How to Cook Unagi-Style Tulingan Maki Sushi

Tulingan maki sushi is a Filipino twist on Japanese unagi rolls, using fried skipjack tuna glazed in teriyaki sauce and wrapped in seasoned rice and nori.

Prep Time30

Cook Time15

Total Time45

Course: Fish Recipe

Cuisine: Japanese/Filipino

Keyword: maki sushi, shushi recipe, tulingan maki shushi, unagi sushi

Servings: 4 servings

Calories: 125kcal

Author: Manny

Ingredients

200 grams Tulingan skipjack tuna, fried
2 sheets Nori

For the Sushi Rice:

200 grams cooked Jasmine rice keep warm
2 Tbsp Mirin Japanese cooking rice wine
1 1/2 Tbsp. sugar
salt and pepper to taste

For the Teriyaki Sauce:

2 Tbsp. soy sauce
2 Tbsp. water
1 Tbsp. tomato ketchup
1 Tbsp. honey

Slurry:

1/2 Tbsp. cornstarch
1/2 cup water

Instructions

How to make Unagi-Style Tulingan Maki Sushi:

After frying the tulingan (skipjack tuna), remove the whole fillet from the bones, then cut it in half lengthwise. Set aside.
Make teriyaki sauce by combining all the ingredients listen above and let it simmer for about 2 minutes. Add the slurry and let it simmer for around 1 minute to thicken.
Place the fried tulingan fillet in the teriyaki sauce, marinate for 15 minutes.
Combine the mirin and sugar in the newly cooked rice. Mix well, then season to taste with salt and pepper. Cover it with cling wrap and set aside.
If you don't have a sushi rolling mat, you can use a cling wrap instead. Place a sheet of cling wrap over your chopping board.
The wrap should be bigger than your nori sheet, rough side up, then place a a sheet of nori on the cling wrap and place a thin layer of rice over the nori, leaving 1 inch space from the top.
Place the sliced marinated tulingan fillet over the rice, then roll it using the cling wrap to help you roll it perfectly.
Take out the plastic wrap and cut it into 8, using a wet knife every slice to prevent the rice from sticking to the knife.
Serve with soy sauce and wasabi.

Notes

Cooking Tips:

Use Fried Tulingan for Better Texture and Flavor

Frying the tulingan fillet before marinating gives it a firmer, meatier bite that holds up well when rolled into sushi. It also creates a slightly crispy edge that soaks up the teriyaki glaze beautifully, giving every bite a savory-sweet balance. Unlike steaming or boiling, frying intensifies the natural umami of the fish and prevents it from falling apart when slicing.

Wet Your Knife for Cleaner Sushi Cuts

Slicing sushi can get messy if rice sticks to your knife, ruining the roll’s presentation. To avoid this, dip your knife in cold water and wipe it clean between each cut. This simple trick gives you sharp, smooth slices that look as good as they taste.

Season Sushi Rice While It's Still Warm

Sushi rice absorbs flavors best when it’s freshly cooked and still warm. Mixing in the mirin, sugar, and salt while the grains are hot ensures an even, well-balanced flavor throughout. Let it cool slightly under cling wrap to keep it moist and sticky enough for rolling.