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How to Cook Unagi-Style Tulingan Maki Sushi

This is a maki sushi that uses tulingan istead of unagi.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Fish Recipe
Cuisine: Japanese/Filipino
Keyword: maki sushi, unagi sushi
Servings: 4 servings
Calories: 125kcal
Author: Manny


  • 200 grams Tulingan skipjack tuna, fried
  • 2 to 4 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


  • 1/2 Tbsp. cornstarch
  • 1/2 cup water


    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.