Gunkanmaki

Gunkanmaki are a particular type of sushi that features a bed of rice wrapped in a strip of nori seaweed and topped with various fillings, often consisting of shredded ingredients or soft condiments, such as caviar or truffle.

Here is the basic recipe for Gunkanmaki:

Ingredients

• 200 g sushi rice
• 220 ml water
• 30 ml rice vinegar
• 20 g sugar
• 10 g salt
• Nori seaweed (cut into strips about 3 cm wide)
• Filling of choice such as Tobiko (flying fish roe), ikura (salmon roe), tuna or salmon tartare, etc.

Preparation

1. First, rinse the rice well under running water until the water runs fairly clear. Then place it in a pot with the 220 ml of water and cook until tender and the water is fully absorbed.
2. Meanwhile, in a small bowl mix the rice vinegar, sugar and salt until dissolved.
3. Once the rice is cooked, transfer it to a large bowl (preferably wooden) and season with the rice vinegar mixture, stirring gently with an upward motion to avoid crushing the grains. Let the rice cool to room temperature.
4. Take a small portion of rice, about 15-20 grams, and shape it into an oval ball.
5. Wrap the nori strip around the edge of the rice ball, ensuring it adheres well and forms a small container for the filling you will add.
6. Place the chosen filling on top of the rice. If using particularly moist ingredients, you may first drain or pat them dry slightly so they do not make the rice too wet.

You can serve your Gunkanmaki with soy sauce, wasabi and pickled ginger. It is a delicate dish that showcases the sushi chef’s creativity and the freshness of the marine ingredients.

Trivia

The term “gunkan” means “warship” in Japanese, and these sushi were named for their resemblance to small boats. They were invented at the Ginza Kyubey restaurant in Tokyo in the 1940s and have been popular ever since.