Ikura gunkan maki sushi
Gunkan maki, also known as Battleship maki, is a common, more traditional type of sushi, it is topped with ikura (fish eggs, larger than tobiko, which is what was used on the Boston Roll), so it is very salty.
Ikura Maki Sushi — Ikura is almost always prepared as gunkan-maki, in which a short strip of nori (seaweed) is wrapped around the shari (sushi rice). It is nearly impossible to prepare as nigiri, but can be prepared this way if part of the sujiko is left intact. When the gunkan is ready, scoop a portion of the ikura to fill the top.
GUNKAN MAKI Boat-shaped cube of rice with seaweed nori wrapped at the side and ingredients at the top. Popular in Japanese restaurants and one of the must-haves for soft toppings. The vinegared rice is hand-formed as a container and seaweed is wrapped at the side. The toppings are spooned in.
HISTORY, INVENTION The legend has it that gunkan maki was invented in Ginza Kyubey restaurant in Japan back in 1941. In essence, it’s purely a hand-formed clump of rice wrapped in seaweed topped with soft toppings — fish roe, tuna, or even oysters. This allowed the chefs to reduce wastage and make use of the soft toppings which would not be suitable for other types of sushi dishes. Aptly translated as “Battleship Sushi”, this iconic Japanese dish is one not to be missed when eating out.
GUNKAN MAKI RECIPE, MAKE BATTLESHIP SUSHI IN LESS THAN 10 MINUTES
Ingredients: 1 cup sushi rice 1⅓ tablespoon rice vinegar 1 tablespoon sugar ½ tablespoon salt 1 tablespoon Ikura (salmon roe) 1 tablespoon Tobiko (Flying fish roe) 1 tablespoon Salmon sashimi 1 tablespoon Avocado slices 1 tablespoon Corn 1 tablespoon Mayonnaise 1 tablespoon Wasabi optional
Instructions: Preparing The Rice First, you have to wash the rice. Rinse it thoroughly. Add 1 cup of the washed rice to the pot and then add 1 and a half cups of water. Use a rice cooker and set it to cook. Let the cooked rice cool in the fridge after taking it out. While waiting for the rice to cool down, mix the salt, sugar and vinegar in a bowl. Stir to dissolve well. Take out the rice from the fridge and pour the vinegar mix evenly into it. Mix thoroughly but be careful not to crush the rice for the gunkan maki. Let the rice rest and cool down. Prepare the Nori Measure the nori seaweed sheets to a height of 3.3 cm and cut. Make sure it’s long enough to wrap the rice horizontally.
Completing The Gunkan Maki Clean the cutting board with a dampened cloth to avoid the nori or the sushi rice sticking. Wet your hands with some diluted vinegar and take around 25 grams of the rice.
Shape the rice into an oval. Wrap the side of the rice with strips of nori.
Use a grain of rice as glue to stick the ends of nori together to seal the “battleship”.
Carefully fill the battleship with your desired toppings using a fork or spoon.
Notes: This recipe can make around 6–8 sushi depending on the size of gunkan maki you’re making. The most important thing to note in cooking the rice is to get the ratio of rice to water right. Regarding the nori seaweed, most sheets have pre-existing lines of 3.3 cm and this is the ideal height. You can cut according to this guide. Furthermore, make sure the glossy side of the nori seaweed always faces outwards. If desired, you can also put some wasabi on top of the rice before putting on the toppings. Nutrition Serving: 1piece Calories: 119kcal Carbohydrates: 21g Protein: 3g Fat: 2g Cholesterol: 20mg Sodium: 481mg Potassium: 49mg Fiber: 1g Sugar: 2g Vitamin A: 33IU Vitamin C: 1mg Calcium: 10mg Iron: 1mg
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