Posts Tagged ‘Japan Recipes’
Gunkanmaki
Gunkanmaki
Gunkanmaki
Ingredients:
- 15-20g sushi rice (a ball about the size of a ping-pong ball) per piece
- WasabiSome wasabi
TOPPPINGS:
The most common topping for gunkanmaki is ikura (salmon roe) although many others may be used. These include kazunoko (salted herring roe), uni (sea urchin) and tobiko. If using kazunoko, it should be soaked in water for at least two hours in order to reduce its saltiness.
NoteGunkanmaki can be decorated with some thin slices of cucumber, arranged in a fan shape. To make, simply cut a few long, flat, wedge-shaped slices of cucumber, and arrange in a fan shape at one end of the sushi
Preparation:
- Wet your right hand thoroughly with tezu (vinegared water).
- Lay a strip of nori across your left hand.
- Pick up the required amount of sushi rice with your right hand, and shape it gently in your hand to form a slightly elongated ball of rice.
- Place the rice ball lengthwise in the middle of the nori strip so that the edge of the rice ball is level with one edge of the nori, with a spare strip of nori at the other side.
- Roll the nori strip around the rice, and use a grain or two grains of rice to secure the overlapping nori together. The roll should now have a flat bottom, and a ‘deck’ surrounded by nori to hold the topping.
- Using your thumb, press lightly on the ‘deck’ to make a slight hollow.
- Place the gunkanmaki on a flat surface, and scoop about a teaspoonful of the topping onto the ‘deck’.