Gunkanmaki

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

Here is the basic recipe for Gunkanmaki:

Ingredients

• 200 g of sushi rice
• 220 ml of water
• 30 ml of rice vinegar
• 20 g of sugar
• 10 g of salt
• Nori seaweed (cut into strips about 3 cm wide)
• Fillings of choice like 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 is fairly clear. Then place it in a pot with the 220 ml of water and let it cook until it is soft and the water has been completely absorbed.
2. In the meantime, in a small bowl, mix the rice vinegar, sugar, and salt until they have dissolved.
3. Once the rice is cooked, transfer it to a wide bowl (preferably wooden) and season it with the rice vinegar mixture, stirring gently with a motion that goes from the bottom up 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 strip of nori seaweed around the edge of the rice ball, making sure it adheres well and creates a sort of small container for the filling you will add.
6. Place the chosen filling on top of the rice. If you are using particularly moist ingredients, you might want to let them drain or dry slightly beforehand to not make the rice too wet.

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

Curiosity

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