← All recipes

🍽️ Gunkan-Maki

285 kcal · 30 min · 4 servings

Gunkan-Maki Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Place the sushi rice in a sieve.
  2. 2. Rinse the rice under cold running water.
  3. 3. Keep washing until the water runs clear.
  4. 4. Let the rice drain briefly.
  5. 5. Add the rice and 700 milliliters of water to a flat, heavy pot.
  6. 6. Add a piece of kombu seaweed to the pot.
  7. 7. Let the rice soak for at least 10 minutes.
  8. 8. Bring the rice to a boil while stirring occasionally.
  9. 9. Cook the rice for 2 minutes on high heat.
  10. 10. Reduce the heat to the lowest setting.
  11. 11. Cook the rice covered for 10 to 20 minutes.
  12. 12. Follow the package instructions for the exact cooking time.
  13. 13. The rice should be just cooked through.
  14. 14. Whisk the rice vinegar, salt, and sugar together in a small bowl.
  15. 15. Use a whisk to mix.
  16. 16. Stir until the sugar and salt have completely dissolved.
  17. 17. Remove the pot of rice from the heat.
  18. 18. Remove the lid.
  19. 19. Cover the rice with a kitchen towel.
  20. 20. Let the rice cool for 10 minutes.
  21. 21. The rice can finish steaming during this time.
  22. 22. Rinse a flat stoneware bowl with cold water.
  23. 23. Transfer the hot rice into the bowl.
  24. 24. Toss the rice quickly with a flat wooden spatula.
  25. 25. Drizzle the vinegar mixture over the rice.
  26. 26. Make furrows in the rice with the wooden spatula.
  27. 27. Work as if using a plow.
  28. 28. Make the furrows in various directions.
  29. 29. Allow the rice to cool to room temperature quickly.
  30. 30. This makes the rice fluffy and shiny.
  31. 31. Do not stir the rice.
  32. 32. Try not to crush the rice grains.
  33. 33. Do not put the rice in the refrigerator to cool.
  34. 34. Cover the finished sushi rice with a damp kitchen towel.
  35. 35. Keep the rice covered until you are ready to use it.
  36. 36. Trim any frayed edges from the nori sheets.
  37. 37. Cut the nori sheets lengthwise into 8 strips.
  38. 38. The strips should be about 3 centimeters wide and 15 centimeters long.
  39. 39. Moisten your hands.
  40. 40. Shape 8 oval balls from the sushi rice.
  41. 41. Wrap a nori strip around each rice ball.
  42. 42. Ensure the smooth side of the sheet faces outward.
  43. 43. Secure the end of the sheet with one or two rice grains.
  44. 44. Gently press the rice down inside the nori.
  45. 45. Distribute the roe evenly on top.
  46. 46. Serve the Gunkan-Maki with Japanese tea.
  47. 47. You can also top the Gunkan-Maki with 80 grams of fresh, diced salmon fillet.
  48. 48. Alternatively, you can use 80 grams of fresh, diced cod fillet.
  49. 49. You can offer all three varieties together.
  50. 50. Then triple the amount of rice and nori sheets.

Nutrition per serving