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Prepared by: AlenaPrika
05/03/2020 Cooking time: 40 min
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Bright and satisfying gunkans can be prepared at home. Unlike regular rolls, they are folded up rather than wrapped in nori sheets. However, the assembly does not affect the taste of the dish at all!
Step by step recipe
Ingredients:
To make two servings of gunkan sushi, you will need 2 sheets of nori seaweed, 1.5 cups of rice, 1 can of salmon caviar.
Preparation:
- Rinse the rice thoroughly, add plenty of water, bring to a boil, reduce the heat and simmer over low heat with the lid closed.
- Prepare the dressing. To do this, mix rice vinegar with salt and sugar. Heat and cook, stirring, without letting the mixture boil.
- Place the rice in a wide dish and add Japanese sauce. Stir the rice with a few sharp strokes.
- Rinse your hands in rice vinegar. Then start forming balls. They should be about 1.5 cm long and 1 cm high. Cut the nori into strips and wrap around the balls.
- Place caviar on a bed of rice. Serve with soy sauce, wasabi and ginger.
Such a different gunkan
As we have already said, many different fillings are used to prepare gunkan sushi. One of the most popular fillings for this type of sushi is caviar. One of its most common types is “ikura”. Simply put, ikura is red salmon caviar. Gunkan sushi with this ingredient is common not only in Japan, but also in Russia. You can cook gunkan with small cod roe (“tarako”) and salted herring roe (“kazunoko”). Sturgeon and lumpfish caviar are also used. As mentioned, gunkan sushi is often filled with seaweed, such as kamochi konbu, a brown seaweed that herring spawn on.
Classic gunkan sushi is still wrapped in a sheet of nori. True, other products can also be used for this, for example, a slice of salmon or cucumber. It all depends only on your imagination. Spicy and baked sushi is often made in the form of gunkan. So, in order to prepare “gunkan spice” you need to mix the hot sauce with the filling. And then cook like traditional gunkans.
Hot gunkan
What is gunkan, grilled or oven-cooked? This is nothing more than a modification of a dish in the European style, which has not taken root in Japanese cuisine, but is served in most sushi restaurants outside the country. The preparation of baked “ships” is somewhat different.
The basis is a standard ball of rice in a strip of nori and stuffed with a mixture of ingredients, which includes fish, shiitake mushrooms, seafood and sauce. To prepare the latter, mayonnaise is combined with chili powder and tobiko. The average amount of mayonnaise in the mixture is 1:3. Instead of hot pepper, you can use regular tomato paste.
Seasonings are added to the resulting sushi gunkan mixture. To give it an appetizing crust, sprinkle grated cheese on top of the filling. The dish takes on its finished form in the oven. Bake for a few minutes and serve while the rice and filling are still hot.
Features of Gunkans
This is molded sushi that is prepared by hand and does not use a bamboo mat. Gunkan is not like regular sushi. They are very difficult to flip and more difficult to wrap in sauce. To prevent the contents from falling out, gunkans must be eaten differently from regular sushi.
You need to grab a leaf of pickled ginger with hashi (chopsticks), dip it in soy sauce, and pour it over the surface of the caviar. After which you need to put the gunkan sushi in the sauce for a few seconds. Only after this can you eat it. Such sushi usually accompanies nigiri and rolls, because, as a rule, gunkan is prepared from the remains of their components.
Rules for preparing gunkans
This type of sushi is a molded product and is prepared by hand. Its basis is a “boat” formed from a block of rice, which is wrapped in a strip of edible seaweed nori. This is a classic option.
You can wrap it with a plate of sliced cucumber and salmon. Be sure to leave some space on top for the filling. You can use various ingredients that, when combined with rice and seaweed, give the sushi a pleasant taste.
These include:
- seafood (scallops, shrimp, etc.);
- greenery;
- chopped fish;
- seaweed;
- caviar;
- Chuka salad.
The delicacy is seasoned with different sauces. They have long been known to everyone: wasabi, soy and others, which give the dish a unique taste.
Gunkans, recipes with photos
To prepare three dozen gunkans we will need:
Rice – 400 ml (measured with a measuring cup)
Short version of preparation:
- Rinse the short-grain rice in clean water (you can boil the rice to make sushi), cook over high heat for 5-6 minutes, then reduce it and cook for 10-12 minutes. After turning it off, let it sit. The mass will be sticky.
- For the filling, cut the salmon into small portions, season with mayonnaise and Tabasco. Stir.
- Make small cutlets from rice.
- Cut a sheet of nori into strips, wrap each portion of rice so that you can still put the salmon. Moisten the edge of the nori strip with water and glue it so that the boat does not turn around.
- Spread the filling on top of the rice.
Serve the table with sake, soy sauce, wasabi and pickled ginger and enjoy the result!
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Ingredients
general information
Total cooking time
2 h
Active cooking time
1 h minutes
Complexity
Easy
Number of servings
Kitchen
Recipe for “Sushi “Gunkan-Maki””:
Prepare avocado filling. Wash the avocado, cut in half, remove the pit. Cut the pulp into small cubes. Sprinkle with lemon juice.
Salt and pepper to taste. Mix.
Cut crab sticks (“A'more”) into small cubes and mix with finely chopped green onions.
Fill the sticks with Philadelphia cheese and mix well.
Boil the rice in unsalted water until half cooked. Let it sit in hot water for a while until done. The rice should be pleasantly elastic, but not crunchy in your teeth.
Season the rice with soy sauce and vinegar. Stir gently without damaging the texture of the rice.
Cut the nori into strips 3.5 cm wide.
You can make balls with a diameter of about 3 cm. Wrap each ball with a strip of nori so that one end of the strip overlaps the other. Rub a pinch of rice with your fingers and glue the nori with it, like all normal people do.
