Description
What is gunkan sushi? If you’ve ever walked into a sushi bar and spotted those adorable little oval rice boats wrapped in seaweed and overflowing with colorful toppings — congrats, you’ve just met Gunkan sushi! Let me show you how to make it.
Ingredients
100 g sushi rice (cooked and seasoned)
1 piece of Nori seaweed (cut into 1-inch wide strips)
100g salmon or tuna, cut into small pieces
1 tablespoon Japanese mayo
1 teaspoon soy sauce
Instructions
Prepare the rice: Cook sushi rice and season it with a little rice vinegar, sugar, and salt. Let cool slightly.
Shape the base: Wet your hands and shape small oval balls of rice (about the size of two bites).
Wrap with nori: Take a strip of nori and wrap it around the rice, leaving about ½ inch sticking up like a tiny wall. Seal the edge with a dab of water.
Mix your topping: Combine chopped salmon or tuna with Japanese mayo and soy sauce.
Assemble: Spoon the tartar mix neatly into the nori “boat.” Add extras like cucumber cubes, crabsticks, or a sprinkle of tempura flakes for texture.
Notes
Keep your hands slightly wet when handling sushi rice to prevent sticking.
Use fresh, sushi-grade fish for safety and flavor.
Want a vegan version? Use tofu tartar or avocado cucumber instead!
Add a sprinkle of tempura flakes or chili oil for crunch and spice.
- Category: Appetizer, Snack
- Method: No-Bake