Gunkanmaki Sushi
Ingredients: Fresh Steamed Rice, Rice Vinegar, Sugar, Salt, Corn · 30 min cook time · 468kcal · ~₩27,500
Ingredients
330g Fresh Steamed Rice, 25ml Rice Vinegar, 10g Sugar, 3g Salt, 50g Corn, 20g Mayonnaise, 1g Pepper, 6strips Nori Seaweed, 5g Wasabi, 50g Ikura Shoyuzuke (marinated salmon roe), 30g Cucumber, 50g Ika Somen (squid sliced into thin noodle-like strips), 50g Avocado, 50g Fresh Salmon, 50g Fresh Chopped Tuna, 10g Spring Onion Leaves
Instructions
1. Combine rice vinegar, sugar, and salt to make sushi vinegar. Stir to dissolve well.
2. Add mayonnaise, salt, and pepper to corn. Mix it with a spoon.
3. Place fresh steamed rice into a bowl. Gradually pour sushi vinegar over a rice paddle to distribute it evenly. Toss to coat using a slashing motion to avoid crushing the grains. Use a fan to slightly cool the rice.
4. Cut off one edge of the nori perpendicular to the lines. Then, cut the rest of the nori into strips along the lines. Trim off the first longer strip to get 6 strips of nori.
5. Clean the cutting board with a slightly damp towel to help avoid sticking. Add a sprinkle of rice vinegar to the water. Wet your hands with the water and take about 20g of sushi rice. Shape the rice into an oval.
6. Spread wasabi on top of the oval rice and place it onto the board. Wrap the rice with a strip of nori with the glossy side facing outward. Use a rice grain to close the end of the nori.
7. Wet your hands again and measure out 100g of sushi rice. Fill the sushi rice mold with the rice. Cover with the lid and lightly press the rice. Flip it over and remove the 5 pieces.
8. Make the base of the gunkanmaki and top with ikura shoyuzuke (marinated salmon roe).
9. Top with cucumber slices and ika somen (squid sliced into thin noodle-like strips).
10. Top with avocado and fresh salmon.
11. Top with fresh chopped tuna and place spring onion leaves on top.
12. Wrap the sushi rice with nori, using a grain of rice to secure it. For the corn mayo topping, you can leave out the wasabi.
13. Place the 5 kinds of gunkanmaki onto a plate.
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