Gunkan Maki Sushi

If, after the preparation of futomaki, nigiri, hosomaki and california Roll, it seems to you that there is still a little color missing from the cutting board, prepare gunkan maki! What is it? I'm talking about another type of sushi that is prepared by wrapping a ball of rice with seaweed or salmon, then stuff it with chopped ingredients! Today I propose you the gunkan maki in three versions!

Video of the Recipe

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Identity Card of the Recipe

• 159 KCal Calories per serving

• Ingrediants

  For 2 gunkan maki stuffed with tuna

  • 2 3.5 cm strips of nori seaweed
  • A few slices (about 10 g) of cucumbers
  • Ready product (cooked): 40 g of sushi rice
  • About 40 g of fresh tuna
  • About 10 g of black or red lumpfish roe

  For 2 gunkan maki rolled with salmon

  • About 50 g of smoked salmon
  • Ready product (cooked): 40 g of sushi rice
  • 10 g of cucumbers
  • 20 g of black or red lumpfish roe

  For 2 gunkan maki stuffed with corn

  • 10 g of salmon roe or black or red lumpfish roe
  • Ready product (cooked): 40 g of sushi rice
  • 20 g of corn
  • 10 g of light or yogurt mayonnaise
  • 2 3.5 cm strips of nori seaweed

  Materials Needed

  • Hangiri (cypress wood bowl for rice)
  • Dishcloth
  • Folding fan
  • Scissors
  • Chopping board
  • Knife
  • Transparent film
  • Container with water acidulated with vinegar

  Preparation

  1. First, prepare the rice following THIS RECIPE.

  Let's review the cooking of the rice
  Wash the sushi rice (with a round and small grain) with cold water and repeat the washing 5-6 times, until the water appears clear. For a good result, it is advisable to soak the rice in cold water , changing the water every 3 minutes: repeat the soak 6 times.
  Let the washed rice drip into a colander for 15 minutes.
  Pour the rice into a saucepan and cover flush with water, calculating that for every 100 g of rice you will need 120-130 ml of water. Season the rice with the engraved kombu seaweed. Cover with the lid and cook for 15 minutes. Turn off the heat and let it rest with the lid on for another 15 minutes.
  Meanwhile, prepare the dressing. In a saucepan, mix 15 ml of rice vinegar, 7 g of sugar and 2.5 g of salt for every 100 g of rice. Heat everything avoiding boiling.
  Pour the rice into the Hangiri. Quickly cool the rice with a fan. Season the rice with the liquid, gently dividing the grains with the spoon: for a better distribution of the sauce, it is advisable to run the liquid on the back of the spoon and let it rain down.Continue to wave with the fan and cover with a damp cloth.

  2. Preparation of 2 GUNKAN MAKI WITH TUNA AND FISH EGGS.

  Prepare a bowl with water and vinegar. Dip your hands in the solution, then take about 15-20 g of cooked rice and shape it in your hands, creating a round meatball (avoiding pressing it too much). Prepare another meatball following this method. Cut 2 strips 3.5 cm wide from the nori seaweed. The length of the "seaweed" must be equal to the circumference of the rice ball.
  Wrap a rice ball on a strip of nori seaweed (keeping the shiny side on the outside). To weld the seaweed just crush one or two grains of rice on one end. Repeat the same operation for the other rice ball. Cut the fresh raw tuna into very small cubes. Stuff the 2 gunkan maki with pieces of tuna and lumpfish roe. Decorate as desired with cucumber slices (or sticks).

  Please note
  To consume raw fish in total microbiological safety, you need to buy fresh fish and freeze it immediately. It will take 12 hours at -30 ° C or 96 hours at -18 ° C to kill any bacteria present in the fish.

  3. Preparation of 2 GUNKAN MAKI WITH CORN.

  Prepare 2 rice balls and wrap them with strips of nori seaweed (as described in point 1).
  At this point, proceed with the preparation of the filling. In a bowl, mix the corn with the mayonnaise. Fill the gunkam maki with the mayonnaise corn and the salmon roe (or red lumpfish roe).

  4. Preparation of 2 GUNKAN MAKI WRAPPED WITH SALMON

  In this case, the gunkan maki are wrapped with the salmon (and not the nori seaweed). Prepare 2 balls with the rice. Cut the smoked salmon into strips, about 3 cm wide. The length of the salmon strips must be , also in this case, equal to the circumference of the rice ball. Wrap each rice ball with the smoked salmon strip and stuff with lumpfish roe and thin slices of cucumber.

  5. Serve the 3 types of gunkan maki on a tray, perhaps accompanying with soy sauce or pickled ginger.

  Alice's comment - PersonalCooker

  Let yourself be carried away by the imagination and invent surprising combinations for your gunkan maki. For example: try rolling the rice with a very thin slice of courgette or cucumber! As always, I have to thank my friend Gianni for his well-chosen and exquisitely interesting tips!

  Nutritional values ​​and Health Comment on the recipe

  Gunkan Maki Sushi is a typical Japanese food. It provides a medium amount of energy, mainly supplied by proteins; fats are scarce but their breakdown is still favorable. Carbohydrates are well present; cholesterol is also significant, while there are not many fibers. It can be contextualized in any diet but, in case of hypercholesterolemia, the portion must be small. The average portion of Gunkan Maki Sushi is about 150-250g (240-400kcal).