Sprache:
Gunkan Maki literally means ‘warship’ and is a type of nigiri sushi. The boat-shaped, oval rice rolls are shaped by hand and wrapped in a strip of seaweed to create space, which, in this recipe, is filled with three different toppings – homemade Wakame seaweed salad, smoked salmon in mayonnaise and salmon roe. It’s time for Sushi!
Sushi is rice seasoned with vinegar, which is filled or topped with raw, cooked or marinated fish (or other seafood), vegetables or Japanese omelette.
The original idea behind Sushi was to preserve raw fish by combining it with rice. Today, it is a Japanese national dish that is served and eaten in a wide variety of forms as a snack, starter or main course – with creations ranging from generously filled bowls to artfully crafted rolls.
TOP RECOMMENDATION
Sushi + Gimbap Kochbox | Reisrollen selber machen
11-tlg. DIY Sushi Set, inkl. Rezepte + Zubehör, für Anfänger & Kenner. Mit der Sushi + Gimbap Kochbox gelingen dir japanische und koreanische Rollen ganz…
In stock
The origins of nigiri sushi – that is, hand-shaped sushi – date back little more than 150 years. The sushi shop owner Hanaya Yohei is now regarded as its inventor; he is said to have been the first person in Tokyo to shape the rice into a ball and top it with a slice of fish.
The quick preparation of this then-new form of Sushi, taking just a few minutes, proved hugely popular with the impatient city-dwellers of Tokyo and remains the most common form throughout Japan to this day!
Gunkan maki are a further development of classic nigiri sushi, as some delicious toppings such as seaweed salads or seafood like salmon roe do not stick to hand-shaped Sushi rice.
That is why, in Gunkan – also known as ‘sushi boats’ – the rice is wrapped in strips of Nori (im Shop ansehen). The raised rim means that other tasty toppings can also be used for Sushi.
Incidentally, what makes this recipe special are the three homemade toppings! The gunkan maki prepared here are topped, on the one hand, with classic salmon roe (also known as ikura), i.e. pearl-sized fish eggs with a lovely sheen.
On the other hand, a savoury topping of smoked salmon marinated in mayonnaise is prepared. As a third variation, a light Wakame seaweed salad is also prepared.
Goma Wakame is a typical Japanese seaweed salad that is not only delicious but also quick and easy to prepare. The highlight of our wonderful recipe for Japanese Wakame seaweed </ strong>(im Shop ansehen) is the yuzu juice used, which gives the salad a subtle, exotic flavour:
No post found!
Find out how to shape perfect gunkan maki from Sushi rice and toppings in this recipe! Have fun and good luck making your own homemade Sushi boats!
Gunkan maki
Serves 4 | 15 minutes | 265 kcal
🖨️ Print PDF 📌 Save to PinterestGunkan literally means ‘warship’ and is a type of nigiri Sushi. The boat-shaped, oval rice rolls are shaped by hand and wrapped in a strip of seaweed to create space, which in this recipe is filled with three different toppings – homemade Wakame seaweed salad, smoked salmon in mayonnaise and salmon roe. It’s time for Sushi!
Ingredients (4 portions = 18 pieces)
300 g sushi rice (see recipe):
✔ 150 g rice (im Shop ansehen)
✔ 1/2 piece Kombu (im Shop ansehen)
✔ 1 tbsp sushi no ko (im Shop ansehen)
3 nori sheets (im Shop ansehen)
150 g smoked salmon
2 tbsp mayonnaise (im Shop ansehen)
200 g salmon roe
2 portions Wakame seaweed salad (see recipe)
Wasabi (im Shop ansehen)
For the vinegar water:
250 ml water
1 tbsp rice vinegar (im Shop ansehen)
To serve (provide the following for each guest):
Wasabi (im Shop ansehen)
Sushi ginger (im Shop ansehen)
Soy sauce (im Shop ansehen)
Useful utensils:
Sushi serving set (im Shop ansehen)
Preparation (15 minutes / 60 minutes to cook the rice, if required)
Step 1
Gather the ingredients for Gunkan sushi boats and prepare the sushi rice (click here for the recipe for delicious sushi rice) and leave to cool briefly. Also, prepare the Wakame seaweed salad as a topping (click here for the recipe for homemade Goma Wakame seaweed salad).
Also, prepare the vinegar water in a small bowl using fresh water and rice vinegar for shaping the rice.
Step 2. Step
If you are making the wasabi yourself using wasabi powder: The mixing ratio is 5 tsp wasabi powder to 3 tsp water. Mix both together in a small bowl, shape into a ball if desired, and leave to stand for 5 minutes to allow the flavour to develop.
Step 3
Whilst the rice is cooking, prepare the toppings for the Sushi boats: First, flake the smoked salmon into small pieces with a fork and place in a bowl. Add the mayonnaise and mix until well combined. Also, have the Wakame seaweed salad and the salmon roe ready.
Step 4
Cut the nori sheets into 6 strips each using scissors, so that you end up with a total of 18 nori strips (for example, stack the nori sheets on top of each other, cut them in half, stack them again and cut them into thirds).
Step 5
The Sushi rice should now be fully cooked, seasoned and cooled. To shape the gunkan, moisten your hands in the bowl of vinegar and water provided and, taking a small amount of Sushi rice (approx. 25 g) at a time, shape it between your palms into 18 elongated oval rolls.
Step 6
Wrap each rice roll with a strip of nori (pressing them together with a squashed, cooked grain of rice).
Step 7
Now spread a small dollop of wasabi onto each wrapped rice roll (this can be omitted if desired).
Step 7
Carefully place each of the three prepared toppings onto six rice rolls using a teaspoon or clean hands.
Step 9
Now serve the gunkan maki with wasabi, sushi ginger and soy sauce. Done – Itadakimasu!
For even more recipes for your next Sushi party:
No post found!