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Gunkanmaki
These sushi are hand moulded and resemble little battleships they are simple to make. Fish eggs of all sorts make a great filling, giving the sushi lots of colour.
Preparation: 10 Minutes
Cooking:
Ingredients
Ingredients
- Sushi Rice
- Nori Sheets: Cut into rectangles to hold the rice
- Filling: Salmon Roe, Flying Fish, Cods Roe, Herring Roe etc.
- Wasabi
Method
- Take a small ball of sushi rice and make it into a slight rectangle shape just under 5cm long (similar to nigiri sushi).
- Cut a rectangle of nori, large enough so that it can be wrapped around the bottom and sides of the rice. It should come just above the rice.
- Dab a little wasabi on the top of the rice and cover the top with your choice of fillings.
