Gunkanmaki

Ingredients

• 400g (2 cups) sushi rice (1 pound)
• 80ml (5 tbsp) sushi rice seasoning
• 300g (10½ ounces) sashimi-grade seafood (e.g., kingfish, salmon, yellowfin tuna)
• 4 sheets nori
• pinch of Shichimi Togarashi
• wasabi paste
• soy sauce for dipping
• finger lime for garnish (optional

Directions

1. Place the sushi rice in a pot or rice cooker. Rinse 3–4 times until the water runs almost clear.
2. Drain any excess water and add the same volume of water as rice (e.g., 2 cups of rice = 2 cups of water).
3. Cook the rice in a rice cooker (one cycle) or in a pot over low heat with the lid on, until the water evaporates.
4. Once cooked, transfer the rice to a large bowl and gently break it up with a spoon.
5. Pour over the sushi rice seasoning and mix until evenly coated. Cover the rice with a tea towel and set aside.
6. Finely dice the sashimi-grade seafood or your chosen fillings using a sharp knife, ensuring not to mash them.
7. Optional: Include fillings like crab or salmon roe, which are harder to roll into traditional maki.
8. Season the fillings with Shichimi Togarashi or your preferred seasoning, mix well, and set aside.
9. Cut the nori sheets into 2cm (¾ inch) wide strips.
10. Wet your hands, take a small amount of sushi rice, and shape it into an oval or rugby ball shape.
11. Place a small amount of wasabi on top of the rice ball.
12. Wrap a strip of nori around the outside of the rice, using a little water to seal the ends.
13. Fill the gunkanmaki with your prepared fish or fillings.
14. Optional: Top with finger lime for garnish. Serve with soy sauce on the side.