Gunkanmaki “Battleship Sushi”

By Andy Cooks · 30 min

Ingredients

Instructions

1. Rinse the sushi rice 3 to 4 times, until the water runs almost clear, then drain off the excess water.
2. Add the same volume of water as rice (for example, 2 cups of rice with 2 cups of water).
3. Cook in a rice cooker on one cycle, or in a pot over low heat with the lid on, until the water has evaporated.
4. Tip the hot rice into a large bowl and gently break it up with a spoon.
5. Pour over the sushi rice seasoning and mix until evenly coated. Cover with a tea towel and set aside.
6. Finely dice the sashimi-grade seafood with a sharp knife, taking care not to mash it. Season the fillings with shichimi togarashi, mix well and set aside.
7. Cut the nori sheets into 2 cm (¾ inch) wide strips.
8. Wet your hands, shape a small amount of rice into an oval or rugby-ball shape, and place a little wasabi on top.
9. Wrap a nori strip around the outside of the rice, using a little water to seal the ends.
10. Fill the gunkanmaki with the prepared fish or fillings. Optionally top with finger lime. Serve with soy sauce on the side.

Summarized from Andy Cooks's video. Watch it for the details.

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