Chris Kresser

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Paleo Recipe Generator6

Gunkan Maki (Battleship Sushi)

Here is our version of Gunkan Maki, a sushi topped with vibrantly colored salmon roe, or ikura.

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Type of Dish: Snack
Equipment: Cooking pot
Servings: Makes 4 rolls.

Ingredients:
  • 1/2 cup of uncooked short- or medium-grain white rice
  • 1 tsp red wine vinegar
  • dab of wasabi
  • 1 sheet toasted nori
  • one inch of cucumber, cut in half to create two half moons
  • 4 TB salmon roe (ikura)–recommended sources are websites I Love Blue Sea or Vital Choice
Directions:
  • To prepare the rice, rinse several times and cook acccording to its instructions. When it’s finished, mix 1 tsp red wine vinegar in to the steaming hot rice, then set rice aside to cool.
  • Prepare a bowl of water for your fingers, as well as a kitchen towel nearby, as you will want wet hands when working with the rice, and perfectly dry hands when touching the nori.
  • Wet your hands and create four ovals of rice, each one inch wide by two inches long.
  • Using kitchen shears or a knife and cutting board, cut the nori sheet into four strips of seven inches by 1 1/4 inch wide.
  • Slice the cucumber moon shapes into very thin slices.
  • Arrange three thin cucumber moons at the short end of a rice oval. Hold it in place with one hand while drying the other hand and then picking up a nori strip.
  • Wrap the nori strip around the rice/cucumber, making an oval wrapped sushi roll. Dip one finger in water, and use it to seal the nori shut at the end.
  • Press the rice down to create space at the top of the roll. Sprinkle a bit of wasabi on top of the rice oval.
  • Spoon salmon roe on top of the rice, and serve immediately to avoid nori getting soggy. Enjoy!
Contains:
  • Vinegar
  • Rice
  • Seafood

Low-Carb/Autoimmune Alternative: Paleo Battleship Sushi (Gunkan Maki)

Ingredients
  • 2 parsnips, peeled and cut into chunks
  • 1 tsp red wine vinegar
  • dab of wasabi
  • 1 sheet toasted nori
  • one inch of cucumber, cut in half to create two half moons
  • 4 TB salmon roe (ikura)–recommended sources are websites I Love Blue Sea or Vital Choice
Directions:
  • Buzz the parsnip in a food processor until it reaches rice-sized shapes. This can also be done by hand with a chef’s knife and cutting board, finely chopping the parsnip. Mix 1 tsp red wine vinegar in to the parsnip “rice”.
  • Create four ovals of parsnip “rice”, each 3/4 inch wide by two inches long.
  • Using kitchen shears or a knife and cutting board, cut the nori sheet into four strips of seven inches by 1 inch wide.
  • Slice the cucumber moon shapes into very thin slices.
  • Arrange three thin cucumber moons at the short end of a parsnip oval. Hold it in place with one hand while making sure the other hand is totally dry and then picking up a nori strip with the dry hand.
  • Wrap the nori strip around the parsnip/cucumber, making an oval-wrapped sushi roll. Dip one finger in water, and use it to seal the nori shut at the end.
  • Press the parsnip down to create space at the top of the roll. Sprinkle a bit of wasabi on top of the parsnip oval.
  • Spoon salmon roe on top of the rice, and serve immediately to avoid nori getting soggy. Enjoy!

Want more recipes like these, customized for your particular dietary needs? Check out the Paleo Recipe Generator.

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