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