Gunkan Sushi🍣

Ingredients

rice

sushi vinegar

seaweed

None

tuna

Caviar

spicy cabbage

Crab sticks

corn

1. Steam rice and glutinous rice together, about 5:1. The ratio of rice to water is 5:6, making it slightly softer and glutinous than usual steamed rice. You must wash the rice several times so that the rice grains will taste smooth and not sticky. 2. After steaming, take it out into a large basin, break it up and add sushi vinegar (about one spoon for the amount of kimbap), a small amount of salt, sesame seeds and sesame oil. Mix well and disperse, return to the rice pot to keep warm, and use as needed.

Cut the seaweed into long strips according to the grain. Because the gunkan sushi is made for children, it should not be too big, so they can eat one for two, so there is always an extra piece of seaweed. I first cut a strip horizontally, and then cut it lengthwise along the grain.

Grab some rice with your hands, form it into a ball first, and then shape it into long squares. Make sure the thickness is right and make sure the seaweed strips are just high enough to fill with the filling. While the rice ball is still hot, start from the side of the rice ball and wrap the nori strips around it. Apply water to the closing edge to stick it. Pinch the two sides with your thumb and middle finger to reinforce the closing edge. Put your index finger in to compact the rice.

Just add your favorite fillings. Meat floss flavor: Squeeze the salad dressing first, then add the meat floss. Spicy cabbage flavor: Put it on directly and sprinkle some sesame seeds. Tuna flavor: Mix the tuna with Thousand Island dressing and salad dressing in advance in a bowl, put it directly on the sushi, and sprinkle with black sesame seeds. Corn flavor: You can use less rice and mix the corn into the salad dressing in advance. You can spread some meat floss under the corn. Caviar taste: More rice, otherwise it will be salty. First spread the salad dressing on top of the rice, then use a small spoon to put the fish roe in little by little. Sprinkle with white sesame seeds to garnish.

You can also make the rice ball without wrapping it with seaweed strips. Instead, cut the crab sticks in half, stick the red half side up on the rice ball, wrap it up with thin strips of seaweed, and squeeze on the salad dressing. You can use this method to make salmon and eel nigiri sushi.