John Myers
Ingredients for 1 servings:
- 1 portion of rice, ready-made sushi
- Nori sheets
- Wasabi paste
- 100 g fly fish roe
- 1 jar caviar (trout)
- 2 tbsp rice vinegar
- 250 ml water
- Soy sauce
- ginger, pickled
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Gunkan Maki
Mix rice vinegar and water in a small bowl. Cut nori sheets into equal-sized strips, approximately 1 1/2 cm wide and 15 cm long. Dip your hands in the vinegar water to prevent the rice from sticking. Shape 1 tablespoon of sushi rice into an oval. Alternatively, you can press the rice into a nigiri sushi mold and press it into the shape. Dry your right hand and take a nori strip. Wrap it around the rice with the smooth side facing outwards. Crush a grain of rice at the end of the strip, shape the strip into a ring, and seal it. Spread a little wasabi paste on the rice and flatten it slightly. Spoon the topping onto the rice and into the bowl. Arrange on a plate and serve with soy sauce and pickled ginger.
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