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How To Make Gunkan Sushi

How To Make Gunkan Sushi

Become an expert at sushi with this easy to follow tutorial. Japanese chef Atsuko Ikeda guides you through the steps to make up the tasty and beautiful looking gunkan sushi.

INGREDIENTS

View Ingredients In:

RECIPE

Serves
2
Prep =
15m
Total =
15m

Ingredients

  • 30 g prepared sushi rice
  • 35 g fresh salmon
  • 2 tbsp fresh coriander
  • 2 quail eggs
  • 1/4 tsp wasabi paste
  • 1/2 sheet of nori
  • watercress to garnish

Step 1: Prepare The Salmon

Remove the coriander leaves from the stalks and finely chop. Chop up your salmon and mix well with the coriander until the ingredients are well combined.

Step 2: Make The Sushi

Wet your fingers before you touch the prepared sushi rice and then take a 30g ball. Wet your hands again and gently mould it into an oval shape. Repeat so you have two 30g oval shapes. Cut your nori into strips measuring 3 cm wide. Wrap the nori around the rice. The moisture of the rice will make the nori stick together. Repeat with the second ball of rice, ensuring the shiny side of the nori is facing outwards.

Step 3: Add The Fillings

Add a tbsp of the salmon on top of the rice, leaving space for the quail egg yolk. Carefully break two quail eggs, using the shell to seperate the egg yolk from the white. Place an egg yolk on top of the rice. Depending on your taste add a small amount of wasabi paste on top of the fish. Finish your sushi by garnishing with watercress or dill. Serve immediately.