Gunkan Sushi

Cooking Instructions

1. 1. Rice is steamed with rice and glutinous rice, about 5:1. The ratio of rice to water is 5:6, which is slightly softer and glutinous than the usual steamed rice. Rice must be washed several times so that the rice grains can taste smooth and non-sticky.
   2. After steaming, remove it into a large basin, beat it and add sushi vinegar (about the amount of gimbap plus a spoonful), a small amount of salt, sesame seeds, and sesame oil. Mix well, pour back into the rice pot to keep warm, and take as you go.

   

2. The nori is cut into long strips according to the grain. Because it is a warship sushi made for children, it can't be too big, so make sure that they have one for two people, so the nori always comes out with an extra section. I first cut one horizontally, and then cut it vertically according to the grain.

   

3. Grab some rice with your hands, first form a ball and then pinch it into a long cube, and grasp the thickness well to ensure that the seaweed strips are just high enough to fill the filling.
   While it is hot, start to wrap the seaweed strips from the side of the rice ball, wipe the mouth with water, pinch the sides with your thumb and middle finger to strengthen the mouth, and put your index finger in to compact the rice.

   

4. Add your favorite filling.
   Meat floss taste: Squeeze the salad dressing first, then add the meat floss.
   Spicy cabbage flavor: Put it directly and sprinkle with sesame seeds.
   Tuna flavor: Mix the tuna with Thousand Island sauce and salad dressing in advance in a bowl, put it directly on the sushi and sprinkle with black sesame seeds.
   Corn flavor: Rice can be a little less, and corn is mixed in the salad dressing in advance. You can spread some meat floss under the corn.
   Caviar taste: a little more rice, otherwise it will be salty. Top the rice with a salad dressing, then use a small spoon to add the fish roe little by little. Garnish with white sesame seeds.

   

5. You can also make a rice ball without wrapping the seaweed sticks, but divide the crab sticks in half, stick the red half side up on the rice balls, hold them with thin strips of seaweed, and squeeze them with salad dressing.
   Salmon and eel nigiri sushi can be made this way.