Contents
Sushi and Sashimi Basics
Sushi-Making Tools
Nonseafood Sushi Ingredients
Sushi Seafood
How to Buy and Care for Sushi Knives
How to Use Sushi Knives
How to Make Sushi Rice
How to Make Finger Sushi (Nigiri)
How to Make Sushi Rolls (Maki)
How to Make Inside-Out Rolls (Ura-Maki)
How to Make Hand Rolls (Temaki)
How to Make Battleship Sushi (Gunkan Maki)
How to Make Pressed Sushi (Oshi)
How to Make Scattered Sushi (Chirashi)
Learn more with these titles from Barnes & Noble
|
 |
 |
 |
|
How to Make Battleship Sushi (Gunkan Maki)
Battleship sushi, or gunkan maki, resembles a boat. It‘s made by wrapping nori around a small bed of rice and then placing a topping over the rice. Battleship sushi is most often made with toppings of either salmon roe, flying fish roe, or sea urchin.
Making Battleship Sushi Step-by-Step
- Cut nori into 1" × 7" strips. You’ll need one strip for each piece of battleship sushi you plan to make.
- Moisten your palms and fingers with a mixture of four parts water and one part rice vinegar. Make sure your hands aren’t dripping wet so that the nori stays as dry as possible.
- Form a tablespoon of
rice into an oval slightly more squat than that used for finger sushi. Don’t press your thumb against the oval: it should be flat.
- Repeat the process until you’ve made as many ovals of rice as you want to serve.
- Dry your hands.
- Wrap a strip of nori, shiny side out, around an oval of rice. The strip of nori should be taller than the rice, forming a “collar.” Use a crushed grain of rice to make the wrapped nori stick to itself.
- Spoon your desired topping into the collar made around the rice by the nori.
| Acknowledgments & Disclaimer |
