Gunkan Sushi (Battleship Sushi)

Ingredients

• 240 g (2 cups)sushi rice
• 1baby cucumber
• 1 packnatto
• 70 g (½ cup)sweetcorn kernels
• 2 sheetsnori

Instructions

1. 1

   Cook the rice

   Cook the sushi rice.

2. 2

   Shape the rice

   Once the rice is cooked, shape it into 12 small cylinders, using about 20 g of rice for each, and set them aside.

3. 3

   Prepare the toppings

   Prepare the natto and sweetcorn mayonnaise toppings.

4. 4

   Slice the cucumber

   Slice the baby cucumber thinly.

5. 5

   Mix the natto

   Open the natto and stir in the sauce sachet and mustard that came with it. Mix vigorously, then set aside.

6. 6

   Mix the sweetcorn

   Mix the sweetcorn kernels with Japanese mayonnaise and set aside.

7. 7

   Cut the nori

   Cut the nori sheets along the lines, which are spaced about 3 cm apart, to make six strips.

8. 8

   Wrap the rice

   Begin wrapping a nori strip around the rice ball about one-third of the way along its long side. Take it around the fourth corner, keeping the line where the nori meets the rice as straight and long as possible.

9. 9

   Seal the nori

   Dampen one end of the nori with water or vinegar to seal it, or use a cooked grain of rice where the ends overlap to stick them together.

10. 10

    Fill the sushi

    Press the centre of the rice down to make a shallow well. Put two cucumber slices on one side, then add your chosen topping to the well, filling it to the top of the nori.

11. 11

    Repeat and serve

    Repeat with the remaining nori strips, rice and toppings. Serve with soy sauce, wasabi and pickled ginger.

What is gunkan sushi?

Gunkan means “battleship” in Japanese, a name that describes the nori wrapped around the rice like a raised rim. The shape makes a little cup for toppings that would not sit neatly on a flat piece of sushi.

This version uses natto and sweetcorn mayonnaise as two different fillings. The firm rice base and nori sides help keep each topping in place.

Nutrition and macros by portion

The nutrition label shows one serving as written: 121 calories, 3g protein, 27g carbs, 0g fat.

The rice supplies most of the carbohydrate, while natto contributes some protein and the sweetcorn mayonnaise adds fat. Balance the plate with a vegetable side, such as extra cucumber, and include the soy sauce and other accompaniments to taste.

Getting the rice ready

Rice portions: Shape the cooked sushi rice into 12 compact cylinders of about 20 g each. Keeping them similar in size helps the nori strips fit evenly.

Light touch: Press the rice together enough to hold its shape, but avoid compressing it into a dense block.

Preparing the toppings

Natto: Stir the sachet sauce and mustard into the beans thoroughly so the seasoning is evenly distributed.

Sweetcorn: The method combines the kernels with Japanese mayonnaise. Keep the mixture together with a spoon before adding it to the rice.

Wrapping with nori

Strip width: Cut along the marked lines at roughly 3 cm intervals to make six strips from the two sheets.

Seam: Wrap the strip around the rice so its ends meet, then seal the overlap with a little water or vinegar, or a cooked rice grain. A straight seam helps the nori form a neat wall.

Filling each piece

Shallow well: Press the middle of the rice down gently, leaving enough rice beneath the filling to support it.

Topping level: Add the cucumber and topping so the filling reaches the top of the nori without spilling over the sides.

Serving the sushi

Serve the gunkan soon after assembling, while the nori still has some crispness. Soy sauce, wasabi and pickled ginger are suggested accompaniments.

The lightly seasoned natto and creamy sweetcorn give the two fillings different textures, so offer both on the serving plate.

Recipe notes & tips

• Cook the sushi rice before shaping the portions.
• Use damp fingers when shaping the rice to make handling easier.
• Stir the natto seasoning in vigorously before filling the sushi.
• Keep the nori strips aligned so their edges meet cleanly.
• Add the toppings just before serving to help the nori stay firm.

Variations

• Extra cucumber: Add more thin cucumber slices for a fresher, crunchier filling.
• Natto only: Fill the gunkan with the seasoned natto and leave out the sweetcorn mixture.
• Sweetcorn only: Use the sweetcorn mayonnaise as the sole topping.
• Mixed topping: Combine a little natto and sweetcorn mayonnaise in the same well.
• More heat: Serve with extra wasabi at the table.

Common mistakes to avoid

• Dense rice: Avoid squeezing the rice cylinders too firmly, or they can become compact.
• Loose wrap: Bring the nori ends together snugly and seal the overlap with water, vinegar or a rice grain.
• Torn nori: Cut carefully along the sheet's marked lines rather than pulling the strips apart.
• Overfilled wells: Add topping only to the top of the nori so it does not spill over.
• Soggy seaweed: Assemble close to serving time instead of leaving the filled sushi to stand.

How to store

Gunkan sushi is best eaten soon after assembly, as the nori softens against the rice and toppings. Keep any prepared components covered and refrigerated, and assemble fresh portions when ready to serve; the assembled pieces are not ideal for reheating.

Frequently asked questions