Gunkan Sushi

Ingredients

• 585 g (3 cups)cooked sushi rice
• 60 ml (¼ cup)rice vinegar
• 25 g (2 tablespoons)sugar
• 5 g (1 teaspoon)salt
• 5–6 sheets, cut into 3.2 cm (1¼-inch) strips along the perforated linesnori
• 454 g (1 lb), or as much as you would like to makechoice of filling, such as tuna, salmon, uni or ikura

Instructions

1. 1

   Season the rice

   Stir the rice vinegar, sugar and salt until the sugar and salt dissolve. Mix this seasoning into the cooked sushi rice, cover with a towel and leave it to reach room temperature.

2. 2

   Shape the rice

   Wet one hand with rice vinegar water. Place about 1 tablespoon of rice in your palm and open and close your fingers over it to shape a small oval, about 2.5–3.8 cm (1–1½ inches) long.

3. 3

   Wrap with nori

   Gently wrap one strip of nori around each rice oval, with the shiny side facing out. Seal the end of the strip with a single grain of rice.

4. 4

   Add the filling

   Spoon your chosen topping gently into the nori cup above the rice, taking care not to press it down.

5. 5

   Serve immediately

   Serve the sushi straight away with soy sauce, wasabi and pickled ginger.

What is gunkan sushi?

Gunkan, or battleship sushi, is a Japanese style of sushi made by wrapping a band of nori around a small oval of rice. The strip rises above the rice to hold toppings that might not sit neatly on a flatter piece of sushi.

Rice seasoning, nori and a fresh topping are the essentials in this version. Its simple hand-shaped form makes it an accessible way to assemble sushi at home.

Nutrition and macros by portion

The nutrition label shows one serving as written: 322 calories, 29g protein, 35g carbs, 6g fat.

The rice supplies most of the carbohydrates, while the topping contributes much of the protein and the amount of fat depends on which filling you choose. Serve a sensible number of pieces with vegetables or a light soup to round out the plate.

Seasoning the rice

Vinegar, sugar and salt bring the rice its characteristic sweet-sour seasoning. Dissolve them before mixing so the seasoning can be distributed through the cooked rice.

Room-temperature rice is easier to handle than hot rice and is ready for shaping once it has cooled under a towel.

Shaping the rice

Small ovals: use about a tablespoon of rice for each piece and shape it with a gentle opening and closing motion of your fingers. Keep the rice compact enough to hold together, but avoid squeezing it hard.

Damp hand: the method calls for wetting one hand with rice vinegar water. This helps make shaping less sticky.

Wrapping the nori

Shiny side: face it out when wrapping the strip around the rice. The nori should form a cup with room above the rice for the topping.

Sealed edge: press a single grain of rice onto the end of the strip to help it stay in place. Handle the nori gently so the band keeps its shape.

Choosing a filling

The recipe suggests tuna, salmon, uni or ikura, with the amount depending on how many pieces you want to make. Choose a topping that fits neatly inside the nori without being packed down.

Keep the topping in the cavity above the rice and spoon it in gently. Pressing can squash the rice or disturb the nori cup.

Serving the sushi

Serve the gunkan immediately after adding the topping, as directed, so the nori does not have to wait before it reaches the table. Soy sauce, wasabi and pickled ginger are suggested accompaniments.

You can prepare the rice seasoning and cut the nori strips before shaping, then assemble the pieces close to serving time.

Recipe notes & tips

• Cut the nori into strips before you begin shaping the rice.
• Use about one tablespoon of rice for each oval, as specified in the method.
• Keep your shaping hand damp to make the rice easier to handle.
• Set each nori strip with its shiny side facing out.
• Use a single grain of rice to secure the end of each nori strip.
• Add the topping gently and serve the sushi immediately.

Variations

• Tuna topping: spoon tuna into the nori cups without pressing it down.
• Salmon topping: use salmon as the filling in place of another suggested topping.
• Uni topping: add uni gently to each rice-and-nori cup.
• Ikura topping: fill the nori cups with ikura just before serving.
• Mixed selection: use more than one of the suggested fillings for a varied platter.

Common mistakes to avoid

• Overpacked rice: shape each oval with about one tablespoon so there is room for the topping.
• Loose nori edge: use a grain of rice to seal the strip around the rice.
• Nori the wrong way round: wrap it with the shiny side facing out.
• Pressed topping: spoon the filling in gently instead of pushing it down.
• Hot rice: let the seasoned rice reach room temperature before shaping.

How to store

The method recommends serving the sushi immediately. It gives no storage time; for best texture, assemble only what you plan to serve and keep any remaining ingredients separate.

Frequently asked questions