Gunkanmaki

These sushi are hand moulded and resemble little battleships they are simple to make. Fish eggs of all sorts make a great filling, giving the sushi lots of colour.

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Prep: 10 Minutes

Ingredients

Sushi Rice
Nori Sheets: Cut into rectangles to hold the rice
Filling: Salmon Roe, Flying Fish, Cods Roe, Herring Roe etc.
Wasabi

Method

Take a small ball of sushi rice and make it into a slight rectangle shape just under 5cm long (similar to nigiri sushi).
Cut a rectangle of nori, large enough so that it can be wrapped around the bottom and sides of the rice. It should come just above the rice.
Dab a little wasabi on the top of the rice and cover the top with your choice of fillings.