Gunkan maki
Gunkan are kind of sushi in the form of boats stuffed with rice and seafood wrapped with a strip of nori. Filling can be done to your taste, rice and nori are unchanged here. Gunkans with red caviar are on the table today.
Equipment
- 1 plate
- 1 saucepan
- 1 tablespoon
- 1 teaspoon
- 1 knife
- 1 chopping board
Ingredients
- 100 g rice round-grain
- 250 ml water
- 2 pcs nori
- 70 g caviar salmon
- 70 g cottage cheese
- 1 tbsp rice vinegar
- soy sauce for serving
- wasabi for serving
- pickled ginger for serving
Instructions
- Prepare everything you need. Cook the rice in advance. Rinse the grits, pour into boiling water and cook over low heat for 15 minutes after re-boiling. Pour rice vinegar into the hot rice and mix.100 g rice, 250 ml water, 1 tbsp rice vinegar
- Cut 1 nori into strips. Their width is equal to the width of the notches that are on the sheets. This size, in our opinion, is optimal. Ready-made gunkan is convenient to eat at a time. From rice with wet hands, form balls the size of a small quail egg.2 pcs nori
- Press the rice blank on top to make an oval, lay it on an edge on the edge of a strip of nori. Wrap until the seaweed runs out, lubricate the edge with soy sauce so that it does not unwind.soy sauce
- Put the blanks on a plate.
- Put half a teaspoon of cottage cheese in each, and red caviar on top.70 g cottage cheese, 70 g caviar
- Gunkan are ready. When serving, in addition, offer soy sauce, wasabi, pickled ginger.soy sauce, wasabi, pickled ginger
Nutrition
Calories: 311kcalCarbohydrates: 43gProtein: 16gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 212mgSodium: 645mgPotassium: 161mgFiber: 1gSugar: 1gVitamin A: 418IUVitamin C: 0.4mgCalcium: 144mgIron: 5mg