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Corn Gunkan-maki


Corn Gunkan-maki

Corn Gunkan-maki

Photo (c) Setsuko Yoshizuka
Gunkan-maki is a kind of sushi, which is a mound of sushi rice wrapped with a strip of nori and topped with various ingredients. Gunkan means a battleship in Japanese.


  • 4 sheets nori (dried seaweed), cut into 1 1/2 inch wide strips.
  • *For sushi rice:
  • 1 1/2 cup Japanese rice
  • 1 2/3 cup water
  • 3 Tbsp vinegar
  • 1 1/2 Tbsp sugar
  • 1/2 tsp salt
  • *For topping:
  • 1/2 can, or 6oz. whole kernel corn, drained
  • 3 Tbsp Mayonnaise
  • 1 tsp soy sauce


Put the rice in a bowl and wash it with cold water. Repeat washing until the water becomes almost clear. Drain the rice in a colander and set aside for 30 minutes. Place the rice in rice cooker and add measured water. Let the rice soak in the water at least 30 minutes. Start the cooker. Prepare sushi vinegar by mixing rice vinegar, sugar, and salt in a sauce pan. Put the pan on low heat and heat until the sugar dissolves. Cool the vinegar mixture. Spread the hot steamed rice into a large plate or a large bowl. Sprinkle the vinegar mixture over the rice and fold the rice by shamoji (rice spatula) quickly.

Mix corn, mayonnaise, and soy sauce in a bowl. Wet your hands and take about two tablespoons of sushi rice in your hand and lightly shape it into an oval. Repeat the process to make mounds of sushi rice. Dry your hands. Take a nori strip and wrap it around a mound of sushi rice. The nori should be higher than the rice. Press nori gently to rice and form a base. Place corn topping on the rice.

*Makes 16-20 pieces

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