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