Gunkan maki sushi 28 September 2015
300 g sushi rice
50 ml rice vinegar
1 tbsp caster sugar
1 tsp fine sea salt
6 sheets nori seaweed
150 g salmon keta (caviar) soy sauce, pickled ginger and wasabi to serve
- Rinse the rice in cold water and drain well. Transfer to a saucepan and add 400 ml of cold water then leave to soak for 30 minutes.
- Bring the pan to the boil then reduce the heat to its lowest setting, cover with a lid and simmer for 10 minutes or until all the water has been absorbed. Remove the pan from the heat and leave to stand without lifting the lid for 10 minutes.
- Stir the rice vinegar, sugar and salt together until dissolved. Stir the mixture through the rice, then leave to cool to room temperature.
- Cut each sheet of nori into four strips with scissors.
- Line a sushi rolling mat with a sheet of clingfilm and top with a quarter of the rice. Shape it into a firm roll then flatten slightly so that the cross section forms an oval. Repeat with the rest of the rice to make four rolls, then cut each roll across into six pieces.
- Wrap each piece of sushi rice in a strip of nori so that it creates a collar round the top. Spoon in the keta to come level with the top of the collar.
- Arrange the maki on six plates. Serve with soy sauce and wasabi for dipping and some pickled ginger on the side.