Sushi with maki and gunkan

50 minutes

Mittel

4 persons

Would you like sushi with fine seafood in sashimi quality? You might think that preparing sushi is a fine art that only true sushi masters can master. But here's the good news: making your own sushi isn't as hard as it might seem! With a few basic tips, you can conjure up your own little works of art in Japanese cuisine.

Ingredients

85 g sea urchin roe Uni
1 x tuna saku block 200g
25 g salmon caviar shoyu
1 small cucumber
300 g sushi rice
1 kombu sheet (if available)
5 nori sheets
300 ml water
4 tbsp rice vinegar
2 tbsp sugar
1 tsp salt
wasabi paste
pickled ginger
some Yuasa Tamari soy sauce
1 bamboo sushi mat
chives for garnish

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation sushi rice

Wash the sushi rice thoroughly several times until the water runs clear. Drain and leave to rest in twice the amount of water (600 ml) for about 30 minutes. Then drain again.
Put the rice in a pot with 300 ml of water and bring to a boil. Place the unwashed kombu leaf on top and close with a lid. As soon as the water boils, reduce the heat and simmer the rice on the lowest level for another 15 minutes. Keep the lid closed. After 15 minutes, turn off the heat and let the rice rest for another 10 minutes so that it can swell. The lid should not be lifted during the cooking process.
While the rice is resting, heat the rice vinegar, sugar and salt in a small saucepan over low heat until the sugar and salt are completely dissolved. Stir the mixture occasionally.
After resting for 10 minutes, place the rice in a large shallow bowl. Pour the rice vinegar over the rice and mix gently with a wooden spoon or spatula. Do not crush the rice, but stir gently and let it steep.
Cover with a damp tea towel and let cool at room temperature.

Preparation maki

Place the halved nori sheets on the sushi mat, shiny side down. Lightly moisten your hands in a rice vinegar and water mixture and spread a thin layer of sushi rice evenly over the nori sheet, leaving about 1.5 cm at the top.
Cut the tuna and cucumber into strips approx. 1 cm thick and place them lengthwise in the middle of the rice on the nori sheet.
Using the bamboo sushi mat, roll the nori sheet. Press gently to form an even roll. Make sure that the free edge of the nori sticks well to the top end.
Using a sharp, wet knife, cut the sushi rolls into bite-sized pieces.

Preparation gunkan

Cut the nori sheets into strips into 5 pieces at the notch provided using scissors or a sharp knife.
Lightly wet your hands and form small, elongated rice balls with about 30 g of rice. Wrap the rice balls with the nori sheet and leave it slightly overhanging the top, creating a kind of “nest” for the filling.
Top the prepared rice nests evenly with some salmon caviar, sea urchin roe and finely diced tuna. Serve with wasabi paste, pickled ginger and soy sauce.

Tip: If there is any leftover tuna saku block, simply cut it into 5 mm slices and serve as a sashimi bite. Instead of the tuna you can also use our Ora King fillet or Hamachi fillet .