Nouvelle Gunkanmaki

Ingredients

In this Nouvelle adaptation, we elevate the traditional Gunkanmaki by incorporating innovative techniques and ingredients. The presentation is more refined, with meticulous attention to detail. The toppings are carefully selected to create a symphony of flavors, combining unexpected ingredients to surprise and delight the palate. The sushi rice is delicately seasoned, enhancing the overall taste experience. This Nouvelle Gunkanmaki is a fusion of Japanese culinary traditions and the avant-garde approach of Nouvelle cuisine. We alse have the original recipe for Gunkanmaki, so you can check it out.

• 10 sheets of nori seaweed 10 sheets of nori seaweed
• 2 cups (400g) sushi rice 2 cups (400g) sushi rice
• 1/4 cup (60ml) rice vinegar 1/4 cup (60ml) rice vinegar
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon salt 1 teaspoon salt
• Assorted toppings: thinly sliced sashimi-grade fish (such as tuna, salmon, or yellowtail), avocado, cucumber, tobiko (flying fish roe), microgreens, edible flowers, truffle oil, etc. Assorted toppings: thinly sliced sashimi-grade fish (such as tuna, salmon, or yellowtail), avocado, cucumber, tobiko (flying fish roe), microgreens, edible flowers, truffle oil, etc.

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 2g, 0.5g
• Carbohydrates (total, sugars): 52g, 2g
• Protein: 5g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions.
2. 2.
   In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.
3. 3.
   Cut the nori sheets into thin strips, approximately 1 inch wide and 4 inches long.
4. 4.
   Take a strip of nori and wrap it around a small portion of sushi rice, forming a cylinder shape. Secure the nori strip with a small piece of tape or a dab of water.
5. 5.
   Place your desired toppings on each rice cylinder, being creative with combinations and presentation.
6. 6.
   Serve the Nouvelle Gunkanmaki immediately, garnished with additional toppings if desired.

Treat your ingredients with care...

• Sushi rice — Rinse the rice thoroughly to remove excess starch for a fluffier texture.
• Sashimi-grade fish — Ensure the fish is fresh and of high quality to guarantee the best flavor and safety.
• Nori seaweed — Use a sharp knife or scissors to cut the nori into thin strips, ensuring clean edges.
• Microgreens — Choose delicate and flavorful microgreens to add a touch of freshness and visual appeal.
• Truffle oil — Use truffle oil sparingly as it has a strong flavor. A few drops can elevate the dish without overpowering it.

Tips & Tricks

• Experiment with different combinations of toppings to create unique flavor profiles.
• Use a sushi mat to help shape the rice and nori into a cylinder.
• For added elegance, garnish the plate with edible flowers or microgreens.
• Drizzle a small amount of soy sauce or ponzu sauce over the Nouvelle Gunkanmaki for an extra burst of flavor.
• Serve the dish on a beautiful platter or individual plates to enhance the visual appeal.

Serving advice

Serve the Nouvelle Gunkanmaki as an appetizer or part of a sushi platter. Arrange the rolls on a decorative plate or a wooden sushi board for an authentic touch. Encourage guests to try different combinations of toppings and savor the delicate flavors.

Presentation advice

Arrange the Nouvelle Gunkanmaki rolls in a visually appealing pattern on the plate. Pay attention to color contrast and balance. Garnish with microgreens or edible flowers to add a pop of color and elegance.