Tobiko Explosion Gunkan Maki

Ingredients

• 1 cup (200g) sushi rice 1 cup (200g) sushi rice
• 2 tablespoons rice vinegar 2 tablespoons rice vinegar
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon salt 1 teaspoon salt
• 4 sheets of nori (seaweed) 4 sheets of nori (seaweed)
• 1/2 cup tobiko (flying fish roe) 1/2 cup tobiko (flying fish roe)
• Wasabi tobiko, yuzu tobiko, and spicy tobiko for garnish Wasabi tobiko, yuzu tobiko, and spicy tobiko for garnish
• Soy sauce, for serving Soy sauce, for serving
• Pickled ginger, for serving Pickled ginger, for serving
• Wasabi, for serving Wasabi, for serving

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 1g, 0g
• Carbohydrates (total, sugars): 38g, 2g
• Protein: 4g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to the package instructions.
2. 2.
   In a small bowl, mix together the rice vinegar, sugar, and salt until dissolved.
3. 3.
   Once the rice is cooked, transfer it to a large bowl and pour the vinegar mixture over it. Gently fold the rice with a wooden spatula to evenly distribute the vinegar mixture. Allow the rice to cool to room temperature.
4. 4.
   Cut each nori sheet into thin strips, about 1 inch wide.
5. 5.
   Take a small amount of sushi rice and shape it into a small oval-shaped ball using wet hands. Place the rice ball on a strip of nori and wrap the nori around the rice, leaving a small portion of the rice exposed at the top.
6. 6.
   Place a spoonful of tobiko on top of the exposed rice, pressing it gently to adhere.
7. 7.
   Repeat the process with the remaining rice, nori, and tobiko.
8. 8.
   Garnish each Tobiko Explosion Gunkan Maki with a different flavor of tobiko, such as wasabi tobiko, yuzu tobiko, and spicy tobiko.
9. 9.
   Serve the Tobiko Explosion Gunkan Maki with soy sauce, pickled ginger, and wasabi on the side.

Treat your ingredients with care...

• Sushi rice — Rinse the rice thoroughly to remove excess starch before cooking. This will help achieve a fluffy and sticky texture.
• Nori (seaweed) — Cut the nori into thin strips just before assembling the gunkan maki to ensure freshness and prevent it from becoming too brittle.
• Tobiko — Use fresh tobiko for the best flavor and texture. Store it in the refrigerator until ready to use.

Tips & Tricks

• Wet your hands with water before shaping the sushi rice to prevent it from sticking to your hands.
• Experiment with different flavors of tobiko to create a variety of taste experiences.
• Serve the Tobiko Explosion Gunkan Maki as an appetizer or part of a sushi platter.
• If you prefer a spicier kick, add a small amount of wasabi paste to the sushi rice before shaping it.
• For a vegetarian version, substitute the tobiko with finely chopped vegetables like cucumber or avocado.

Serving advice

Arrange the Tobiko Explosion Gunkan Maki on a beautiful platter or sushi board. Garnish with additional tobiko and fresh herbs for an elegant presentation. Serve with soy sauce, pickled ginger, and wasabi on the side.

Presentation advice

To enhance the visual appeal, arrange the Tobiko Explosion Gunkan Maki in a circular pattern, alternating the different flavors of tobiko. Sprinkle some sesame seeds or finely chopped scallions on top for added texture and color.