North African-inspired Tobiko Gunkan Maki

Ingredients

In this North African adaptation, the traditional Japanese Tobiko Gunkan Maki is infused with the flavors of North African cuisine. The original dish typically features Japanese ingredients and flavors, while this version incorporates North African spices such as cumin, coriander, and paprika, as well as ingredients like preserved lemon and harissa. These additions give the dish a distinct North African twist, creating a fusion of flavors that is both unexpected and delicious. We alse have the original recipe for Tobiko gunkan maki, so you can check it out.

• 2 cups (470ml) sushi rice 2 cups (470ml) sushi rice
• 4 tablespoons rice vinegar 4 tablespoons rice vinegar
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 tablespoon harissa paste 1 tablespoon harissa paste
• 1 preserved lemon, finely chopped 1 preserved lemon, finely chopped
• 1 tablespoon chopped fresh cilantro 1 tablespoon chopped fresh cilantro
• 4 sheets nori seaweed 4 sheets nori seaweed
• 1/2 cup tobiko (flying fish roe) 1/2 cup tobiko (flying fish roe)
• Soy sauce, for serving Soy sauce, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 1g, 0.2g
• Carbohydrates (total, sugars): 55g, 1g
• Protein: 5g
• Fiber: 2g
• Salt: 0.8g

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 together the rice vinegar, sugar, and salt. Heat the mixture in the microwave for 30 seconds or until the sugar and salt dissolve.
3. 3.
   Transfer the cooked rice to a large bowl and pour the vinegar mixture over it. Gently fold the rice to evenly distribute the vinegar mixture. Set aside to cool.
4. 4.
   In a small bowl, combine the ground cumin, ground coriander, paprika, harissa paste, preserved lemon, and chopped cilantro. Mix well to create a spice mixture.
5. 5.
   Lay a sheet of nori seaweed on a bamboo sushi mat. Wet your hands with water and take a handful of sushi rice. Spread the rice evenly over the nori, leaving a small border at the top.
6. 6.
   Sprinkle a generous amount of the spice mixture over the rice, then top with a layer of tobiko.
7. 7.
   Roll the sushi tightly using the bamboo mat, applying gentle pressure to ensure a compact roll. Repeat with the remaining ingredients.
8. 8.
   Slice each roll into bite-sized pieces using a sharp knife. Serve with soy sauce for dipping.

Treat your ingredients with care...

• Sushi rice — Rinse the rice thoroughly to remove excess starch before cooking.
• Harissa paste — Adjust the amount of harissa paste according to your spice preference. Add more for a spicier kick.
• Preserved lemon — If preserved lemon is not available, substitute with fresh lemon zest for a similar tangy flavor.

Tips & Tricks

• Wetting your hands with water when handling sushi rice prevents it from sticking to your hands.
• Use a sharp knife to slice the sushi rolls for clean and neat cuts.
• Experiment with different North African spices and ingredients to customize the flavor profile of the dish.
• Serve the Tobiko Gunkan Maki with pickled vegetables for added texture and tanginess.
• If you prefer a vegetarian version, omit the tobiko and replace it with thinly sliced vegetables like cucumber or bell peppers.

Serving advice

Serve the North African-inspired Tobiko Gunkan Maki as an appetizer or part of a sushi platter. Arrange the sushi rolls on a beautiful platter and garnish with fresh cilantro leaves. Serve with soy sauce for dipping.

Presentation advice

To enhance the presentation, sprinkle some extra tobiko on top of the sliced sushi rolls. The vibrant orange color of the tobiko will add visual appeal to the dish. Serve on a wooden sushi board or a decorative plate to showcase the fusion of Japanese and North African cuisines.