Recipe

Wakame Gunkan Maki with a Twist

Ocean Delight Gunkan Maki: A Modern Twist on a Japanese Classic

4.5 out of 5

Indulge in the flavors of the sea with this modern twist on the traditional Japanese dish, Wakame Gunkan Maki. This recipe combines the umami-rich flavors of wakame seaweed with a variety of fresh ingredients, creating a delightful and visually appealing sushi roll.

Rice Dish› Wakame gunkan maki

Asian cuisine› East Asian cuisine› Japanese cuisine

Preparation time

20 minutes

Cooking time

10 minutes

Total time

30 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Pescatarian, Vegetarian (if using vegetarian sushi rice), Gluten-free (if using gluten-free soy sauce), Dairy-free, Vegan (if using vegan sushi rice)

Allergens

Sesame seeds, Soy

Not suitable for

Nut-free (due to sesame seeds), Soy-free (due to soy sauce)

Ingredients

10 sheets of wakame seaweed 10 sheets of wakame seaweed
2 cups (400g) sushi rice 2 cups (400g) sushi rice
1 avocado, thinly sliced 1 avocado, thinly sliced
1 cucumber, julienned 1 cucumber, julienned
2 tablespoons pickled ginger 2 tablespoons pickled ginger
Soy sauce, for drizzling Soy sauce, for drizzling
Sesame seeds, for garnish Sesame seeds, for garnish

Nutrition

Calories (kcal / KJ): 250 kcal / 1046 KJ
Fat (total, saturated): 5g, 1g
Carbohydrates (total, sugars): 45g, 2g
Protein: 5g
Fiber: 3g
Salt: 1g

Preparation

1.
Cook the sushi rice according to package instructions and let it cool.
2.
Place a sheet of wakame seaweed on a clean surface.
3.
Wet your hands with water to prevent sticking and take a handful of sushi rice.
4.
Gently press the rice onto the wakame seaweed, leaving a small border at the top.
5.
Place a few slices of avocado, cucumber, and a small amount of pickled ginger in the center of the rice.
6.
Fold the sides of the seaweed inward to create a boat shape, ensuring the filling is secure.
7.
Repeat the process with the remaining ingredients.
8.
Drizzle the rolls with soy sauce and sprinkle sesame seeds on top.
9.
Serve the Wakame Gunkan Maki immediately and enjoy!

Treat your ingredients with care...

Wakame seaweed — Rinse the seaweed thoroughly before using to remove any excess saltiness.
Sushi rice — Cook the rice with slightly less water than usual to achieve a stickier texture, ideal for sushi rolls.
Avocado — Choose ripe but firm avocados to ensure easy slicing and prevent mushiness.
Pickled ginger — Pat dry the pickled ginger before using to remove excess moisture and prevent the roll from becoming soggy.
Sesame seeds — Toast the sesame seeds in a dry pan over medium heat for a few minutes until fragrant before using for enhanced flavor.

Tips & Tricks

Wetting your hands with water while handling the sushi rice will prevent it from sticking to your hands.
Use a sharp knife to slice the rolls for clean and neat cuts.
Experiment with different fillings such as thinly sliced fish or marinated tofu for added variety.
Serve the Wakame Gunkan Maki with wasabi and soy sauce on the side for dipping.
For a spicy kick, add a small amount of sriracha or chili sauce to the filling.

Serving advice

Serve the Wakame Gunkan Maki as an appetizer or as part of a sushi platter. Arrange the rolls on a beautiful plate or sushi board and garnish with additional pickled ginger and a sprinkle of sesame seeds for an elegant presentation.

Presentation advice

To enhance the presentation, arrange the Wakame Gunkan Maki in a circular pattern on a rectangular plate, creating a visually appealing display. Garnish with microgreens or edible flowers for an extra touch of elegance.