Gunkan maki, also known as Battleship maki, is a common, more traditional type of sushi. It is topped with ikura (fish eggs, larger than tobiko, which is what was used on the Boston Roll), so it is very salty. We also used some wasabi tobiko (the smaller green fish eggs), but contrary to what their name claims, they didn’t really add any spice to the sushi. If you like ikura and tobiko, you might like it on Inari-Zushi too… we tried it and found it is a really good combination! The sea saltiness of the ikura and tobiko compliment the sweetness of the inari very nicely.
Since people have asked so nicely, I will be getting the spinach dip recipe up later this week, when I have time to go out and buy some spinach so I can tease you all with pictures! Meanwhile, check out my archives and make some sushi!
Makes 6-8 pieces
- Cook sushi rice.
- Form a small ball of rice with your hands or use a round cookie cutter to make a small circular rice shape about 1″ tall and 2 inches in diameter.
- Cut the nori into 2″ strips. Wrap a strip of nori around the circumference of each rice ball.
- Place about a tablespoon of ikura on top of each ball of rice.
- Enjoy with shoyu, wasabi, and ginger if desired.
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