spicy hamachi gunkan maki

Spicy Hamachi Gunkan Maki

I love yellowtail. We all know that. You might also know that I love the mayonnaise mix that I used in the Maguro Karakuchi Spicy Tuna Roll. (I put it in tuna salad, and I’m seriously considering hard-boiling some eggs and putting it in egg salad!) So of course, I had to see what happened when I put both together! However, since I like to mix things up a little, I couldn’t do exactly the same roll, just with yellowtail instead of tuna! (Well, I could, but how interesting would that really be?) Lucky for me, I’ve got awesome-as-can-be readers. One of my awesome readers, Kevin, commented saying that he had made something similar to my Maguro Karakuchi Spicy Tuna, except he made it gunkan-style with the sauce on the top, instead of as a roll. Genius! Pure genius! Thus the natural thing for me to do is to steal… er… borrow his idea and make it with yellowtail!

It was delicious. I will be making it again. Kevin, you win the Awesome Sushi Day Reader Award! 😀

spicy hamachi gunkan maki

  • 4 sheets nori
  • 3 cups sumeshi
  • 6 oz sashimi-grade yellowtail
  • 1 cup mayonnaise
  • 2 tbsp Sriracha sauce
  • 1 oz tobiko
  • 6 stalks green onion
Cooking Directions
  1. Cook sushi rice.
  2. 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.
  3. Cut the nori into 2″ strips. Wrap a strip of nori around the circumference of each rice ball.
  4. Wash the green onion, cut the long green stalks off of the white bulb-like things. Discard the white bulbs.
  5. Chop the green onion.
  6. Mix the mayonnaise, Sriracha sauce, tobiko and green onion.
  7. Slice yellowtail into 1 cm diameter slices.
  8. Curl each strip of yellowtail into a circle, fit on top of the rice into the nori.
  9. Top the yellowtail with some of the mayonnaise mix.

4 thoughts on “Spicy Hamachi Gunkan Maki”

  1. Kevin -

    Wow! An award! (And I haven’t prepared a speech..)
    I made this sauce again yesterday, for maki and gunkan with salmon. It’s been my favourite sushi ingredient since I read it here, and I’ve also been mixing up little batches for sandwich spreads. It can be used as an exotic aïoli with fried/baked salmon dinner plates as well. So, you see, all thanks must go to Allison for sharing this versatile and delicious sauce.

    (Btw, how would my favourite basil and lemon aïoli work in a sushi roll? Hmm..)

  2. Allison -

    Congrats! 😀

    I also adore this sauce. I use it a lot to mix in canned tuna for tuna salad sandwiches too. It’s certainly very versatile! I’ll have to try it with a salmon dinner… yum!

    I have never had basil and lemon aïoli, but that is certainly something I can try someday! 🙂