Now it is difficult to find someone who has not tried dishes at least once. Japanese cuisine, because sushi bars and Japanese restaurants are still in demand and relevant. Rolls and traditional nigiri sushi are mainly in demand, which are rice covered with a piece of fish. However, in addition to these dishes, there are many other equally tasty and interesting recipes. For example, gunkans (or gunkan maki), which can be attributed to varieties of sushi. This Japanese dish consists of compressed rice wrapped in a thin strip of nori. As a rule, filling is placed on rice, which can be used as red caviar, seafood, flying fish caviar and other components.
The technology for making gunkans is very simple, so you can make them yourself. Let's try to cook spicy gunkan-maki with salmon.
Ingredients for making gunkans:
- sushi rice - 1 cup
- water - 1.5 cups
- slightly salted salmon - 200 g
- nori sheets - a few pieces
- rice vinegar - 50 ml
- sugar - 1/2 tbsp. l.
- salt - 1/2 tsp.
- mayonnaise - to taste
- chili sauce (or tomato paste and hot peppers) - taste
Recipe gunkans:
Pour the washed rice with water, place on fire, cover with a lid. While the rice is cooking, make a dressing for it by mixing salt and sugar with rice vinegar. Cook this mixture over low heat, stirring constantly. When the salt and sugar dissolve in the vinegar, you can remove the sauce from the heat. Transfer the cooked rice to a separate bowl, pour over the dressing, mixing thoroughly.
Next, make a spicy salmon sauce. To do this, mix mayonnaise with chili sauce. Mayonnaise should be about 3 times more chili, but it is better to try the resulting mixture so as not to overdo it with spiciness. Instead of chili sauce, you can use regular tomato paste by adding chopped hot peppers to it.
Now you can do the fish: cut the salmon with a sharp knife into small plates. It is advisable to remove all small bones from the fish fillet. Then grind the resulting plates into small pieces.
Cut a strip off the nori sheet with scissors or a sharp knife. The thickness of the strip should be approximately 3 cm.
Wet your palms with water or rice vinegar. Take a small portion of rice, trying to give it an elongated shape (like a cylinder). A piece of rice in width should be about 1.5 cm smaller than a strip of nori.
Wrap the seaweed around the rice with your hands. Seal the gunkan with water and cut off the excess nori. Ideally, gunkans should be oval in shape.
It remains to compact the rice, and then mix the salmon with the spicy sauce, putting a small portion in the gunkan.
Form gunkans from the remaining ingredients in the same way. The dish should be served immediately after cooking, so that nori does not have time to absorb moisture, and the sauce itself does not have time to dry out.
Spicy gunkan-maki with salmon are complemented with wasabi, ginger and soy sauce. Chopsticks are used as cutlery. Gunkans are ready!
Enjoy your meal!
In the absence of a stamp, they write on a regular one. Not finding a fish in the refrigerator (ha! where does it come from when no one put it there ???), I accidentally stumbled upon crab sticks(and how did they survive?). I really wanted Susi. That's where the crab sticks come into play.
Gunkan-maki with crab sticks and caviar
Ingredients: rice, nori, wasabi
Filling: finely chopped crab sticks, mayonnaise, flying fish caviar, Tabasco sauce
Decorate with cucumber
Spicy gunkans, but the level of spiciness can be adjusted to your liking - from just a slight aftertaste to a bright, rich spiciness - just add less or more tobasco.
Cucumber not only performs a decorative function. If you made the filling really spicy, it not only enlivens the taste, but also slightly dampens the spiciness with its freshness. very interesting taste experience!
Gunkan-maki with crab sticks and onions
Ingredients: rice, nori, wasabi
Filling: lightly chopped crab sticks, green onion, Philadelphia cheese, Tenno Wasabi mayonnaise rich taste
Garnished with leek and flying fish roe.As an option, I added cucumber and avocado under the mass. Nice!
Sushi, which originated in Japan around the eighth century, has now become a favorite culinary delight. However, making them at home can be a daunting task.
known different kinds sushi - nigiri, temaki, maki and, of course, gunkans. Although they are less popular than rolls, they are easier to prepare. Gunkan is traditionally a ball of rice wrapped in nori cut into strips and filled with a filling (most often caviar). In addition, the rice can be flavored with wasabi for extra flavor and spiciness.
Gunkan - what is it?
The word "gunkan" means "ship", this name is fully justified by the appearance of the dish. At their core, gunkans are a generic, more traditional type of sushi. They are topped with any filling (caviar, fish, quail eggs, seafood, even vegetables), and are also spicy and baked. The most common such sushi with as well as tobiko or masago. Often they use special wasabiko caviar (tobiko + wasabi powder), which has a characteristic spicy taste.
What are Gunkans First of all, this is a snack that is distinguished by its simplicity. In the classic Japanese version, the gunkan contains only caviar or ground fish on rice, all surrounded by seaweed.
Since caviar is usually very salty, rice should be as fresh as possible. The exception is the stuffing in the form of eel - it sweet taste it is desirable to dilute it. So, how to make gunkans?
Cooking
For 6-8 sushi you will need the following:
- 2 nori sheets;
- 1.5 cups of sushi rice;
- 1 can of red caviar.
To prepare rice for gunkans, rinse it well. cold water, place in a saucepan with water (there should be one and a half times more water), let it boil and then cook over low heat with the lid closed.
Make a Japanese dressing for it in time. To do this, take a separate pan, pour it into it and add salt and sugar to taste. Heat over medium heat, stirring constantly, but do not boil the mixture. When the rice is ready, transfer it to a large bowl, pour the dressing into it and mix it with a few quick movements with a wooden spoon.
Wet your hands with rice vinegar or warm water. Form a small ball of rice with your hands or use a round cookie cutter. You should make koloboks about 1.5 cm long and 1 cm high. Cut the nori into the marked strips. Wrap strips around the circumference of each rice ball. Place about one tablespoon of caviar on top of each rice ball. You will have a classic gunkan.
What is it in terms of serving? This dish should be served with soy sauce, wasabi and ginger.
hot boats
Answering the question: "Gunkan - what is it?" - you should not forget about hot sushi, which are not traditional Japanese dish. This appetizer is an international invention of chefs, which has become popular both in post-Soviet countries and in Europe. For their preparation, a standard rice ball is made, wrapped with a strip of nori, and the filling looks more complex.
Usually, any finely chopped fish, seafood or mushrooms are taken as the basis, which are mixed with the sauce. To make the sauce, you need to mix the chili sauce and tobiko in the desired proportion. Usually the ratio of mayonnaise to sauce is 3 to 1, but you can experiment according to your own preferences. In addition, you can not use chili sauce, but replace it tomato paste. In this case, the gunkans will turn out to be mild.
Then the main filling mixes well with seasonings and is applied in an even layer on rice. In some cases, gunkan is sprinkled on top with finely grated cheese. Such boats are baked on the grill or in the oven for several minutes and served hot to the table.
This is how the baked gunkan is prepared. What it is is described in detail above. But what is spicy sushi? In fact, these are the same gunkans that are not baked, but are served on the table immediately after formation. As a rule, they are not sprinkled with cheese. Sometimes, for decoration and additional taste, a raw quail egg is broken on the top layer of the filling.
How do they eat gunkans?
Firstly, they are served on the table immediately after preparation. This is due to the fact that under the influence of wet rice and juicy stuffing algae quickly soak and become not crispy.
Secondly, such sushi should be eaten whole, because when cut or bitten, the filling may fall out.
Now you know what gunkans are, how they are prepared and how they are eaten.
Sushi It's fast food in Japanese. Cooking it is easy and simple even at home, if you know the little secrets. We have already learned how to cook rolls at home, today's post will be about how to cook homemade sushi in the form of boats. Sushi (sushi) of this form is called gunkan or gunkan-maki.
How to make homemade sushi gunkan, spicy and hot sushi
I liked the process of making gunkan sushi and their simple recipe. Unlike rolls, they do not require special skills and no traditional kits for making sushi in the form of a mat (sushi - masters also call this mat makisu), cling film, sharp knives. … Therefore, if you really want to try different tastes sushi gunkan, you don't have to run to a sushi bar to order a delicious plate. Prepare this sushi different fillings at home and surprise your guests and loved ones!
Nigiri sushi(nigirizushi) - a rice ball (oval), made with the help of hands. This oval lump is smeared with wasabi ( spicy seasoning green in the form of a paste, also called Japanese horseradish) and topped with a thin piece of fresh or salted fish, eel, large flattened shrimp or a strip of omelet. Sometimes nigiri sushi is made with a thin strip of nori.
Gunkan(gunkan - maki) is a kind of sushi that is molded by hand (in everyday life, gunkan is a warship or boat). The shape of the rice ball is oval (like nigiri sushi), framed by a strip of nori (dried seaweed sheet). Various crushed stuffing or caviar is laid out on top of the rice. As a filling for gunkan sushi, you can use: small pieces of red fish fillet (even the remains of salmon, salmon, perch or tuna from making nigiri sushi will do), smoked eel, seafood (shrimps, squids, mussels, octopuses, scallop, crab meat), spicy salad Chuka, caviar (flying fish caviar tobiko, red salmon caviar, capelin masago caviar).
spicy sushi these are gunkan boats filled with seafood stuffing in spicy sauce. The main ingredient in the recipe the right sauce for spicy sushi is kimchi spicy vegetable paste, eel sauce and Japanese soy mayonnaise. In spicy sauce for sushi boats, you can add tobiko flying fish caviar or masago capelin caviar.
baked sushi(hot) most often cooked in the form of gunkan (boats or boats) from crushed stuffing with sauce. At home, baked sushi can be baked in the oven (7 minutes), microwave under the grill or in the air grill.
rice for sushi the Japanese cook in a small amount of water, without salt and spices in special rice cookers. I propose to erect a monument to their invention, since the improved rice cooker is a slow cooker, my indispensable assistant in the kitchen. If I cook rice for sushi and rolls, I choose only a slow cooker. Of course, you can cook sushi rice on the stove, only it will be a little more troublesome in terms of tracking the "escape" of water from the pot or pan at the initial stage and determining the cooking time. So, there is no slow cooker - cook sushi rice on the stove, and if you have one, read my sushi rice recipe.
Sushiza- a special dressing for sushi rice. If such a sushi dressing is not at hand, at home it can be replaced with a mixture of rice vinegar, sugar and salt. It is the presence of sugar in the dressing that allows sushi rice to be both crumbly and sticky, and rice vinegar makes it sour in taste.
Homemade gunkan shrimp sushi
My today step by step photo the recipe for making homemade sushi gunkan will be very simple, the ingredients for the filling and very delicious sauce affordable, so anyone can make them! In the future, I plan to update this page with new recipes for homemade sushi, so do not forget
Most often, I cook rolls with my home, my daughter loves rolls with salted salmon, pickled cucumber and soft cheese. Recently, when I was visiting my mother with my children, I could not get past the TV, where there was a culinary program with the participation of Ilya Lazerson. I love to cook by myself and experiment in the kitchen. But watching the food being prepared is no less interesting, especially when the world's chefs have a lot to learn. So, Lazerson, outlining his idea of Japanese sushi, offered his sauce recipe and assured that if you do not reveal the secret of its preparation, no one will guess, or rather, will not name absolutely all of its components. The taste of this sauce is so delicate and refined.
Of course, I succumbed to Lazerson's provocation and decided to “try” the recipe for this sushi on my family (my daughter and husband simply can’t stand onions, but here it’s raw in sauce!). The risk of being "fired upon" by warships loaded onion sauce was very large, so I still wound a plate of rolls familiar to them :-).
True, I already do this photo report at home. The success of my homemade shrimp sushi is stunning (provided that I never revealed the secret of the ingredients of the sauce to them). Delicious boats, they say, make more. So I ask you not to betray me to those people who still think that they don’t eat onions and garlic ;-).
So, for a sushi recipe, you, like me, will need very simple products, in a store in a small village where my parents live, I found them without difficulty.
Ingredients:
Cooking process:
It will not be superfluous if I repeat: we cook rice for sushi in a small amount of water without salt and spices. Rice must first be soaked in water to a white opaque state.
On the packaging of special Japanese rice, it is indicated that the proportion of rice and water when cooking rice is 1: 2. Maybe it's perfect for cooking rice on the stove, but when I'm going to cook rice in a slow cooker, I reduce the amount of water in the recipe on the package. Let's say 1:1.5, sometimes even a little less. I like it when rice in rolls does not look like crumbly soft porridge and when cutting the roll on the cut it is slightly transparent. But, these are my taste preferences, you just have to cook sushi or rolls at home several times to understand how you like it best.
While the rice is cooking, prepare the gunkan sushi filling. , cool them and clean them. Large Tiger chrimp cut into large pieces so that the mouth rejoices.
When the sushi rice in the slow cooker is already cooked, immediately, while it is hot, we transfer it to a deep dish (ideally a wooden bowl) and begin to season. The Japanese use sushi rice (a mixture of rice vinegar, sugar and salt) to season rice, I season sushi rice with a pinch of sugar, salt and rice vinegar. Stir the rice and wait for it to cool down. room temperature and start making sushi.
While the rice is cooling, prepare the sushi sauce for a very interesting recipe. I deviated a little from Ilya Lazerson’s recipe, didn’t add garlic to the sauce for the first time, and I didn’t have sesame oil at hand (I replaced it with odorless sunflower oil).
So, rub on a fine grater raw onion. From the onion gruel I took exactly dessert spoon and mixed it with a teaspoon vegetable oil. In a fatty environment, the aggressiveness of the onion is muted, so only a slight spicy note is felt in the sauce. Add onions to sauces, mix in a cup with mayonnaise, ketchup, and then add shrimp to it.
Unfortunately, there is no photo from the first experiment with large shrimp, this time at home I repeated the sushi recipe with small shrimp. It turned out no less delicious. In the same way, you can grind and put in boats salted fish, smoked eel, scallops, octopus or mussels.
These sauces are familiar to the Japanese, they widely use them in their cuisine, of course, they taste a little different there. In the absence of soy mayonnaise, we will use domestic provencal. And we will bring the taste sensations from sushi closer to European ones, taking into account the entrepreneurial spirit of the Americans. It's no secret that California rolls are their invention, not the Japanese.
The filling and sauce for sushi are ready. We cut the nori sheet with scissors into thin strips 3 cm wide. You can cut directly along the perforation on sheets of dried seaweed. The shiny side is the face of the boats, the matte side is the wrong side.
If you are going to cook gunkan or spicy sushi at home for the first time, you need to know a few secrets on how to do it right.
- Hands should be moderately wet so that the rice does not stick to them (excess moisture is not good, it will prevent the rice from sticking together). I use rice vinegar, diluted with boiled water, when shaping sushi, and I wet my hands in it. I shake off the excess into a bowl.
- Rice for making sushi and rolls should not be hot or cold. Cold rice does not stick together well, hot rice heats up the fish and the filling.
- With a wet right hand (if you are left-handed, then left) take a small amount of rice for sushi. Rice should not be much, about the size of a large walnut.
- You need to squeeze your fingers so that the rice is in your palm. Rolling rice in the palm of one hand, then squeezing, then unclenching your fingers, you need to achieve a beautiful glued stick of rice. But such that it turns out to be glued and pressed on the outside and airy inside. Your movements should be light and smooth. Having practiced, after several attempts you will definitely get the right preparation for sushi rice, and you will understand what pressure should be with your fingers on the rice.
An oblong lump of rice should be placed on a dish and wrapped with a strip of nori. Secure the edge of the nori with rice.
I first fixed a few gunkans with sushi vinegar, in which I moistened my hands, but appearance lost these boats a little.
With your index finger, lightly tamp the rice along the edges of the boat and fill the sushi blank with the filling (we have shrimp in sauce).
Considering that nori swells from the sauce, you can first prepare only blanks without filling, and fill it with sushi just before serving.
Gunkan sushi is ready!
I served them with pickled ginger.
By the same principle, you can cook spicy and baked sushi with different fillings.
By clicking on any photo in the master class, you can enlarge and view it.
Anyuta, owner of the Notebook site, wishes you bon appetit!
Sushi is becoming so popular that soon every second housewife will cook it at home. And a big plus is that sushi is much healthier than pizza or a sausage sandwich. And making sushi is quick and easy!
