Gunkanmaki - Essential Sushi RecipesThe requirements for making California roll are the same as those for makizushi, with the addition of a sheet of cling film, which is necessary to achieve the inside out effect. INGREDIENTS:  15-20g sushi rice (a ball about the size of a ping-pong ball) per piece Some wasabiTOPPPINGS: The most common topping for gunkanmaki is ikura (salmon roe) although many others may be used. These include kazunoko (salted herring roe), uni (sea urchin) and tobiko. If using kazunoko, it should be soaked in water for at least two hours in order to reduce its saltiness.  Gunkanmaki can be decorated with some thin slices of cucumber, arranged in a fan shape. To make, simply cut a few long, flat, wedge-shaped slices of cucumber, and arrange in a fan shape at one end of the sushiHow to Make
1. Wet your right hand thoroughly with tezu (vinegared water).
 2. Lay a strip of nori across your left hand.
 3. Pick up the required amount of sushi rice with your right hand, and shape it gently in your hand to form a slightly elongated ball of rice.
 4. Place the rice ball lengthwise in the middle of the nori strip so that the edge of the rice ball is level with one edge of the nori, with a spare strip of nori at the other side.
 5. Roll the nori strip around the rice, and use a grain or two grains of rice to secure the overlapping nori together. The roll should now have a flat bottom, and a ‘deck’ surrounded by nori to hold the topping.
6. Using your thumb, press lightly on the ‘deck’ to make a slight hollow.  7. Place the gunkanmaki on a flat surface, and scoop about a teaspoonful of the topping onto the ‘deck’.
Serve, possibly garnished with a small dab of wasabi, or some fan shaped slices of cucumber. |
HAKUBA - SPECIAL OFFER
HAKUBA
Enjoy a complimentary bottle of wine when you dine at the Contemporary and chic Japanese restaurant Hakuba.
2008/07/16
Feng Sushi School
Feng Sushi
Feng Sushi are now taking reservations for the last course of the season at the perennially popular Feng Sushi School. These day-long courses provide an ideal chance to gain sushi skills from professionals which can be retained forever.
2008/06/03
YO! Sushi School
YO! Sushi
Catering for 10-20 people and taught by our experienced and friendly chef, the
course includes rice cooking and fish cutting demonstrations along with
hands-on experience in making sushi. YO! Sushi School transforms a sushi
novice to sushi master in just 3 hours!
2008/04/28
