Gunkan Sushi with Snow Crab and Shrimp Roe

Ingredients

• 300 g sushi rice
• 1.25 cup water (For cooking the rice)
• 3 tbsp rice vinegar
• 1 tsp sugar
• 1 tsp salt
• 5 nori seaweed (Cut into strips)
• 250 g snow crab (Shred into strands)
• 30 g cheese
• hot sauce (A drop)
• 1 tsp soy sauce
• 3 tbsp shrimp roe
• unagi sauce (For drizzling at the end, optional)
• sesame seeds (For sprinkling at the end, optional)
• oil (Optional, for greasing the foil)

Steps

1. 1

   Rinse the rice well 2–3 times, until the water runs clear.

2. 2

   Transfer the rice to a saucepan, add 1.25 cups of water, and cook for approximately 10 minutes, until the water has evaporated.

3. 3

   Mix the rice vinegar with the salt and sugar.

4. 4

   Pour the dressing over the cooked rice, mix, and let the rice cool completely.

5. 5

   Cut the nori sheets into strips.

6. 6

   Shape the cooled rice into ovals weighing approximately 20 g each.

7. 7

   Wrap each rice oval with a strip of nori. Moisten the edge of the nori with water, secure it, and adjust the rice to form a cylinder.

8. 8

   Arrange the rice bases on a baking sheet lined with foil. If desired, grease the foil with oil to prevent the rice from sticking.

9. 9

   Shred the snow crab into strands and transfer it to a bowl.

10. 10

    Add the cheese, a drop of hot sauce, the soy sauce, and the shrimp roe to the crab. Mix well.

11. 11

    Shape the prepared crab mixture into caps and place them on the rice bases.

12. 12

    Bake the gunkan in an oven at 180°C for 7–10 minutes.

13. 13

    At the end, drizzle the gunkan with unagi sauce and sprinkle with sesame seeds, if desired.

Notes

The source does not specify the exact amounts of hot sauce, oil for the foil, unagi sauce, or sesame seeds—their use is optional and can be adjusted to taste. The total yield is estimated based on rice portions of approximately 20 g each.

Nutrition per serving

• appetizer
• sushi
• Japanese cuisine
• baked
• seafood
• fish
• for a festive table