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Sushi Gunkans

Sushi gunkan

Sushi gunkan with chicken and a sweet-and-spicy sauce! Gunkan is a hand-shaped style of sushi. You don't use a makisu (the bamboo mat used for rolls). The gunkan are wrapped in a strip of nori, with the filling sitting on top. The filling can be all sorts of things: chuka salad, seaweed, roe, fish...

Pirko Rita

Recipe author

Composition / ingredients

Servings:

Rice (short-grain)

250

Nori (2 sheets)

Chicken fillet

200

Rice vinegar

Mayonnaise

Sweet chili sauce (sweet chili sauce)

1.5

Vegetable oil

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 11 g

Fats 20 % 11 g

Carbohydrates 61 % 34 g

278 kcal

GI: 0 / 100 / 0

Cooking method

Step 1:

Rinse the rice thoroughly to wash out its starch. Then put it in a pot and pour in water. No matter how many servings you're making, remember to cook the rice in a 1:2 ratio. Bring the water to a boil, add a little salt, then cook the rice over low heat, covered, for 20–25 minutes. After that, take the pot off the heat and leave the lid on for another 10 minutes — the rice will come to the right consistency during this time.
Step 2:

When the rice is fully cooked, stir in the rice vinegar; and since sushi is formed with cooled rice, let it come down to room temperature. While the rice cooks, you can make the chicken in sauce. Mix the mayonnaise with sweet chili sauce (I use homemade, but you can buy it). Taste the sauce and add more sweet chili sauce if needed, since they vary in heat.
Step 3:

Finely chop the chicken fillet and fry it for 3 minutes in a skillet with a little vegetable oil. Add it to the sauce you made earlier and mix everything well.
Step 4:

Now cut the nori into strips. Each strip is about 1.2 inches (3 cm) wide. For 2 servings you'll need 10 such strips.
Step 5:

Now wet your hands (so the rice doesn't stick to them) and take a portion of rice (25 g). Shape it by hand into something like a little block and set it in the center of a nori strip. Note that the rice shouldn't cover the entire width of the strip — leave some room for the filling. Set 1–2 grains of rice on one end of the nori.
Step 6:

Now wrap the nori around the rice and use those grains of rice to seal the ends of the nori together. With your hands, neaten up the gunkan and give them a proper shape. The base of the gunkan is ready. Form all the gunkan this way.
Step 7:

Spoon the filling into each gunkan. Line a baking sheet with foil and arrange the gunkan on it.
Step 8:

Put the gunkan in the oven on the broil (grill) setting and cook for about 4 minutes.
Step 9:

The result is gunkan with a beautifully baked top. When serving, don't forget the soy sauce, wasabi, and ginger.