Gunkans special sushi

Gunkans are always delicious and not monotonous. After all, the dish can be varied with various fillings. A couple of gunkans can be made with salmon, a couple more with red caviar, a couple more with shrimp, etc. From this dish is always mysterious and interesting. For cooking, ordinary round-grained rice or rice for sushi is used.

Gunkans are served on the table immediately after cooking. Otherwise, under the influence of moist rice and juicy filling, the algae will quickly get wet and become not crispy. It should be noted that gunkans need to be eaten whole, since when cutting or biting, the filling may fall out.

So, let's start cooking:

- pour rice into a saucepan, fill with water according to the instructions on the package;

- boil the rice until cooked;

- add rice vinegar to the finished rice, you can add it to taste;

- let the rice cool down, after which we form small diameter buns from it;

- cut the nori into strips, wrap each bun of rice with them;

- salmon fillet and smoked eel cut into small cubes;

- put the mayonnaise in a bowl, add a little soy sauce and Srirachi sauce, mix;

- fill the salmon and eel with the resulting sauce, mix;

- we spread eel stuffing on a few gunkans, salmon stuffing on a few more, red caviar on the remaining ones. You can also use cocktail shrimp as a filling. But this is optional.

We serve the dish on the table immediately after cooking. We add soy sauce and wasabi.

Bon appetit!