Salmon Roe Gunkan Maki
A simple and elegant sushi roll featuring briny salmon roe nestled on seasoned rice and wrapped in a crisp nori sheet. Perfect for a special appetizer or a fun weekend project.
- Total time
- 35 min
- Servings
- 2
- Calories
- 350
- Protein
- 15g
Ingredients
- 1 cup sushi rice
- 1.25 cups water
- 2 tbsp rice vinegar
- 1 tsp sugar
- ½ tsp salt
- 2 sheets nori sheets
- 4 oz salmon roe
- 2 tbsp green onions
Instructions
- 1
Rinse the 1 cup sushi rice in cold water until the water runs clear, then drain. Combine with 1.25 cups water in a small pot and bring to a boil.
- 2
Cover the pot, reduce heat to low, and simmer until the water is absorbed and the rice is tender, about 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
- 3
In a small bowl, mix the 2 tbsp rice vinegar, 1 tsp sugar, and 0.5 tsp salt until dissolved. Fold this mixture into the warm rice with a spatula, then let the rice cool to room temperature.
- 4
Cut the 2 nori sheets into strips about 1.5 inches wide and 4 inches long. With wet hands, shape the rice into small oval mounds, about 2 tbsp each.
- 5
Wrap one nori strip around each rice mound, overlapping the ends slightly to form a collar. Press gently to seal.
- 6
Top each gunkan with a generous spoonful of the 4 oz salmon roe, letting it mound slightly above the nori. Garnish with the 2 tbsp chopped green onions.
- 7
Serve immediately, with soy sauce for dipping if desired.
Tools you’ll need
- small pot with lid
- mixing bowl
- spatula
- knife
- cutting board
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