Gunkan Sushi with Norwegian Prawns

Gunkan Sushi with Norwegian Prawns

Sushi comes in many forms, and gunkan is one of them. It consists of a rice ball with nori seaweed around, with optional topping. Here is a recipe with Norwegian prawns.

Difficulty Medium
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Ingredients

Number of servings

Serve with

Procedure

  • Mix sugar, salt and rice vinegar in a small pan, and gently bring to a boil while stirring. The rice marinade is ready when the sugar and salt has dissolved.

  • Cool the marinade before use.

  • Prepare the rice according to the recipe sushi rice, or follow the instructions on the package.

  • Transfer the rice into a wide dish and gently fold in some of the marinade. Make sure the rice doesn’t get too moist, so add a little at a time.

  • Set the rice to cool in room temperature. 

  • Cut prawns in smaller pieces.

  • Finely chop chili, ginger, shallot and terragon, and mix with the prawns.

  • Taste the mix with lime juice and salt.

  • Cut the nori into 8 strips approx. 3 cm wide.

  • Mix water with a little rice vinegar, and lightly moist your hands to prevent the rice from sticking.

  • Take approx. 1 tbsp of sushi rice, and use your hand to gently make an oval ball that is approx. 2 cm tall.

  • Wrap a strip of nori around the rice so it stands approx. 1 cm over the rice. Glue the ends together with a little water.

  • Top the pieces with prawn mix.

Serve the sushi with soy sauce, wasabi and pickled ginger.