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.
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.