Asian Cuisine
Sushi Gunkan Maki & Temaki Cone, Trendy Duo Sushi
Prep
40 min
Cook
20 min
Servings
4
Level
Medium
Gunkan maki and temaki cone are two types of sushi that haven't been tried much at home, even though they're actually much simpler to make than nigiri or regular maki rolls. Gunkan is shaped like a mini "battleship" with melty toppings like mentaiko or spicy minced salmon, while temaki is a cone-shaped handroll sushi that you can roll yourself to taste, making it perfect for get-togethers. Both offer a savory flavor, a hint of sweet-and-sour from the sushi rice, and a crispy texture from the nori that contrasts beautifully with the soft filling.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 400 grams Japanese rice (sushi rice)
- 440 ml Water for cooking the rice
- 4 tbsp Rice vinegar
- 2 tbsp Granulated sugar
- 1 tsp Salt
- 6 sheets Dried nori sheets
- 150 grams Fresh salmon (skinless, cut into small cubes)
- 4 tbsp Japanese mayonnaise (Kewpie)
- 1 tbsp Chili sauce or hot sauce
- 2 tbsp Flying fish roe (tobiko) or other halal fish roe, optional
- 1 whole Ripe avocado, thinly sliced
- 1 whole Japanese cucumber, cut into matchsticks
- 100 grams Halal kamaboko crab meat (crab stick), roughly chopped
- 1 tbsp Toasted white sesame seeds
- to taste Soy sauce (shoyu) for dipping
- to taste Wasabi
- to taste Pickled ginger (gari)
- a few leaves Perilla leaves or lettuce, optional
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👩🍳 Instructions
- 1 Rinse the Japanese rice until the rinse water runs fairly clear, then cook it in a rice cooker using 440 ml of water. Once cooked, let it sit covered for 10 minutes.
- 2 In a small bowl, mix the rice vinegar, sugar, and salt, stirring until dissolved. Transfer the hot rice to a wide container (a wooden tub if you have one), and drizzle the vinegar mixture over it little by little while fanning and gently folding with a cutting motion so the rice becomes glossy without turning mushy. Cover with a damp cloth and set aside until it reaches lukewarm temperature.
- 3 For the gunkan filling: mix the minced salmon with 2 tbsp of mayonnaise and the chili sauce, stirring well to make spicy salmon. Set aside the tobiko as an extra topping if using.
- 4 Make the gunkan maki: take about 25-30 grams of sushi rice and shape it into a firm oval using wet hands. Cut a strip of nori about 3 cm wide, wrap it around the rice to form a boat shape with the nori edge standing higher than the rice, and seal the ends of the nori with a bit of pressed rice.
- 5 Fill the top of each gunkan with the spicy salmon mixture, then add a bit of tobiko and a sprinkle of sesame seeds on top. Repeat until the rice and nori are used up.
- 6 For the temaki cone: cut a whole nori sheet into two triangular or rectangular pieces. Take about 40-50 grams of sushi rice and spread it thinly over the center-left portion of the nori.
- 7 Arrange the filling over the rice: chopped crab stick, sliced avocado, cucumber matchsticks, a bit of mayonnaise, and perilla leaves if desired. Roll the nori from the left side into a tight cone shape, sealing the end with a bit of rice so it doesn't come apart.
- 8 Arrange the gunkan maki and temaki cones on a serving plate. Serve immediately with soy sauce, wasabi, and pickled ginger on the side before the nori loses its crispness.
💡 Tips
• Make sure the sushi rice has cooled to lukewarm (room temperature) before shaping it, since rice that's too hot will make the nori wilt and become hard to work with.
• Wet your hands with diluted vinegar water (water plus a little rice vinegar) when shaping the rice so it doesn't stick to your hands.
• The gunkan topping can be swapped to taste, such as spicy tuna, halal fish roe, or sautéed enoki mushrooms for a vegetarian version.
• Temaki cones taste best eaten right after rolling while the nori is still crisp, so prep all the ingredients first and roll them just before serving.
📊 Nutrition Facts / serving
310 kkal
Calories (kcal)
12 gramg
Protein
10 gramg
Fat
42 gramg
Carbs
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