‘Gunkan’ Maki Sushi

Cook Sushi Rice. Sushi rice should be cool or room temperature. *Find my 'Sushi Rice' recipe at https://cookpad.com/uk/recipes/1467168-sushi-rice

Prepare toppings.
*Today I made four different toppings, ‘Smoked Salmon & Avocado’, ‘Teriyaki Chicken’, ‘Nattō & Cucumber with Spring Onion’ and ‘Canned Tuna & Mayonnaise with Spring Onion’

Cut a sheet Sushi Nori into 6 strips. Nori sheet is usually 20cm long. When you cut it into 6 strips, each strip would be 3.3cm in width. Cut each strip to make 15-16cm long. Offcuts can be used for topping or other dishes.

Make small oblong Sushi Rice balls. Usually about 20g of rice is formed into a ball, and that’s quite small. Flatten or hollow the top.
*Note: You may wish to purchase Sushi Moulds, but ice cube tray could be an alternative tool to make many balls quickly.

Wrap each ball with a Nori strip with the smooth side out, place toppings on top.