White fish gunkanmaki
This simple gunkanmaki roll features whitebait. You can eat it as is with soy sauce, but adding our homemade ponzu jelly takes the flavor up a notch
How to make it
1
Make the ponzu jelly. Put all the ingredients in a pot, mix well, and heat until the agar dissolves. Once it thickens, remove from the heat and pour into a tray to cool and harden
2
Roll the sushi rice into 20g balls and form sushi rice balls. Wrap the rice in thin strips of nori seaweed to form a gunkan shape, and top with the whitebait
3
Pour the ponzu jelly from [1] over the dish and sprinkle with chopped chives to finish. Garnish with sweet and sour ginger, if desired
Ingredients for 2 people
-
- Vinegared rice
- About 80g
-
- Grilled seaweed
- Appropriate amount
-
- White fish
- Appropriate amount
-
- Use chopped
- A little
-
[Ponzu jelly]
- Ponzu
- 100c
-
- Kelp broth
- 100c
-
- Agar
- 2 tbsp
-
- Sweet and sour ginger (gari) for topping
- A little
[PR]
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