White fish gunkanmaki
White fish is finished in a simple gunkan-wrapped shape. You can eat it with soy sauce as is, but the homemade ponzu jelly gives it a higher-class taste.
How to make it
1
Make ponzu jelly. Put all the ingredients in a pot, mix well, then heat over a heat to melt the agar. When the thickened product comes out, remove from the heat, pour it into a tub, cool and harden.
2
Each vinegared rice is packed into 20g and then put the crust. Roll long, sliced seaweed into a warship, and place white fish on top.
3
Pour it with the ponzu jelly from [1] and scatter the chopped seaweed and finish. Serve with sweet and sour ginger if you like.
Ingredients for 2 people
-
- Vinegared rice
- About 80g
-
- Grilled seaweed
- Appropriate amount
-
- White fish
- Appropriate amount
-
- Used with chopped
- A little
-
[Ponzu jelly]
- Ponzu
- 100c
-
- Kelp broth
- 100c
-
- Agar
- 2 tbsp
-
- sweet and sour ginger (gari) toppings
- A little
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