Special Shrimp Gunkanmaki - Battleship Sushi Roll

Lille's Note:

A battleship shaped version of nigiri sushi has a ribbon of nori seaweed wrapped vertically around the rice and toppings. Inspired by Sushi: Easy Recipes for Making Sushi at Home by Emi Kazuko, Fiona Smith and Elsa Petersen-Schepelern and a special scallop sushi I had in a Calgary restaurant, long since closed. "Special" usually refers to the use of mayonnaise in the filling.

• Total Time: 25 mins
• Prep Time: 25 mins
• Cook Time: 0 mins

Ingredients:

Yield: 12 pieces

• 125 g shrimp (cooked, salad style)
• 2 tablespoons kiwi fruits , diced
• 2 -3 tablespoons mayonnaise (preferably Japanese)
• ¼ teaspoon fresh ginger , grated
• 1 ½ sheets nori , seaweed
• 2 cups cooked rice , seasoned with sushi vinegar seasoning (see #315511 Easy Sushi Rice)
• ¼ cup rice vinegar

Directions:

1. Mix the salad shrimp, kiwi fruit, mayonnaise and ginger in a small bowl and set aside.
2. Cut each sheet of nori into 1" wide ribbons, for a total of 12 ribbons.
3. Mix 1 cup of water with the rice vinegar in a small bowl and set aside to use as hand vinegar, to rinse your hands and keep the rice from sticking to them.
4. Dip your hands in the hand vinegar and take 1-2 tablespoons of the cooked rice in one hand. Mold it into a rectangular mound and 2 x 3/4 x 1 1/4" high. Wrap a nori ribbon around it, overlapping about 3/4" at the end. Glue it together with a grain of vinegared rice. Put a heaping teaspoon of the shrimp salad mixture on top. Repeat to make 12 pieces.
5. Serve with pickled ginger, soy sauce and wasabi.

Reviews

[GingerlyJ]

This is the first Non-vegetarian Sushi I have ever liked! it's not too fishy and has just the right amount of sweetness. I served with Wasabi peas which really took it to another level