Salmon gunkan recipes

### 🍣 Components for All Gunkan

* **Sushi Rice:** 1 cup cooked, seasoned with rice vinegar, sugar, and salt.

* **Nori Seaweed:** 1 sheet, cut into 6–8 long strips (about 1 to 1.5 inches wide).

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### 1. Classic Salmon Roe Gunkan (Ikura)

This is the most traditional version, featuring salty, popping salmon eggs.

#### Filling

* 3-4 tbsp Salmon Roe (Ikura)

* **Optional:** 1 thin slice of cucumber, cut into a fan shape for garnish.

#### Assembly

1. **Shape Rice:** With wet hands, gently shape about 1 tablespoon of sushi rice into a small, vertical oval mound.

2. **Wrap Nori:** Wrap a strip of nori around the rice oval, making sure it extends about 1/2 inch above the top of the rice to create the "boat." Use a single grain of rice as "glue" to stick the nori ends together.

3. **Fill:** Carefully spoon the ikura into the nori boat. Do not overfill or the roe will spill.

4. **Garnish:** Insert the cucumber fan on the side if using.

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### 2. Spicy Salmon Tartare Gunkan

A creamy, savory version using diced salmon.

#### Filling

* 4 oz **Sashimi-grade Salmon**, finely diced (not ground).

* 1 tbsp Kewpie Mayo.

* 1 tsp Sriracha (or to taste).

* 1/2 tsp Sesame oil.

* 1 green onion, finely sliced.

* **Optional:** Masago (capelin roe) for extra texture.

#### Assembly

1. **Make Filling:** In a bowl, mix the diced salmon, mayonnaise, sriracha, sesame oil, and half of the green onions until well combined.

2. **Shape Rice & Wrap Nori:** Follow the same steps as above to create the rice base and nori boat.

3. **Fill:** Gently spoon the spicy salmon mixture into the nori boat.

4. **Garnish:** Top with the remaining green onions and a sprinkle of masago if using.

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### 💡 Pro-Tips for Perfect Gunkan

* **Wet Hands:** Sushi rice is incredibly sticky. Keep a small bowl of water mixed with a splash of vinegar nearby to dip your fingers in while shaping.

* **Don't Over-compress:** The rice should hold its shape but still be light and fluffy, not a dense block.

* **Nori Crispness:** Gunkan should be eaten immediately after assembly, as the moisture from the rice and filling will quickly make the nori soggy.