A combination of crab meat and flying fish roe, wrapped in nori.
You will need (for one person):
— 1.5–2 oz/45—60 g prepared sushi rice
— 1.5 oz/40—45 g cooked crab meat
— 1 tsp tobiko (flying fish roe)
— 3 strips of nori (each strip 1/6 of a sheet)
Take a cutting board, a sharp knife and a bowl of clean water.
Finely chop the crab meat.
Mix it with tobiko.
Take a small clump of rice and shape it into a cylinder. The nori strip should be about half an inch wider and more than twice as long as the rice cylinder. Wash your hand in the bowl after handling the rice.
Wrap the nori around the rice cylinder, leaving about half an inch nori strip above the rice.
Attach the end of the nori strip to the maki with water or with rice grains. Cut off the remaining part of the strip.
Press on the rice with your thumb to compact it and shape the maki — traditional gunkan-maki has the shape of a boat.
Fill the gunkan-maki with crab meat and tobiko mixture.
Make three such pieces for one person.
Serve with soy sauce, wasabi and pickled ginger.