A classic American combination of raw salmon and cream cheese.
You will need (for one person):
— 1.5–2 oz/45—60 g prepared sushi rice
— 1–1.5 oz/30—45 g raw salmon
— 3 tsp cream cheese
— 3 strips of nori (each strip 1/6 of a sheet)
Take a cutting board, a sharp knife and a bowl of clean water.
Slice the salmon fillet about 1/4″ thick. Cut slantwise against the grain of the fish. Then cut into thin strips against the grain again.
Finely chop the strips.
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 one half of gunkan-maki with cream cheese and other half — with salmon.
Make three such pieces for one person.
Serve with soy sauce, wasabi and pickled ginger.