Traditional gunkan maki with red flying fish roe.
You will need (for one person):
— 1.5–2 oz/45—60 g prepared sushi rice
— 1.5–2 oz/45—60 g tobiko (flying fish roe)
— 3 strips of nori (each strip 1/6 of a sheet)
Take a cutting board and a bowl of clean water.
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 clump, leaving about half an inch nori strip above the rice.
Attach the end of 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 tobiko.
Make three such pieces for one person.
Serve with soy sauce, wasabi and pickled ginger.