Raw salmon with hot sauce, wrapped in nori.
You will need (for one person):
— 1.5–2 oz/45—60 g prepared sushi rice
— 1.5–2 oz/45—60 g raw salmon
— 1 tsp spicy sauce
— 3 strips of nori (each strip 1/6 of a sheet)
For spicy sauce (3 tsp):
— 1.5 tsp mayonnaise
— 0.5 tsp hot chili paste (or powder)
— 2/3 tsp red tobiko (flying fish roe)
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.
Put the chili pepper paste, mayonnaise and tobiko in one cup. Be careful, the chili pepper paste is very hot!
Stir the ingredients to make a smooth sauce.
Mix the salmon with 1 tsp. spicy sauce.
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 salmon, mixed with spicy sauce.
Make three such pieces for one person.
Serve with soy sauce, wasabi and pickled ginger.