Uni gunkan maki is a traditional type of sushi that comes in the elongated shape of a ship (gunkan). This version of gunkan is made with uni or sea urchin gonads as a topping for nori-wrapped sushi rice. The flavors are sweet, rich, and creamy, with notes of the sea.
The texture is delicate and melting in the mouth. The dish can be found at most sushi restaurants in Japan, and it's often accompanied by soy sauce, wasabi, and sushi ginger on the side.
MAIN INGREDIENTS
Ikura sushi is a common name for a type of gunkanmaki topped with ikura—plump orbs of salmon roe. Ikura is usually marinated in soy sauce, and the sushi is assembled by wrapping nori seaweed around a ball of sushi rice. The combination is then topped with a spoonful of roe.
This sushi type is a relatively recent invention that became popular after salmon was introduced as a sushi ingredient. Occasionally, ikura sushi will come topped with a cucumber slice.
Negitoro gunkan maki is a traditional type of sushi that comes in the elongated shape of a ship (gunkan). This version of gunkan is made with negitoro or finely chopped raw fatty tuna with sliced green onions. The negitoro is used as a topping for nori-wrapped sushi rice.
The flavors are best described as sweet and slightly sour. The dish can be found at most sushi restaurants in the country, and it's often accompanied by soy sauce, wasabi, and sushi ginger on the side.
Tobiko gunkan maki is a traditional type of sushi that comes in the oval shape of a ship (gunkan). This version of gunkan is made with tobiko or flying fish roe as a topping for nori-wrapped sushi rice. Tobiko is larger than capelin roe (masago), but it's smaller than salmon roe (ikura).
The dish can be found at most sushi restaurants in Japan and the flavors are best described as sweet, sour, and salty. Tobiko gunkan is often accompanied by soy sauce, wasabi, and sushi ginger on the side.
Wakame gunkan maki is a traditional type of sushi that comes in the elongated shape of a ship (gunkan). This version of gunkan is made with wakame, the edible brown seaweed with numerous health benefits. The seaweed is used as a topping for nori-wrapped sushi rice.
The flavors are best described as neutral, refreshing, slightly sweet, and briny. When rehydrated, its dark green color turns into a bright and vibrant green. The dish can be found at most sushi restaurants in the country, and it's often accompanied by soy sauce, wasabi, and sushi ginger on the side.
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