Squid and Ikura Gunkan イカとイクラ軍艦

How to make Squid and Ikura Gunkan Recipe - The texture of squid is quite a bit tougher than that of most types of fish, so make sure you cut it into thin strips. Also, make sure you chew the squid thor oughly when you eat it, as chewing releases the flavors.

MAKES 1 SERVING

Ingredients
2⁄3 ounce (20 grams) squid
½ teaspoon tobiko (flying fish roe)
2 tablespoons sushi rice
1 nori strip, 1 x 6 inches
Fresh mint leaves, for garnish
½ teaspoon orange ikura (salmon roe), for garnish
Wasabi paste, for serving
Gari (pickled ginger), for serving
Soy sauce, for serving

Method:

1. Slice the squid into several thin strips (Fig. a).

2. In a small bowl, combine the squid with the tobiko and mix well (Fig. b).

3. Hold the rice in your hand and gently squeeze it into a rectangular shape with rounded corners (Fig. c).

4. Press one thin end of the nori onto the side of the rice and wrap it around the rice, keeping the bottom of the rice and the nori aligned. Gently press the nori around the rice so that the bottom of the nori and the rice are aligned. The top of the nori should extend above the rice this will hold the loose toppings.

5. Finely chop the mint (Fig. d).

6. Using a teaspoon, scoop the squid mixture on top of the rice. Top with the chopped mint and ikura. Serve with wasabi, gari and soy sauce.

Squid and Ikura Gunkan イカとイクラ軍艦