Easy Gunkan Sushi

6 gunkan on a marble serving board: 1 tobiko gunkan, 2 tuna gunkans, 2 salmon gunkans and 1 ikura gunkan.

Course: Appetizer, Main Course, Snack

Cuisine: Japanese

Prep Time: 15

Cook Time: 0

Total Time: 15

Servings: servings

Calories: 98kcal

Author: Quynh Nguyen

Gunkan sushi, also known as “battleship sushi,” is easy to make at home and fun to customize. Sushi rice is shaped into small ovals, wrapped with a strip of nori, and topped with flavorful fillings like spicy tuna, imitation crab, or fish roe. It’s great for sushi night, special occasions, or when you’re craving sushi without rolling a full maki.

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Ingredients

For the Sushi Rice

2 cups cooked sushi rice
2 tablespoons rice vinegar
1 tablespoon sugar
½ teaspoon salt

For the Sushi

2 nori sheets (cut into 1 ½ inch wide strips)
Your choice of toppings (e.g., spicy tuna, kani salad, scallops, roe, egg salad)

Instructions

Prepare the Sushi Rice: In a small bowl, mix vinegar, sugar, and salt until dissolved. Gently fold into the warm rice and let cool to room temperature.
Cut the Nori: Slice nori sheets into 1½-inch-wide strips.
Shape the Rice: Wet your hands and shape small oval mounds of rice (about 2 tablespoons per piece).
Wrap with Nori: Wrap a strip of nori around each rice mound, pressing gently so the ends stick together. Leave a little extra nori sticking up to form a “boat.” Use a grain of rice to seal the edge if needed.
Add Toppings: Spoon your choice of toppings into the nori “boat” above the rice.
Serve: Serve immediately with soy sauce, wasabi, and pickled ginger.

Notes

se sushi rice for best texture and stickiness—short or medium grain is ideal.
Wet your hands to prevent the rice from sticking while shaping.
Don’t overfill—a heaping tablespoon of topping is perfect.
Stick the nori seam with a grain of rice so it doesn’t unravel.
Use a spoon to neatly place softer toppings like crab salad or spicy mayo tuna.

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