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gunkan, scallop tartare with sesame, tempura and tobiko |

Gluten free, Vegetables and Fruits, Risotto, Pasta and Rice, Fish, Seafood & Shellfish

Gunka is a round or oval shape given to your rice, about 1 inch thick. The rice is then surrounded by a strip of Nori sheet, approximately 2 inches high, which leaves you room to place a filling on the rice.

Here it will be a scallop tartare, a little spicy.

Note

The right dosage of the quantities to put in the Gunkan, will be largely the success of a beautiful uniform sushi.

Ingredients

Recipe for 12 gunkan

Rice

100 Gr

Sushi rice

150 Ml

Water

15 Ml

Season rice vinegar

8 Gr

Sugar

1 Gr

Salt

Tempura

300 Ml

Flour

1 Pinch(es)

Salt

1 Pinch(es)

Freshly ground black pepper

15 Ml

Egg

1 Tsp

Lemon juice

100 Ml

Blond beer

Spicy mayo

1 Unit(s)

Egg yolk

1 Tbsp

Dijon mustard

125 Ml

Canola oil

0.50 Unit(s)

Lime juice

1 Tsp

Mirin

1 Tsp

Soy sauce

0.50 Tsp

Chili paste (sriracha)

Gunkan

180 Gr

Frozen bay scallop

3 Leaf(ves)

Nori seaweed

4 Unit(s)

Green onion

4 Tsp

White and black sesame seeds

Topping

1 Tbsp

Tobiko eggs

Preparation time: 45 min

Preparation

In a hot skillet, brown the sesame seeds to roast them.

Finely chop the green onions diagonally (whistle)
Rice

Rinse the rice 3–4 times in a row by covering it with cold water and gently stirring it for 10 seconds. Then drain the rice.

Cooking methods:

1- To cook in a pot, bring the water to a boil before adding the rice, reduce the heat (to a simmer), cover, and let cook for 20 minutes. Then turn off the heat and let it rest, covered, for 5 minutes.

2- To cook in a rice cooker, add the water and rice, and let it cook (about 40 minutes).

Using a whisk, mix together the rice vinegar, sugar, and salt.

When the rice is cooked, add the vinegar mixture and stir very gently.

Let the rice rest for 15 minutes before using it.
Tempura

Add water to the tempura to dilute the mixture (35% cream consistency). Using a spoon, pour the mixture very gently over the fryer, making circles with your arm.

Do not pour more than the surface of your fryer, repeat the process until there is no more tempura. Remove the flakes using the basket or a slotted spoon.

Set aside on a paper towel lined plate to soak up excess oil.
Mayo

Put the egg yolk and strong mustard in a bowl. Mix and let stand for 3 minutes.

Drizzle the canola oil over the edge of the bowl, whisking vigorously until very thick. Then add lime juice, mirin, soy sauce, sesame oil and sriracha to taste, according to your tolerance.
Gunkan

Cut the scallops into cubes and season with spicy mayonnaise, grilled sesame, green onion and tobiko, set aside in the cold.

Cut the nori sheets in 4 lengthwise.

Take an amount equivalent to an inch of rice and surround with a strip of seaweed. At the last minute mix the tartare with tempura and fill your Gunkan.
Topping

Garnish on top with tobiko eggs.