Salmon Gunkan Maki Sushi Delight
How to Make Salmon Gunkan Maki Sushi at Home
Craving a unique twist on your favorite salmon sushi? Today, we’re making ‘Salmon Gunkan Maki Sushi’ by filling seasoned fried tofu pouches with delicious salmon! Using square tofu pockets offers a delightful texture and flavor. We’ll finely chop the salmon and place it on sushi rice, then top it with thinly sliced onions or fresh sprouts to balance the richness of the salmon. A dollop of tuna mayo sauce complements the salmon beautifully, adding an extra layer of creamy flavor. The great thing about making sushi at home is that you don’t need to turn on the stove, making it perfect for any season! Plus, it’s incredibly cost-effective. Instead of calculating per plate at a conveyor belt sushi restaurant, you can enjoy generous portions of salmon sushi with just one pack of salmon. Once you have your seasoned sushi rice, you can customize your Gunkan maki with ingredients like wasabi, avocado, aged kimchi, grilled meats, or egg, depending on what you have on hand.
Core Ingredients- 3 cups cooked sushi rice
- 1 sheet kombu (about 5x5cm)
- 1 package square fried tofu pouches (about 8-10)
- 250g fresh salmon fillet
- 1 can tuna (100g), drained
- 1/4 medium onion
- 1/4 avocado (optional)
- A handful of radish sprouts
- 2 tablespoons mayonnaise
- 1 tablespoon wasabi paste (or to taste)
- 1 tablespoon soy sauce (for dipping)
- 1 Korean chili pepper (optional, for heat)
- Pinch of black pepper
- 1 egg (for scrambled eggs, optional)
Sushi Vinegar (Sushi-zu)- 3 teaspoons rice vinegar
- 2 teaspoons sugar
- 1 teaspoon salt
- 3 teaspoons rice vinegar
- 2 teaspoons sugar
- 1 teaspoon salt
Cooking Instructions
Step 1
The foundation of great sushi is perfectly cooked rice! Add a sheet of kombu to your rice cooker when cooking the rice; it enhances the flavor and texture beautifully. Aim for slightly firm, fluffy rice.
Step 2
Prepare the onion: finely mince half of the onion, and thinly slice the other half into long, delicate slivers, like paper. These slivers will add a refreshing crunch and cut through the richness of the salmon.
Step 3
Rinse the radish sprouts and pat them dry. Finely mince the Korean chili pepper, removing the seeds if you prefer less heat. This adds a touch of spice and freshness.
Step 4
Drain the canned tuna thoroughly. While the oil in tuna cans is often vegetable-based and healthy, excessive oil can make the sushi mixture soggy, so be sure to drain it well.
Step 5
In a bowl, combine the drained tuna, minced chili pepper, mayonnaise, and a pinch of black pepper. Mix gently until well combined. This mixture forms the creamy, savory filling for your Gunkan maki.
Step 6
Prepare the salmon: finely chop about one-third of the salmon fillet. Cut the remaining two-thirds into long, sushi-friendly strips for topping. You can either mix the chopped salmon with the tuna filling or use it as an additional layer.
Step 7
Gently squeeze the excess liquid from the fried tofu pouches. Be careful not to press too hard, as they can break apart. You want them pliable but not waterlogged.
Step 8
Prepare the sushi rice: while the rice is still warm, pour the prepared sushi vinegar (rice vinegar, sugar, salt) over it. Using a rice paddle or spatula, gently fold and mix the vinegar into the rice, cutting through the grains rather than mashing them. To prevent sticking, lightly wet your hands with cold water before forming the rice. Fill each tofu pouch with a portion of the seasoned rice, pressing it gently. Then, spread a thin layer of wasabi paste on top of the rice inside the pouch.
Step 9
Spoon the finely chopped salmon into the tofu pockets. For a splash of color and an extra layer of flavor, you can add some thinly scrambled egg on top of the chopped salmon.
Step 10
Now for the finishing touches: top the Gunkan maki with a small amount of minced onion or a thin slice of creamy avocado. Finally, garnish with a nest of fresh radish sprouts for a beautiful presentation and a fresh, crisp bite.
Step 11
Let’s make some traditional salmon sushi too! Form the sushi rice into small oval shapes, spread a bit of wasabi on top, then layer with the long strips of salmon. Add a spoonful of the tuna mayo mixture, followed by the thinly sliced onions and radish sprouts. A slice of avocado is also a wonderful addition. Serve with soy sauce mixed with a little extra wasabi for dipping.
