Name: Gunkan Sushi (Battleship Sushi) Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Japanese
Ingredients: 2 cups Sushi rice (or 8.5oz/240g); 1 baby cucumber; 1 pack Natto; ½ cup Corn kernels (or 2.5oz/70g); Japanese mayonnaise (quantity to mix with corn kernels, approx 2 tbsp); 2 sheets Nori seaweed sheets

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Introduction

Gunkan sushi, also known as battleship sushi, is a fun and versatile way to enjoy sushi at home. Featuring a base of seasoned sushi rice wrapped in nori and topped with flavorful ingredients like natto and corn mayo, this dish is both delicious and visually appealing.

The image shows a white round plate holding eight pieces of sushi, arranged in two rows. Each sushi piece is wrapped in dark green seaweed. Four pieces have a creamy, beige topping with small textured beans on top, while the other four have a bright yellow sweet corn filling. Each sushi piece is garnished with two thin slices of fresh cucumber, partially inserted upright at the back of the filling. The plate sits on a white marbled surface with chopsticks and a small dish of dark soy sauce nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups sushi rice (about 8.5 oz / 240g)
1 baby cucumber
1 pack natto
½ cup corn kernels (about 2.5 oz / 70g)
2 sheets nori seaweed
Japanese mayonnaise (for mixing with corn)
Sauce sachet and mustard that comes with natto
Water or vinegar (for sealing nori)
Soy sauce, wasabi, and pickled ginger (for serving)

Instructions

Step 1: Cook the sushi rice according to your preferred method or package instructions. Once cooked, let it cool slightly.
Step 2: Shape the sushi rice into 12 small cylinders, each about 0.7 oz (20g). Set these aside.
Step 3: Slice the baby cucumber thinly and set aside for topping.
Step 4: Open the natto pack, then mix in the accompanying sauce sachet and mustard vigorously. Set aside.
Step 5: Mix the corn kernels with Japanese mayonnaise to taste and set aside.
Step 6: Cut the nori sheets into 1.25 inch (3 cm) strips along the natural lines of the seaweed; you should get about 6 strips per sheet.
Step 7: Wrap each sushi rice cylinder with a strip of nori, starting from about one-third the way up the rice ball. Wrap around, leaving a straight edge where the rice meets the nori.
Step 8: Seal the overlap of the nori strip by wetting one end with water or vinegar, or pressing one cooked rice grain where the ends meet to glue them together.
Step 9: Press down gently in the center of the rice to create a shallow well. Place two slices of cucumber on one side.
Step 10: Fill the well with your desired toppings, either natto mixture or the corn mayo, filling it to the top of the nori sheet.
Step 11: Repeat wrapping and filling with the remaining rice balls, nori strips, and toppings.
Step 12: Serve your gunkan sushi with soy sauce, wasabi, and pickled ginger on the side.

Tips & Variations

For extra flavor, try adding a small dab of spicy mayo or a sprinkle of sesame seeds on top.
If you prefer, substitute the corn mayo with other creamy toppings like avocado salad or finely chopped seafood.
Use plastic wrap to help shape the rice cylinders more easily and neatly.

Storage

Gunkan sushi is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 24 hours. To maintain the crispness of the nori, avoid storing sushi wrapped with seaweed for longer periods. Reheat the rice slightly if desired, but serve immediately after reheating to keep toppings fresh.

How to Serve

There are six sushi pieces arranged on a white plate with a subtle textured pattern, placed on a checkered cloth over a white marbled surface. Each sushi has a dark green seaweed wrap forming an outer cylindrical layer. Three sushi pieces contain light brown natto topped with a slightly creamy texture. The other three pieces are topped with bright yellow corn kernels and two to three thin, oval cucumber slices, light green with darker green skin positioned standing up vertically on each sushi. To the right side of the plate, there is a small white bowl with a brown rim filled with dark soy sauce, and nearby are dark brown chopsticks resting on a round beige chopstick holder. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice instead of sushi rice?

Sushi rice is preferred because of its sticky texture and seasoning, which helps the sushi hold its shape. Regular rice can be used in a pinch but may not hold together as well.

What if I don’t have natto or don’t like it?

You can substitute natto with other traditional gunkan toppings like fish roe, chopped crab, or even chopped vegetables mixed with mayo for a tasty alternative.