Homemade Salmon Gunkan

Name: Homemade Salmon Gunkan
Prep time: 40 min
Cook time: 12 min
Total time: 52 min
Yield: 12 Portionen
Ingredients: Sushi rice; Salmon; Nori seaweed; Sriracha mayo sauce

Appetizers

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Cook Time

52 min

Servings

Difficulty

Hard

Prep Time

40 Min

This Thermomix® recipe for Homemade Salmon Gunkan is ready in 52 min and yields 12 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

I love preparing these salmon gunkan! They are an explosion of flavors and perfect for a special dinner or a delicious appetizer. The preparation requires a bit of patience, but the result is truly rewarding. Fresh salmon, cut into cubes, goes perfectly with sushi rice and crispy nori seaweed. A touch of sriracha mayo sauce adds a spicy note that enhances the flavor of the fish. Ideal to serve with soy sauce, these gunkan are a real journey into taste. The recipe is a bit elaborate, but with the Thermomix® it becomes easier and faster. Perfect for impressing your guests!

Ingredients (4 ingredients)

Sushi rice
Salmon
Nori seaweed
Sriracha mayo sauce

Preparation (10 steps)

Salmon preparation

Make sure the salmon fillet is free of skin and bones. If necessary, ask your trusted fishmonger to prepare it. Check carefully and remove any remaining bones.

Cutting the salmon into cubes

Cut the salmon into strips and then into small cubes, as for a tartare. Use the smaller pieces for the gunkan and the central part for sashimi or other preparations.

Preparation of the nori seaweed

Cut the nori seaweed into strips. You can get about 5 strips from one seaweed, enough for 5 gunkan. Set aside the seaweed strips.

Preparation of the sushi rice

Thermomix® Setting

12 min/212°F/Speed 1 100

Pour the sushi rice into the bowl. Add water to cover the rice. Cook the rice for 12 Min./100°C/Stufe 1. Check the cooking and, if necessary, extend it by a few minutes.

720

Cooling the rice

Transfer the cooked rice to a bowl and let it cool slightly. You can use a fan to speed up the process.

Formation of the rice meatballs

Prepare a bowl with cold water, possibly acidified with a few drops of rice vinegar. Wet your hands in the water and take small quantities of rice to form oval meatballs. Place them directly on the serving tray.

Assembly of the gunkan

Take a strip of seaweed and wrap the rice meatball without moving it from the plate. Lightly moisten the final part of the seaweed to seal it on itself.