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Ingredients
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Seafood
Condiments
Herbs
Rice
Method
Preparation of Sushi Rice
- 1
Rinse the Sushi Rice
In a fine-mesh sieve, rinse the sushi rice under cold running water until the water runs clear, to remove excess starch.
- 2
Cook the Sushi Rice
Combine the rinsed sushi rice with 200 ml of water in a rice cooker. Cook according to the manufacturer's instructions or bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the water is absorbed.
- 3
Season the Sushi Rice
Once cooked, transfer the rice to a large bowl. Mix rice vinegar, sugar, and salt in a small bowl until dissolved, then gently fold it into the warm rice. Allow the rice to cool to room temperature.
Preparing the Scallop Mixture
- 4
- 5
Mix with Gochoojang
In a mixing bowl, combine the scallops with gochoojang. Stir until the scallops are evenly coated with the chili paste. Adjust the amount of gochoojang to taste.
Assembly
- 6
Form Gunkan Sushi
Wet your hands with water to prevent sticking. Take a small portion (about 30 grams) of sushi rice and shape it into an oval mound. Make a slight indentation in the center.
- 7
Top with Scallop Mixture
Place a spoonful of the scallop and gochoojang mixture on top of the rice mound, allowing it to overflow slightly.
- 8
Wrap with Ohba Leaf
Gently wrap an ohba leaf around the base of the rice mound and scallop mixture, securing it in place. Repeat the process for the remaining ingredients.