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Ingredients
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Sushi Rice
Toppings
Method
Preparing Sushi Rice
- 1
Rinse the Rice
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
- 2
Cook the Rice
In a rice cooker, combine the rinsed sushi rice and water. Cook according to the rice cooker instructions.
- 3
Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow it to cool to room temperature.
Preparing Toppings
- 4
Prepare the Scallops
Thinly slice the Hokkaido scallops into bite-sized pieces. Set aside.
- 5
- 6
Prepare the Nori
Cut nori sheets into 2-inch wide strips. These will be used to wrap the gunkan.
Assembling Muki-Hotate Gunkan
- 7
Form the Sushi Base
Wet your hands to prevent sticking, and take a small amount of sushi rice (about 1.5 tablespoons). Shape it into an oval mound.
- 8
Wrap with Nori
Wrap a strip of nori around the rice mound, leaving the top exposed to hold the toppings.
- 9
- 10
Garnish and Serve
Drizzle with soy sauce, add a small amount of wasabi, and sprinkle sesame seeds. Garnish with chopped chives or green onions. Serve immediately.
