Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Seafood
Sushi Rice
Seasoning
Garnish
Method
Prepare the 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
Cook the rinsed sushi rice using a rice cooker with 1 cup of water, or follow the package instructions for stovetop cooking.
- 3
Season the Rice
Once the rice is cooked, transfer it to a large bowl. Mix the rice vinegar, sugar, and salt in a small bowl until dissolved, then gently fold it into the rice. Let it cool to room temperature.
Prepare the Otoro
- 4
Slice the Otoro
Using a sharp knife, slice the otoro into thin pieces, about 1/4 inch thick, taking care to preserve the marbling.
Assemble the Gunkan
- 5
Form the Rice Base
Wet your hands with water to prevent sticking. Take a small amount of sushi rice (about a tablespoon) and mold it into an oval shape to create the rice base.
- 6
Add the Otoro
Place a slice of otoro on top of the rice base, allowing it to drape over the sides slightly.
- 7
Add Wasabi
Add a small dab of wasabi on top of the otoro for flavor.
- 8
Garnish
Sprinkle finely chopped chives or scallions over the top for garnish.
Serve
- 9
Plate the Gunkan
Arrange the gunkan on a serving plate. Serve with soy sauce and pickled ginger on the side.
