Gunkan Maki Sushi with Prawn & Cucumber

Preparation

1. Mix cucumber cubes, prawn pieces and cream cheese in a bowl.
2. Cut 1 nori sheet: cut a strip of 3 cm on one side against the lines and put aside
3. Cut 4 nori strips using the given lines and set aside ready (approx. 3 cm x 15 cm 4 sheets).
4. Form 4 x 20 g sushi rice into oval balls with wet fingers.
5. Place a nori strip around each ball, "glue" it with a few grains of sticky rice and press it well.
6. Place one portion of the prepared cucumber and prawn mixture on each rice ball.
7. Arrange gunkan with cucumber and prawns to garnish and serve with Kikkoman soy sauce.

*Sushi rice (approx. 1 kg cooked sushi rice)

• 450 g (540 ml) Japanese rice 
• 450 ml water 

Cook rice first then season with 

• 100 ml Kikkoman seasoning for sushi rice

or alternatively: 

• 70 ml rice vinegar 
• 30 g sugar 
• 15 g salt 

Tip: When cooking rice, use the ratio of rice: water = 1 : 1. Less water is used when preparing sushi rice than when preparing conventional rice.