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Gunkan Maki Sushi with Prawn & Cucumber
Method and ingredients for Gunkan-Maki sushi with shrimps, cucumber and curd cheese.
Naturally Brewed Soy Sauce
Main courses
Seafood
Sushi videos
Japanese
Sushi
Preparation time < 20 mins

Total time
15 mins
Preparation time:
15 mins
Nutrition facts (per portion):
226 kJ / 54 kcal
Fat:
1,3 g
Protein:
3,6 g
Carbohydrates:
6,8 g
Ingredients for 4 portion(s)
- 2 tbsp diced cucumber
- 2 tbsp chopped cooked prawns
- 1 tbsp herb cream cheese
- 1 nori sheet
- 80 g cooked sushi rice*
To serve:
Cucumber, prawns, Kikkoman naturally brewed soy sauce
Preparation
- Mix cucumber cubes, prawn pieces and cream cheese in a bowl.
- Cut 1 nori sheet: cut a strip of 3 cm on one side against the lines and put aside
- Cut 4 nori strips using the given lines and set aside ready (approx. 3 cm x 15 cm 4 sheets).
- Form 4 x 20 g sushi rice into oval balls with wet fingers.
- Place a nori strip around each ball, "glue" it with a few grains of sticky rice and press it well.
- Place one portion of the prepared cucumber and prawn mixture on each rice ball.
- 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
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.
Used products in this recipe
Total time
15 mins
Preparation time:
15 mins
Nutrition facts (per portion):
226 kJ / 54 kcal
Fat:
1,3 g
Protein:
3,6 g
Carbohydrates:
6,8 g
Ingredients for 4 portion(s)
- 2 tbsp diced cucumber
- 2 tbsp chopped cooked prawns
- 1 tbsp herb cream cheese
- 1 nori sheet
- 80 g cooked sushi rice*
To serve:
Cucumber, prawns, Kikkoman naturally brewed soy sauce