| Start by cutting strips of nori. As always, I like to use scissors because I get a good edge with them. I don't cut right along the lines perforated on the sheet, I prefer to make them just a bit bigger than that, but you can if you want. |
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| Start out with a small handful of rice. |
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| Press the rice tightly into a small rectangle. |
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| Add your desired amount of wasabi. As an alternative, you can leave the wasabi out in this point and add it to the top along one of the edges. This looks quite nice and lets a guest know just what to expect as far as the amount of wasabi they'll be ingesting. |
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| Take a strip of nori, and start to wrap it around the rice. |
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| Once the nori is wrapped all the way around the rice, you may use a small amount of tezu to secure it to the other end. |
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| Now's the time to add your fillings to the top. In the center I'm adding a bit of spicy tuna salad. |
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| And here I'm adding masago, sea smelt roe. It's got a very crunchy texture and tastes very good. Once your filling has been added, try to eat your gunkan sushi as soon as possible. The semi-liquid ingredients often make the nori wilt a bit, and the wetter ingredients can leak out of the bottom if there isn't a solid seal. |
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| Here's an example of placing the wasabi on the outer edge of the gunkan sushi. This not only looks good, but it lets the diner know what they're getting into. |
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