Gunkan Maki Sushi

For the gunkan maki sushi recipe, cook the rice first. Rinse the rice several times until the water runs clear. Transfer the rice to a sieve and set aside for 1 hour. Then put the rice in a saucepan, pour in water, add kombu and put on medium heat, covered with a lid. When the water boils, remove the algae, reduce the fire to a minimum and cook for another 10-12 minutes until all the liquid has evaporated. In a separate bowl, mix vinegar, sugar and salt. When the rice has cooled slightly, mix it with the vinegar mixture.

Mix Philadelphia cheese with finely chopped crab sticks, set aside one stick. Finely chop the green onion and mix with crab sticks and cheese. Cut nori sheets into strips 3.5 cm wide.

Cut half an avocado into small cubes, pour over lemon juice, salt, pepper and mix.

Roll up small balls from the cooked rice and wrap the balls with strips of nori, rub a pinch of rice with your fingers and glue the ends of the nori with such glue. The strip of nori should overlap around the rice.

Put a small amount of avocado on top of the rice, followed by a little more of the crab stick mixture.

Chop the remaining crab stick very finely and sprinkle over the finished gunkan-maki. To make sushi look like a boat, they need to be slightly squeezed with your fingers, from the sides. If you have flying fish roe or any other fish, sprinkle with roe instead of gunkan-maki crab stick.