Introduction: Negitoro Gunkan Maki - Like in the Kaitenzushi Shops in Japan!
This is my first instructable, so I'm sorry if it's not good!
When I was in Japan in my exchange year I went many times to the Kaitenzushi shops (those restaurants where the sushi comes in a conveyor belt) because the food there is so good and cheap... The sushi that I loved the most was this Negitoro Gunkan maki (but at the time I didn't know the name of it). Then I came back to Brazil (yes, I'm Brazilian!) and I couldn't find this sushi anywhere! Not even in the japanese neighbourhood in São Paulo (Liberdade). So I've searched the internet for the name and the recipe, but I couldn't find it either. All I found was a japanese website where I could barely read it and for what I could understand there was no recipe in the website, but there were pictures of the step-by-step, so I've decided to try it as I thought it might be done and if it didn't taste the same I would try differently. But for my joy it was exactly as I thought it was! So now I'm writing this instructable so others won't have to go through what I have been through! XD
Hope you like it!
Step 1: What Do You Need
These are the ingredients (I'm not sure how mush of each you need, I just did it by looking):
A piece of tuna
Nori (Japanese edible dried seaweed) sheets (sorry I don't have a picture of it)
If you want, you can add wasabi
Step 2: Make the Rice
First, you need to cook the rice. It's best if you let it cool down before you start or you'll end up burning your hands... You can use a electric pan if you have it.
I use the recipe from this website (it's in portuguese, so I'll translate it) but you can use any recipe you want, as long as it is japanese rice.
3 cups of japanese rice
3 cups of water (I use a bit more than that)
How to make:
1. Wash the rice 3 or four times gingerly, being careful not to break the grains, and drain in it a colander.
2. In a pan, put the rice in the water and leave it there for 30 minutes, so that the water can reach the centre of every grain.
3. Put the pan in the fire with a semi-open lid and cook in a high flame until it begins to dry up.
4. Lower the fire (almost none) and cook it for 10 more minutes.
5. Turn off the fire, live it stifling for 15 minutes and serve. (it's done!)
Step 3: Prepare the Rest of the Ingredients
You need to cut the green onions and the tuna.
Cut the green onions into slices and the tuna into very small pieces (teeny tiny pieces) like the picture.
Step 4: Shape the Rice
With your hands (or with the plastic thing I put a picture of, witch I didn't had at the time a made it, but makes things much easier) you'll shape the rice like the picture.
Then you'll have to put a nori strip around the rice (I forgot to take a picture of this part, but you can see how it gets in the next step). It has to be a little over the rice, so you have space to put the tuna.
Step 5: Finishing Up
After your put the nori strip around the rice (I'm so sorry I forgot to take the picture!) you'll put the cutted tuna over the rice, inside of the nori circle.
And in the end you just have to put a little sliced green onions over it.
That's it! Easy, right? Just one more reason for you to love it! XD
Now all you have to do is enjoy your sushi!
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