Sushi Recipes - Battleship Gunkan Sushi

Ingredients

• 6 fresh scallops, cut into small cubes

• 2 tablespoons sake

• 1 spring onion, diced

• Oil for grilling scallops

• Small bowl tezu

• 300 g (2 cups) cooked Sushi Rice

• 4 sheets nori, toasted and cut into 21/2-cm (I-in) strips

• 125 g (4 oz) salmon or tobiko roe

• 125 g (4 oz) seasoned jellyfish, or fresh minced tuna

• 60 g (2 oz) seasoned wakame seaweed, or smoked oysters

• 80 g (3 oz) fresh or canned clams

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Method:

1. Marinate the scallops in the sake and spring onion for 15 minutes. Remove scallops and drain.

2. Meanwhile, heat a grill and brush with the oil. Cook the scallops for 2 minutes on both sides. Remove from the heat and, when cool, cut the grilled scallops into 1cm (l/2-in) cubes.

3. Moisten hands with the tezu. Take 1 tablespoon of the Sushi Rice apil form into an oval shape. Place the rice oval on a fiat surface and wrap a strip of the nori around its sides, leaving the top and bottom uncov­ered. The nori should be about 1 em (1/2 in) taller than the rice it is wrapped around, and resemble a battleship.

4. Continue shaping the remaining rice, wrapping each rice oval with a strip of nori.

5. Spoon the cooked scallop onto 6 of the sushi. Repeat with the salmon roe, seasoned jellyfish, sea­weed and clams to make 30 battleships in all.