Gunkan or « Mothership » in Japanese is a typically Japanese way of serving ingredients which would be difficult to serve on top of a nigiri.
They are usually made by wrapping a piece of « nori »/dry seaweed around a ball of rice/shari with plenty of space left on top to fill.
Some people do not appreciate the « nori », but it could be replaced with very thin strips of daikon, cucumber, zucchuni and so on.
I hope to introduce more in the near future!
This is the second series of the Gunkan (more to come, don’t worry).
It includes a few repeats, such as the « Shirako » (Cod Whiting) as above to introduce other pics
« Benisuwaigani » (Red Suwai Crab), « Mikkuriebi » (Mikkuri Shrimp, a variety of sweet shrimp, delicious in spite of the colour!), « Kobashira » (Muscle from the « Bakagai » Shellfish), « Nama Karasumi » (raw mullet roe)
« Ooenkogani » (Ooenko Crab, featuring body flesh, red brins and pincers flesh!), « Akahada Tsurutsuru », a seaweed gunkan! It is a red seaweed variety), « Sakura ebi » (Sakura Shrimp, the pride of Shizuoka Prefecture!), « Nama Shirasu/Umeiwashi » (raw whitebait from « Ume » sardines)
See you again!