Rice goes well with any seafood, including shrimp. Gunkans with shrimps and cheese are a delicious and original dish that can even be served on a festive table.
It is necessary
- - 2 sheets of nori seaweed;
- - 150 grams of any curd cheese;
- - 200 grams of boiled shrimp;
- - 200 grams of rice.
Instructions
Step 1
Rice for gunkans must be boiled according to all the rules, as is done for sushi and rolls. At the end, it should also be sprinkled with rice vinegar with sugar and spices, and then let it brew. It is very important not to overcook the product, otherwise the final taste of the dish may be completely spoiled.
Step 2
Each nori sheet will need to be carefully cut into rectangular pieces approximately 3 by 7 centimeters using kitchen scissors. For the convenience of cutting, you can pre-moisten them slightly with warm boiled water.
The resulting pieces should be carefully folded so that you get oval molds without a bottom. They must hold firmly and not fall apart.
Step 3
At the bottom of the rolled algae, lukewarm rice is laid out. To prevent it from falling out from below, it should be carefully tamped with your fingers. The main thing is not to accidentally break the wall of the future gunkan. If this happens, it is better to take a new piece, and not try to reanimate the old one.
Step 4
Boiled shrimp should be thoroughly peeled, rinsed with cool water and finely chopped with a knife. For aroma, it is best to boil them in water with the addition of bay leaves and various spices. Next, the shrimp must be carefully moved with the curd cheese.
Step 5
The curd-shrimp mass is laid out on a rice pillow so that the gunkan is filled to the brim with the filling. Serve the dish with soy sauce and wasabi. It is best to start tasting immediately after preparation.
