Sushi comes in all different shapes and sizes and some of it can look a bit daunting to make at home.
I have often admired (and eaten) Gunkanmaki (warship roll) as it whizzes past on the conveyer belt of my local sushi restaurant and decided it was time to branch out from the traditional sushi roll and put my culinary skills to the test with this special type of nigiri.
You can see how Gunkanmaki got its name - it looks like a boat made out of nori seaweed and filled with rice with a topping of soft or finely chopped ingredients dolloped on.
Traditionally, the Japanese, use toppings which are delicious but can be an acquired taste such as oysters or fish roe. I decided to start with a more western flavour and was surprised to discover that Gunkanmaki only needs basic assembly skills.
It's up to you if you want to make your rice from scratch using Yutaka sushi rice, with a traditional seasoning of 2 tablespoons of rice vinegar, 1 tablespoon of mirin, 2 teaspoons of castor sugar and 1 teaspoon of salt.
When the rice had cooled, I pressed it into my plastic nigiri mould and popped out my perfect balls of rice.
Next, I cut the nori seaweed into strips 3cm wide and wrapped a slice of nori around each rice ball, making sure it overlapped at the starting point. The seaweed sticks together perfectly with one grain of cooked sticky rice.
The nori was about 1cm higher than the rice which made my boat shape and left space for lots of topping.
For the topping, I made enough for 12 rolls by mixing up 50g of smoked salmon pieces and 50g of cream cheese in a small bowl.