Gunkan Maki

Instructions

1. Prepare the sushi rice
   Rinse the sushi rice in cold water until the water runs clear. Cook according to package instructions. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. When rice is cooked, transfer to a large wooden bowl and gently fold in the vinegar mixture. Allow to cool to room temperature.
2. Form the rice base
   Wet your hands with water to prevent sticking. Take about 2 tablespoons of sushi rice and form into an oval shape, gently pressing to create a firm base. Make 16 rice bases.
3. Wrap with nori
   Take a strip of nori and wrap it around the middle of each rice base, with the rough side facing inward. The nori should extend about 1/2 inch above the rice to create a 'container' for the toppings. Secure the overlapping ends with a few grains of rice.
4. Add wasabi
   Place a small dab of wasabi (about 1/4 teaspoon) on top of each rice base. This helps adhere the toppings and adds flavor.
5. Top with seafood
   Carefully spoon different toppings into each gunkan: salmon roe, sea urchin, flying fish roe, and chopped negitoro. Create 4 pieces of each variety. Ensure the toppings fill the nori 'cup' but don't overfill.
6. Arrange and serve
   Place the finished gunkan maki on a serving platter, grouping similar toppings together. Serve immediately with small dishes of soy sauce and pickled ginger on the side.