How to make it: gunkan maki with corn recipe

This easy ‘battleship’ sushi comes from vegan restaurant Youmiko, in central Warsaw.

Monday, May 13, 2019,
By Youmiko
Gunkan maki
Gunkan maki
Photograph by Youmiko

Makes: 12 pieces  
Takes: 1 hr 20 mins 


180g uncooked sushi rice
50ml Japanese rice wine vinegar
1 tbsp sugar
2 sheets of sushi nori, cut into 12 long strips, each about 3cm wide
½ tbsp wasabi
1 tbsp vegan mayonnaise 
1 fresh corn cob (or 200g cooked sweetcorn)
1 tbsp teriyaki sauce 
chives, chopped, to serve
1 tbsp sriracha sauce (optional)


1 Cook the rice according to pack instructions. Meanwhile, put the vinegar, sugar and ¼ tsp salt in a small saucepan and set over a medium heat until the sugar and salt dissolve, taking care not to let the mixture come to the boil; this should take around 5 mins. Set aside to cool. 
2 Once the rice is cooked, gently fold in the cooled vinegar mix. Fold the rice every 5 mins until lukewarm. 
3 Add the corn to a pan of boiling water and cook for 5 mins, then drain. Remove the kernels and discard the cob, then set the corn aside to cool. (If you’re using cooked sweetcorn, skip this step.)
4 Shape a thumb-size amount of rice into an elongated egg shape. Lay it flat and wrap a nori strip around the rice to form a cylinder. Top with a dab each of the wasabi and mayonnaise. Repeat until you’ve used up all the nori and rice.
5 Brush the corn with the teriyaki sauce and scorch with a brulée torch to lightly char (alternatively, char the corn in a hot, dry frying pan for 30-60 secs). Spoon the corn onto the maki and finish with the chives and sriracha sauce, if you like.

Read our vegan restaurants round-up

Published in Issue 5 of National Geographic Traveller Food

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