share on

My valsic gunkan





20 oz


40 oz

Soy sauce

5 oz

Worchester sauce

5 oz

Poppy seeds

5 oz


5 oz


5 oz

Extra virgin olive oil

10 oz

Iodized salt

to taste


to taste

Smoked rainbow trout

150 oz

second courses from Italy

My valsic gunkan

My valsic gunkan

with gluten with fish with lactose

ready in

30 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

My valsic gunkan

Tasty, soft and delicious sushi

My valsic gunkan step 1

step 1

Begin by cleaning trouts, be sure to remove all blades with a tweezers if necessary.

My valsic gunkan step 2

step 2

You can then start cutting the threads to get two results: raw trout slices to wrap rice next, and a trout fillet with which to prepare tartar

My valsic gunkan step 3

step 3

For tartare: put trout in a bowl, seasoned with salt, pepper, worcester, sesame and poppy seeds, lemon oil and evo.

My valsic gunkan step 4

step 4

For rice: this is a simple boiled rice. Fill a pot of water and bring to boiling, salty, and start cooking rice for as long as necessary.

My valsic gunkan step 5

step 5

Drain and combine a little butter to flavor it. Let it cool and, with your slightly moist hands, mold the rice and start forming what will be the body of our gunkan

My valsic gunkan step 6

step 6

Now wrap it with salmoned trout. At the top of the rice add a few drops of soy sauce and a line of oil evo.

My valsic gunkan step 7

step 7

You can now cover it all with your marinated salmon trout tartare. Serve and decorate with some sprout. Voilà.

My valsic gunkan step 8

step 8

NB I used the lemon acidity to simmer the trout slightly, so you will create a small raw / cooked contrast by eating the final result.

My valsic gunkan step 9

step 9

NB 2 The quality of the fish is ALL in this dish. Make sure the trout has been dropped properly. Raw fish is always a bet.

My valsic gunkan step 10

step 10

NB 3 Rice for sushi is completely different, longer and more complex.

Loading pic