Gunkan Maki

For the sushi rice, rinse the rice (approximately 1 lb) in a sieve under cold water until the water runs clear. Drain well.

Place rice and 700 ml (approximately 3 cups) water in a shallow, heavy pot and add kombu.

Cook the rice first on high heat for 2 minutes.

Reduce the heat and cook the rice, covered, on low heat for about 10-20 minutes (according to package directions). The rice should be al dente.

Meanwhile, mix the rice vinegar with salt and sugar in a small bowl with a whisk until they have fully dissolved.

Remove sushi rice from the heat and cover the rice with a kitchen towel. Let sit another 10 minutes so the rice can cool and continue to cook a little more.

Rinse a shallow bowl (earthenware) with cold water. Fill with the hot rice.

Turn the rice with a flat wooden spatula. Gradually pour in the vinegar mixture.

By doing this the rice quickly cools to room temperature, and becomes shiny and evenly coated with the seasoning. Draw the spoon through the rice in a cutting motion in different directions, using care not to crush or mash the rice.

Do not cool the rice in the refrigerator.

Cover the finished sushi rice with a damp kitchen towel until ready to use.

Trim any frayed edges from the nori sheets. Cut the nori sheets into 8 pieces, about 3 cm wide and 15 cm long (approximately 1 inch wide and 6 inches long.

With moistened hands, form the prepared sushi rice into 8 oval shapes. Wrap a nori strip around each rice portion with the smooth side facing outward. Stick the end of each sheet together with one or two grains of rice. Gently press down on the rice roll and spread the caviar evenly on top. The maki is excellent served with Japanese tea.