Oceana Shrimp Battleships (Gunkan Maki)
Savory • Creamy • Umami • Bright
A gunkan-style sushi topped with rich Oceana shrimp folded into a creamy, umami-packed Pineapple Peanut Satay blend. Sweet, savory, and deeply satisfying with bright notes of sesame, soy, and green onion.
Yield: 18–24 pieces
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
INGREDIENTS
Oceana Shrimp
- 300 g (10–12 oz) shrimp, peeled and deveined
- 150 g (⅔ cup) mayonnaise
- 150 g (5 oz) Pineapple Peanut Satay Sauce (PPSS)
- 30 g (2 tbsp) soy sauce or tamari
- 5 g (1 tsp) toasted sesame oil
- 25 g (2 tbsp) brown sugar
- 2–3 g (½ tsp) garlic powder
- 2–3 g (½ tsp) onion powder
Sushi Rice
- 200 g (1 cup) sushi rice
- 240 ml (1 cup) water
Rice Seasoning
- 20 g (1½ tbsp) rice vinegar
- 10 g (2 tsp) sugar
- 5 g (1 tsp) salt
Assembly
- 4–5 nori sheets, cut into strips
- 2–3 green onions, thinly sliced
PREPARATION
Cook the Sushi Rice
Rinse sushi rice until the water runs clear.
Cook rice with water using a rice cooker or stovetop method.
While rice is still warm, combine rice vinegar, sugar, and salt.
Gently fold seasoning into the rice without crushing the grains.
Allow rice to cool to room temperature.
Cook the Shrimp
Cook shrimp in a skillet over medium heat until fully cooked and opaque.
Allow shrimp to cool slightly.
Chop shrimp into small bite-sized pieces.
Make the Oceana Shrimp
In a mixing bowl, whisk together:
- Mayonnaise
- Pineapple Peanut Satay Sauce
- Soy sauce or tamari
- Sesame oil
- Brown sugar
- Garlic powder
- Onion powder
Mix until smooth and fully combined.
Fold chopped shrimp into the sauce until evenly coated.
Adjust seasoning to taste if desired.
ASSEMBLY
Form small oval or round rice bases by hand using lightly wet hands.
Wrap each rice base with a strip of nori to create a cup or “battleship” shape.
Spoon Oceana shrimp mixture into each cup.
Top with sliced green onion.
SERVE
Serve immediately or lightly chilled.
Best enjoyed fresh for optimal texture and crispness of the nori.