Seared Spanish Mackerel Sushi [Aburi Sawara]
Katsuo
ITADAKIMASU Japan
Firefly Squid Sushi [Hotaru-Ika]
Katsuo
Japanese Name and Pronunciation:
[hotaru-ika]
Gunkan-maki is a type of sushi that translates to “battleship roll” in English, owing to its boat-like shape. This style of sushi is specifically designed to hold small, delicate, or loose ingredients that might otherwise be challenging to place on traditional nigiri sushi.
One of the seasonal delights featured in Gunkan-maki is Hotaruika, also known as Firefly Squid. Hotaruika is a small, bioluminescent species of squid found in Japanese coastal waters, and the peak season for Hotaruika is considered to be from around March to May.
To make Gunkan-maki with Hotaruika, sushi chefs start by shaping a small, rectangular piece of sushi rice and wrapping a strip of nori (seaweed) around it, creating a vessel-like structure. The nori acts as a barrier to keep the ingredients contained within the rice.
Next, the lightly boiled Hotaruika is placed inside the rice vessel, allowing the delicate squid to be cradled securely.
Furthermore, by freezing Hotaruika for a certain period for raw consumption and then thawing it, you can also enjoy raw Firefly Squid sushi.
For boiled Hotaruika sushi, it is common to top it with pickled ginger. However, for raw Hotaruika sushi, it is best enjoyed with a combination of wasabi-infused soy sauce, sudachi citrus, and a touch of salt, which brings out its exquisite flavors.
