Salmon Gunkan with Cream Cheese
A soft and creamy gunkan variation with a smooth cream cheese topping and a light spicy finish. Balanced, clean and slightly rich with a delicate contrast of textures.
Ingredients
Serves 4-6 (makes ~18–24 pieces)
Gunkan Base
- 18–24 salmon gunkan (prepared using Salmon Gunkan Sushi (Base Method))
Cream Cheese Topping
- 150 g cream cheese
- 1–2 tsp lemon juice
- 1–2 tbsp milk or light cream (adjust for consistency)
To Serve
- Light chili drizzle or sriracha mayo
- Crispy fried onions (small amount)
- Finely sliced green onion
Instructions
- Prepare the salmon gunkan base using Salmon Gunkan Sushi (Base Method).
- In a bowl, combine cream cheese and lemon juice.
- Add a small amount of milk or cream and mix until smooth and pipeable.
- Transfer the mixture to a piping bag.
- Pipe a small amount of cream cheese onto each gunkan.
- Drizzle lightly with chili sauce or sriracha mayo.
- Add a small amount of crispy onions on top.
- Finish with finely sliced green onion.
- Serve immediately.
Notes & Pro Tips
- Use full-fat cream cheese for best texture and flavor
- Adjust consistency carefully — it should hold shape when piped
- Do not overload — keep the topping light and balanced
- A small amount of acidity (lemon) enhances the overall flavor
- Add crispy onions just before serving to keep them crunchy
- Keep presentation clean for a more refined look
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