Roll the rice into a ball about the size of a large mini tomato. Wet your hands and lightly coat in salt.
Divide the nori into 6 long strips, and make 6 long and narrow sushi wraps.
Remove the hard stems from the broccolini, cut to 3-4 cm lengths, parboil in salt water (not listed), then drain.
Roll the rice in the nori seaweed, top with the shrimp, broccolini, mayonnaise, and they are done.
Story Behind this Recipe
I love making different gunkan maki sushi rolls for guests, and this is one of them.
The nori may not stick well right after wrapping the gunkan maki. But if you stick the nori seaweed with some rice, or place another gunkan maki up against the sealed end, it will eventually stick together. My family actually likes to use spicy mayonnaise, but feel free to use whatever you like.