If you have ever visited Japan or some higher end sushi restaurants outside of Japan, you have likely seen an exotic looking sushi called ikura sushi. Known for its bright orange color, the contrasting flavors of the salty salmon roe and the vinegar flavor of the sushi rice make this dish as delicious as it is beautiful.
If you would like to brighten up your sushi platter with this delicacy, you are in luck as it’s fairly simple to make with a little practice. In this article and video, we will show you step-by-step how to make this delicious sushi.
Table of Contents
What is Ikura Sushi?
Ikura sushi, is a beautiful sushi consisting of brined salmon roe (ikura) on top of a small ball of sushi rice and wrapped in a strip of nori (seaweed). I have seen this referred to as both a maki (rolled sushi) and a nigiri (fish on a ball of rice) sushi. In reality, it’s neither but rather a style of sushi called gunkan maki (also referred to as gunkan sushi or battleship sushi), where the ikura (salmon roe) sits on an oval-shaped shaped ball of rice and is wrapped by a nori strip that is meant to keep the ikura on the rice.
Ikura, the main ingredient in ikura sushi, is a salmon roe that has been soaked in a salt brine for anywhere from a few hours to several days. Some chefs also add soy sauce or ginger to their brine to add additional flavors to their ikura.
When is Ikura Sushi Eaten?
Often served as a part of a larger sushi platter or meal, ikura sushi is considered a delicacy in Japan and is served in portions of 2 to 4 pieces. Historically, this was known as a fall dish as the salmon roe is freshest during that time of year. However, today ikura is frozen and is commonly served in Japanese restaurants year round.
How to Make Ikura Sushi?
Below are step-by-step instructions along with pictures of each step in the process.
Cook the Sushi Rice
1. Rinse 1/3 cup of sushi rice by placing it in a colander and running water through it until the water is clear.
2. After the rice is rinsed, add it to a sauce pan with 1/2 cup of water.
3. Bring the water to a boil and then reduce the heat to low. Cover and let the rice simmer for about 20 minutes, or until the water is absorbed and the rice is soft.
4. Remove the rice and place into a bowl or dish and let cool. I would line the dish with parchment paper prior to adding the rice to avoid sticking.
5. Mix 1 tablespoon of sushi vinegar into your rice. Stir until the vinegar has absorbed into the rice. Once cooled and fully absorbed, your rice is ready to roll!
Assemble Ikura Sushi
1. Cut 1/2 nori sheet into four equal size strips about one inch thick.
2. Form rice into oval balls about one inch long and a half an inch thick. Tip: Combine a bowl of water and a splash of rice vinegar and use to wet your hands prior to handling the sushi rice. This will prevent the rice from sticking to your hands.
3. With the shiny side facing the outside, wrap the nori strip around thin side of the ball of rice. I like to wet the end of the nori strip to help it stick together. The nori strip should stick up about a half an inch above the rice after being wrapped.
4. Spoon approximately one tablespoon of ikura (salmon roe) on top of the rice. Make sure the rice is fully covered but the ikura is not spilling out of the sushi.
5. Serve with soy sauce and pickled ginger.
Ikura Sushi Recipe
Ikura Sushi Recipe
Equipment
- 1 Pot for cooking rice
- 1 Bowl for cooling rice
Ingredients
- 1/3 cup Sushi rice
- 1 Tbsp Sushi vinegar
- 1/2 Nori sheet
- 2 oz Ikura (salmon fish roe)
Instructions
Cook the Sushi Rice
- Rinse 1/3 cup of sushi rice by placing it in a colander and running water through it until the water is clear.
- After the rice is rinsed, add it to a sauce pan with 1/2 cup of water.
- Bring the water to a boil and then reduce the heat to low. Cover and let the rice simmer for about 20 minutes, or until the water is absorbed and the rice is soft.
- Remove the rice and place into a bowl or dish and let cool. I would line the dish with parchment paper prior to adding the rice to avoid sticking.
- Mix 1 tablespoon of sushi vinegar into your rice. Stir until it has absorbed into the rice. Once cooled and fully absorbed, your rice is ready to roll!
Assemble Ikura Sushi
- Cut 1/2 nori sheet into four equal size strips about one inch thick.
- Form rice into oval balls about one inch long and a half an inch thick. Tip: Combine a bowl of water and a splash of rice vinegar and use to wet your hands prior to handling the sushi rice. This will prevent the rice from sticking to your hands.
- With the shiny side facing out, wrap the nori strip around thin side of the ball of rice. I like to wet the end of the nori strip to help it stick together. The nori strip should stick up about a half an inch above the rice after being wrapped.
- Spoon approximately one tablespoon of ikura (salmon roe) on top of the rice. Make sure the rice is fully covered but the ikura is not spilling out of the sushi.
- Serve with soy sauce and pickled ginger.
Video
Nutrition
Frequently Asked Questions
Does ikura sushi contain raw fish?
Technically yes, the salmon eggs contained in ikura sushi are not cooked. They are however cured in salt and then often frozen at temperatures of around -58 degrees Fahrenheit (-50 degrees celsius).
Is ikura sushi served as a main course?
No, this sushi is considered a delicacy in Japan. In Japanese restaurants, it is usually served as a part of a sushi platter or served as an appetizer to the main course. The portion sizes typically range from 2 to 4 pieces.
Is ikura sushi gluten-free?
Yes, all ingredients used in ikura sushi are naturally gluten-free.
Final Thoughts on Ikura Sushi
When I first tasted ikura by itself, I found the salty flavor and texture to be a little out of my comfort zone. However, when I tasted the combined flavor of the ikura, sushi rice, and nori, I quickly realized why it is so popular. I hope that you have found this article informative and helpful in your journey through Japanese cuisine. Happy cooking!
For more great recipes check out the following articles:
Authentic Japanese Tempura Batter Recipe
Authentic Tempura Dipping Sauce (Tentsuyu)
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