Ikura Sushi Recipe

This recipe will walk you through how to make this delicious and beautiful Japanese delicacy step-by-step

5 from 3 votes

Print Pin

Course: Appetizer

Cuisine: Japanese

Keyword: battleship sushi, gunkan maki, gunkan sushi, Ikura, Ikura sushi, Ikura sushi roll

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: Rolls

Calories: 311kcal

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!

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.