Ikura Sushi
Dive into the delicate and luxurious world of Japanese cuisine with this **Ikura Sushi** recipe, a perfect combination of fluffy sushi rice, briny salmon roe (ikura), and crisp nori wrapping. Each sushi piece is lovingly crafted with tender rice seasoned with a blend of rice vinegar, sugar, and salt for that authentic sweet-and-savory flavor. The crowning jewel, **bright orange salmon roe**, adds a gorgeous pop of color and an irresistible, oceanic burst in every bite. This recipe is easy to follow, making it ideal for sushi enthusiasts looking to recreate restaurant-quality **gunkan-style sushi** at home. Serve your homemade Ikura Sushi with soy sauce and wasabi for dipping, and enjoy an authentic Japanese dining experience in under an hour! Perfect for parties, special occasions, or an elevated weeknight meal. Keywords: Salmon Roe Sushi, Japanese Gunkan Sushi, Homemade Sushi Recipe, Authentic Sushi at Home.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Sushi rice
- 2.5 cups Water
- 4 tablespoons Soft vinegar (rice vinegar)
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 4 sheets Nori (seaweed) sheets
- 1 cup Ikura (salmon roe)
- 2 tablespoons Soy sauce
- 1 teaspoon Wasabi
- 1 cup Water (for wetting hands)
Instructions
Rinse the sushi rice in cold water until the water runs clear, then drain.
In a medium saucepan, combine the rinsed rice and water. Bring to a boil over high heat, then reduce the heat to low. Cover and simmer for 15 minutes or until all the water is absorbed.
Remove the rice from the heat and let it rest, covered, for 10 minutes.
In a small saucepan, gently heat the rice vinegar, sugar, and salt over medium heat until the sugar dissolves. Do not bring to a boil.
Transfer the cooked rice to a large bowl and drizzle the vinegar mixture over it.
Mix the rice gently by cutting and folding with a rice paddle or spatula, fanning the rice to cool it and give it a glossy appearance.
Cut the nori sheets in half lengthwise to create 8 strips.
Wet your hands with water to prevent sticking and take a small handful of sushi rice, about 2 tablespoons.
Shape the rice into a small oval ball using gentle pressure from your fingers.
Wrap a strip of nori around the edge of the rice ball, leaving the top open. The nori will act as a cup to hold the ikura.
Press the ends of the nori together gently to secure it around the rice.
Fill the open end with a generous amount of ikura.
Repeat the process for the remaining rice and nori strips.
Serve the ikura sushi with a small dish of soy sauce and wasabi on the side.
Nutrition Facts
Calories |
1356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1447 mg | 482% | |
| Sodium | 7358 mg | 320% | |
| Total Carbohydrate | 166.1 g | 60% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 25.8 g | ||
| Protein | 88.7 g | 177% | |
| Vitamin D | 14.3 mcg | 71% | |
| Calcium | 793 mg | 61% | |
| Iron | 33.6 mg | 187% | |
| Potassium | 903 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
