Ikura Sushi

Delight your taste buds with the exquisite simplicity of Ikura Sushi, a Japanese delicacy that perfectly balances briny salmon roe and creamy sushi rice. This recipe begins with perfectly seasoned sushi rice—flavored with a delicate blend of rice vinegar, sugar, and salt—shaped into handheld morsels and wrapped in tender nori sheets to create edible "cups." Crowned with glistening ikura (salmon roe), these sushi creations deliver luxurious bursts of oceanic flavor with every bite. Easy to assemble and visually captivating, Ikura Sushi is an impressive dish ideal for sushi nights or special occasions. Serve with soy sauce and a dab of wasabi for an authentic touch, and watch this delightful recipe become a show-stopping centerpiece on your table. Perfect for sushi lovers, this recipe brings the art of Japanese cuisine to your kitchen.

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

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)

Directions

Step 1

Rinse the sushi rice in cold water until the water runs clear, then drain.

Step 2

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.

Step 3

Remove the rice from the heat and let it rest, covered, for 10 minutes.

Step 4

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.

Step 5

Transfer the cooked rice to a large bowl and drizzle the vinegar mixture over it.

Step 6

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.

Step 7

Cut the nori sheets in half lengthwise to create 8 strips.

Step 8

Wet your hands with water to prevent sticking and take a small handful of sushi rice, about 2 tablespoons.

Step 9

Shape the rice into a small oval ball using gentle pressure from your fingers.

Step 10

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.

Step 11

Press the ends of the nori together gently to secure it around the rice.

Step 12

Fill the open end with a generous amount of ikura.

Step 13

Repeat the process for the remaining rice and nori strips.

Step 14

Serve the ikura sushi with a small dish of soy sauce and wasabi on the side.

Nutrition Facts

Serving size	1604.4 grams (1604.4g)

Amount per serving	% Daily Value*
Calories	1356

Total Fat 36.10g	46%
Saturated Fat 8.40g	42%
Polyunsaturated Fat 0.00g
Cholesterol 1447mg	482%
Sodium 7358mg	320%
Total Carbohydrate 166.10g	60%
Dietary Fiber 3.90g	14%
Total Sugars 25.80g
Protein 88.70g	177%

Vitamin D 571IU	2856%
Calcium 793mg	61%
Iron 34mg	187%
Potassium 903mg	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.

Source of Calories

Fat: 24.2%

Protein: 26.4%

Carbs: 49.4%