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Authentic Salmon Roe Sushi (Ikura Sushi) Recipe
This authentic salmon roe sushi recipe brings the flavors of Japan right to your home! Learn how to make Gunkan-Maki and Nigiri sushi with fresh sashimi-grade Ikura and perfectly seasoned sushi rice. This easy-to-follow guide ensures restaurant-quality results every time.
Equipment
- Rice cooker (or a pot with a lid)
- Mixing bowl
- Wooden rice paddle (Shamoji)
- Sharp sushi knife (Yanagiba or Chef’s Knife)
- Spoon for plating Ikura
Ingredients
For the Sushi Rice
- 1 cup Japanese short-grain rice Koshihikari or Calrose
- 1 ⅛ cups water
- ¼ cup rice vinegar
- 1 tbsp sugar
- 1 tsp salt
For the Gunkan-Maki (Battleship Sushi)
- 8 pieces sushi rice shaped into small mounds
- 8 thin strips nori seaweed (cut into 1-inch x 4-inch strips)
- ½ cup sashimi-grade salmon roe Ikura
For the Nigiri Sushi
- 8 pieces sushi rice hand-pressed into ovals
- ½ cup sashimi-grade salmon roe Ikura
- 1 tbsp wasabi paste
Garnishes & Condiments
- Soy sauce for dipping
- Wasabi to taste
- Pickled ginger Gari, for serving
- Shiso leaves optional, for garnish
- Thinly sliced scallions optional, for garnish
Instructions
Prepare the Sushi Rice
- Rinse the short-grain rice under cold water until the water runs clear to remove excess starch.
- Cook the rice using a rice cooker or stovetop method with a 1:1.1 water-to-rice ratio.
- Once cooked, let the rice steam for 10 minutes before seasoning.
- In a small saucepan, heat rice vinegar, sugar, and salt until dissolved.
- Gently fold the seasoning into the rice using a wooden paddle (shamoji). Allow it to cool to room temperature.
Assemble the Gunkan-Maki Sushi (Battleship Sushi)
- Take a small handful of cooled sushi rice and shape it into a compact oval mound.
- Wrap a strip of nori around the rice, leaving a small open space on top to hold the Ikura.
- Lightly press the ends of the nori together to secure the shape.
- Carefully spoon a generous amount of salmon roe into the nori cup.
Assemble the Ikura Nigiri Sushi (Hand-Pressed Sushi)
- Lightly moisten your hands with water to prevent rice from sticking.
- Shape a small ball of sushi rice into an oval form.
- Spread a thin layer of wasabi on top of the rice.
- Gently place a spoonful of Ikura over the rice, letting it naturally settle.
Garnishing & Serving
- Serve with soy sauce, pickled ginger, and fresh wasabi.
- Garnish with thinly sliced scallions, shiso leaves, or a hint of yuzu zest for added freshness.
- Enjoy immediately for the best flavor and texture.
Notes
Nutrition Information (Per Serving – 2 Pieces of Sushi)
SERVING: 175g | CALORIES: 320kcal | CARBOHYDRATES: 38g | PROTEIN: 18g | FAT: 12g | SATURATED FAT: 2g | CHOLESTEROL: 110mg | SODIUM: 820mg | POTASSIUM: 450mg | FIBER: 2g | SUGAR: 2g | VITAMIN A: 80IU | VITAMIN C: 2mg | CALCIUM: 150mg | IRON: 1.8mgRecipe Notes
- Ingredient Substitutions:
- Use low-sodium soy sauce for a lighter taste.
- Swap shiso leaves for microgreens if unavailable.
- Storage & Reheating Tips:
- Ikura sushi is best enjoyed fresh, but any leftover salmon roe can be stored in an airtight container in the refrigerator for up to 48 hours.
- Never refrigerate sushi rice; instead, keep it covered with a damp towel at room temperature for up to 6 hours.
- Variations:
- For a sweeter flavor, add ½ tsp mirin to the rice seasoning.
- Try serving Ikura over a warm rice bowl (Ikura Donburi) for a simple but delicious alternative.
