Ikura Gunkan Sushi
Ingredients
- 300 gWhite rice (washed and drained)
- 45 mlRice vinegar
- 20 gWhite sugar
- 1 pinchGray sea salt
- 2 pcnori seaweed (in strips)
- 10 gwasabi
- 20 gGari
- 50 mlsoy sauce
- 120 gSalmon roe (fresh)
Method
Salmon roe pearls that burst on the palate, releasing a briny and rich juice. The rice is firm, seasoned just enough to balance the iodine of the crispy seaweed.
- 1
Rinse the rice in cold water using circular motions. Repeat until the water is perfectly clear, with no milky starch cloudiness.
- 2
Cook the rice with an equal volume of water. The grain should be tender at the core but remain firm to the bite.
- 3
Mix rice vinegar, sugar, and salt. Pour over the hot rice and mix gently with a wooden spatula without crushing the grains. The rice should become glossy.
- 4
Cut the nori sheets into 3-centimeter wide strips. They must be very dry to maintain their crunchiness.
- 5
Form small oval rice balls. Wrap each ball with a nori strip. The seaweed should extend one centimeter above the rice to form a nest.
- 6
Place a generous spoonful of salmon roe on top of the rice, inside the seaweed ring. The roe should be piled high.
Frequently asked questions
How do you get this dish right?
- Wet your hands with a mixture of water and vinegar to prevent the rice from sticking.
- Don't press the rice too hard; it should remain airy so the seasoning can circulate.
How long does this dish keep?
Consume immediately after assembly. Rice hardens in the refrigerator and the seaweed loses its crunch within minutes.
