Ikura Sushi (Gunkanmaki)

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.

• Prep time: 40 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 358
• Protein: 13 g
• Carbs: 70 g
• Fat: 3 g

Ingredients

• 300 g White rice ( washed and drained )
• 45 ml Rice vinegar
• 20 g White sugar
• 1 pinch Gray sea salt
• 2 piece nori seaweed ( in strips )
• 10 g wasabi
• 20 g Gari
• 50 ml soy sauce
• 120 g Salmon roe ( fresh )

Instructions

1. Washing the rice

   Rinse the rice in cold water using circular motions. Repeat until the water is perfectly clear, with no milky starch cloudiness.

2. Cooking

   Cook the rice with an equal volume of water. The grain should be tender at the core but remain firm to the bite.

3. Seasoning

   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. Preparing the seaweed

   Cut the nori sheets into 3-centimeter wide strips. They must be very dry to maintain their crunchiness.

5. Shaping the Gunkan

   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. Filling

   Place a generous spoonful of salmon roe on top of the rice, inside the seaweed ring. The roe should be piled high.

Chef's tips

• 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.

Storage

Consume immediately after assembly. Rice hardens in the refrigerator and the seaweed loses its crunch within minutes.