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Salmon Roe Sushi -- Ikura
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By Judi Strada and Mineko Takane Moreno
Posted July 23rd, 2007
This article is reprinted with permission from Sushi for Dummies, by Judi Strada, (2004, For Dummies)
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Servings: 8
Author Notes: Salmon Roe (ikura) is a big hit around the world for its rich flavor, show stopping large, shiny orange-red roe; and velvety texture. You don't want to bury its looks or taste, so this easy sushi has just four ingredients. Salmon roe is available in Asian markets, or you can order it by phone or online (see the Resources Chapter). It's usually about $20.00 per pound, much less than other roe ,like true caviar. Battleship sushi starts with finger sushi that you wrap with little nori strips, creating tiny sushi that look like - yes, you guessed it - battleships.

Preparation Time: 15 minutes, plus 1 1/2 hours to prepare the sushi rice.

Vary It: Vary the roe that fills this sushi for looks as well as flavor. Use wasabi tobikko (pale green), smelt roe (orange), or flying fish roe (reddish-orange).
Ingredients: 1 cup prepared sushi rice
1 sheet nori
3/4 teaspoon wasabi paste, or to taste
4 ounces salmon roe (ikura)
Instructions: 1. Prepare 8 finger sushi by dipping your right hand into a bowl of vinegared water and then tap your fingers on a damp towel to remove excess water, and take up about 2 tablespoons sushi rice. Form the rice into 8 small oval bite-sized portions, measuring about 2 inches long by 1 inch wide.

2. Cut the nori into 8 strips, each 1 inch X 7 inches.

3. Wrap a 1 inch strip of nori around the sides of each finger sushi, shiny side out (sticking it closed with a grain of rice, if necessary), creating a tiny collar all around the rice.

4. Dab a little wasabi paste on top of the rice inside the nori collar. Delicately spoon about 1 tablespoon of the salmon roe into each nori collar. Serve immediately while the nori is crisp.

Per piece:
Calories 64 (From Fat 13); Fat 1g (Saturated 1g); Cholesterol 49mg; Sodium 34 mg; Carbohydrates 7g; Dietary Fiber 0g; Protein 3g.


 

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