Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts
Nigiri with ikura, a bowl of rice sushi garnished with fresh salmon roe
Ikura Gunkan, served with fresh salmon roe

Ikura Gunkan Maki (Salmon Roe Battleship Sushi)

Author: Flavelo
Recipes Main Courses
Gunkan means 'battleship', referring to the shape of the sushi: rice surrounded by a nori 'armor' that holds a loose topping, in this case, glistening salmon roe (Ikura). The pop of the roe and its salty brine ('taste of the sea') create a perfect contrast with the sweet vinegared rice.
🕒 Prep Time 30 mins
🍳 Cook Time 20 mins
⌛ Total Time 50 mins
🍽️ Servings 2 servings
🔥 Calories 180 kcal
🌍 Cuisine Japanese

Ingredients

Equipment Needed

  • Rice cooker or heavy-bottomed pot
  • Wooden tub (hangiri) or wide glass bowl
  • Kitchen scissors

Allergen Information

⚠️ Fish
⚠️ Soy

Instructions

1 ✓

Rinse rice in cold water at least 3-4 times until water runs clear. Cook in the measured water covered, then let stand for 10 minutes.

Tip: Washing removes excess surface starch so rice becomes sticky but not paste-like.
2 ✓

Dissolve sugar and salt in vinegar. Turn cooked rice out into a wide bowl, drizzle with vinegar mixture, and mix with a slicing motion (don't mash!) while fanning.

Tip: Fanning cools the rice and evaporates excess moisture, giving the grains a shiny finish.
3 ✓

Cut nori sheets into strips approx. 1.5 inches wide. With wet hands, form oval balls of rice (approx. 0.7 oz each).

Tip: Always wet your hands (add a little vinegar to water), or rice will stick to you, not itself.
4 ✓

Wrap a nori strip around each rice ball, leaving a rim at the top. Seal the end of the nori with a single crushed grain of rice.

Tip: Rough side of nori faces in, shiny side faces out.
5 ✓

Smear a tiny bit of wasabi on top of the rice, then spoon the Ikura into the 'basket'. Serve immediately.

Tip: Nori absorbs moisture from the rice and becomes chewy quickly, so eat fresh for the crisp experience.

Recipe FAQ

Why is the rice falling apart?
You didn't rinse it enough, or didn't use sushi rice (short-grain), which provides the stickiness.

Ingredients

  • 3/4 cup Sushi Rice (short-grain, uncooked)
  • 3/4 cup Water (plus 2 tbsp)
  • 2 tbsp Rice Vinegar
  • 1 tbsp Sugar
  • 1/2 tsp Salt
  • 3 oz Ikura (Salmon Roe)
  • 2 sheets Nori (dried seaweed)
  • 1 tsp Wasabi