Easy Homemade Sushi Rolls with Salmon Roe (Ikura)

Making Homemade Sushi Rolls with Salmon Roe (Ikura) is an easy and fun way to enjoy a luxurious meal at home. With just a few simple ingredients like sushi rice, fresh cucumber, avocado, and the rich taste of salmon roe, you can create a beautiful and flavorful dish. Whether you’re a sushi lover or new to making your own rolls, this recipe allows you to bring the taste of a high-end sushi restaurant right into your kitchen. It’s a perfect choice for a special occasion, or even just a weekend treat. Plus, salmon roe adds a burst of gourmet flavor that makes the sushi even more enjoyable.

Homemade Sushi Rolls with Salmon Roe (Ikura)

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Servings 4 sushi rolls (about 24 pieces)

Equipment

• Bamboo sushi mat
• Small bowl for water (to dip your fingers)
• Rice cooker or stovetop pot

Ingredients

  

• 1 cup sushi rice
• 1 ½ cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp salt
• 4 sheets nori seaweed
• 100 g salmon roe Ikura
• 1 cucumber thinly sliced
• 1 ripe avocado sliced
• Smoked salmon or other fillings optional
• Soy sauce wasabi, and pickled ginger for serving

Instructions

 

• Cook the sushi rice:

  Rinse the sushi rice under cold water until the water runs clear. Cook according to the rice cooker instructions or stovetop method (1 cup rice to 1 ½ cups water). Once cooked, transfer it to a large bowl.
• Season the rice:

  While the rice is still warm, mix rice vinegar, sugar, and salt in a small bowl. Stir until dissolved and gently fold this mixture into the rice. Let it cool to room temperature.
• Prepare the fillings:

  Thinly slice the cucumber, avocado, and any optional fillings like smoked salmon.
• Assemble the sushi rolls:

  Place a sheet of nori, shiny side down, on the bamboo sushi mat. Wet your fingers with water to prevent rice from sticking. Spread a thin layer of sushi rice over the nori, leaving 1 inch of space at the top. Add cucumber, avocado, smoked salmon (if using), and a spoonful of salmon roe in a line across the center of the rice.
• Roll the sushi:

  Carefully roll the sushi using the bamboo mat, pressing gently to keep the roll tight. Once the roll is complete, wet the top edge of the nori to seal the roll.
• Slice and serve:

  Use a sharp knife to slice the roll into 6 pieces. Serve with soy sauce, wasabi, and pickled ginger.

Notes

Tips for Making Perfect Sushi Rolls:
Ensure your rice is sticky but not too wet for easy rolling.
Use fresh ingredients for the best flavor and texture.
Salmon roe (Ikura) adds a burst of luxury, but you can substitute with other roe or fillings if preferred.