Ikura Sushi

Rinse the sushi rice in cold water until the water runs clear, then drain.

In a medium saucepan, combine the rinsed rice and water. Bring to a boil over high heat, then reduce the heat to low. Cover and simmer for 15 minutes or until all the water is absorbed.

Remove the rice from the heat and let it rest, covered, for 10 minutes.

In a small saucepan, gently heat the rice vinegar, sugar, and salt over medium heat until the sugar dissolves. Do not bring to a boil.

Transfer the cooked rice to a large bowl and drizzle the vinegar mixture over it.

Mix the rice gently by cutting and folding with a rice paddle or spatula, fanning the rice to cool it and give it a glossy appearance.

Cut the nori sheets in half lengthwise to create 8 strips.

Wet your hands with water to prevent sticking and take a small handful of sushi rice, about 2 tablespoons.

Shape the rice into a small oval ball using gentle pressure from your fingers.

Wrap a strip of nori around the edge of the rice ball, leaving the top open. The nori will act as a cup to hold the ikura.

Press the ends of the nori together gently to secure it around the rice.

Fill the open end with a generous amount of ikura.

Repeat the process for the remaining rice and nori strips.

Serve the ikura sushi with a small dish of soy sauce and wasabi on the side.