Salmon Battleship Sushi filled with Salmon Roe Recipe

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Added by How To Make Sushi


  • Sashimi Grade Salmon
  • Fresh Wasabi Root
  • The small bowl of cooked sushi rice
  • 1 half-length of cucumber, sliced lengthways
  • Salmon Roe
  • Pickled ginger (optional)


Step 1: Slicing the Sashimi

  1. Cut a rectangular block of Sashimi-grade Salmon. Place it at a 45-degree angle to the board, allowing you to cut straight down the length of the filet with ease.
  2. (Note. For optimum cuts, always slice the Sashimi at 90 degrees, across the fat lines and muscle fibers. This will allow for a more tender, melt-in-the-mouth Sashimi.
  3. To make your first cut, align the blade with the bottom-most corner at a 45-degree angle. Hold the Sashimi firmly in place with three fingers, then gently guide the knife through the flesh, starting at the heel. A sharp knife will glide with ease.
  4. Set aside the first piece of Sashimi, and continue making subsequent, similarly sized cuts across the width of the filet. For reference, each should be approximately 5 mm in thickness.

Forming rice in hand step 2: Preparing the Rice and Wasabi

  1. Wash and prepare the Wasabi, then, using small, circular motions, begin grating it to a fine consistency using the Sharkskin Paddle Grater. Use a finger to push the Wasabi to the center of the board, thus creating a ball. Set aside for later.
  2. To prepare the rice center, first, moisten your hands with a little water. Take a small clump of sushi rice and begin forming it into a ball in your hand. Avoid rolling between both hands, as this will compress the rice too much, making it disintegrate.


  • Miyabi, or similarly sharp knife
  • Sharkskin Paddle Grater
  • Chopping board
  • Small bowls (for the ingredients)
  • Decorative rectangular plate or board
Filled fish

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