Battleship Sushi

Strictly speaking battleship sushi are more of a nigiri sushi as they are individually hand rolled, but as the nori still appears on the outside of the sushi, they still feel at home in this chapter.

After the rice is shaped, the nori is wrapped around it so that it comes about a ½ cm/¼ inch above the rice, leaving room for less manageable toppings such as fish roe. Small cubes of different-coloured fish make a lovely topping and you don’t need to be an expert fish slicer to get tender pieces.

You do, however, need very fresh raw fish – that is what ‘sushi- or sashimi-grade’ means. If you have access to a proper Japanese fishmonger, that’s perfect.

Otherwise, go to a fish market, or other outlet where you can be sure the fish is ultra-fresh.

This recipe is extracted from Sushi published by Ryland Peters & Small (£14.99) Photography © Ryland Peters & Small

Make your favourite sushi with the best ingredients, or learn more Japanese recipes.


Ingredients for Battleship Sushi

  • 75g piece of sushi-grade raw salmon
  • 75g piece of sushi-grade raw tuna
  • 75g piece of sushi-grade raw white fish (try sea bream or halibut)
  • ½ recipe vinegared rice
  • 4 sheets of nori seaweed
  • 1 teaspoon wasabi paste (optional)
  • 1 tablespoon caviar (Sous Chef: we've used our exceptional vegan Cavi-Art here!)
  • Sushi rolling mat

How to make Battleship Sushi

  1. Cut the salmon, tuna and white fish into ½-cm cubes, put in a bowl and mix gently.
  2. Divide the seasoned sushi rice into 18 portions, a little smaller than a table tennis ball. Gently squeeze each piece into a flattened oval shape, about 2 cm high. With dry hands, cut the nori sheets into 2.5-cm strips, and wrap each piece of rice in one strip with the rough side of the nori facing inwards. Seal the ends with a dab of water. You should have about ½ cm of nori above the rice.
  3. Put a dab of wasabi, if using, on top of the rice, then add a heaped teaspoon of the fish cubes, and a little caviar.
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