Salmon roe (ikura) for sushi is prepared by soaking them in soy sauce and Japanese rice wine (sake). The process helps in removing the strong fishy flavor and makes the texture of the roe smoother and lighter. Each individual roe remains swollen, lightens up in color, and the texture becomes more enjoyable to the palate.
If you think that the taste of the roe is too overpowering, just add quail eggs and cucumber slices to neutralize the flavor.
Since the salmon roe are immersed in soy sauce, one does not need to add more later on. A little wasabi enhances the sweet flavors from the richness of the roe.
This type of sushi is a bit easier to prepare than the others since you make the shape like a battle ship :D not the usual round form.
Click here for recipe.
"An egg is always an adventure; the next one may be different."