These sushi are hand moulded and resemble little battleships they are simple to make. Fish eggs of all sorts make a great filling, giving the sushi lots of colour.

Prep: 10 Minutes



  • Sushi Rice
  • Nori Sheets: Cut into rectangles to hold the rice
  • Filling: Salmon Roe, Flying Fish, Cods Roe, Herring Roe etc.
  • Wasabi


  1. Take a small ball of sushi rice and make it into a slight rectangle shape just under 5cm long (similar to nigiri sushi).
  2. Cut a rectangle of nori, large enough so that it can be wrapped around the bottom and sides of the rice. It should come just above the rice.
  3. Dab a little wasabi on the top of the rice and cover the top with your choice of fillings.