Sake To Ikura (8pz/pcs) Recipe

Cook sushi rice according to package instructions (short-grain rice, about 2 cups uncooked yields ~4 cups cooked). While still warm, fold in rice vinegar, sugar and salt until dissolved and evenly distributed. Allow rice to cool to room temperature, covering with a damp towel to prevent drying.

Divide cooled sushi rice into 4 equal portions (one portion per nori sheet). Keep a small bowl of water nearby to wet your hands to prevent sticking.

Place one nori sheet shiny side down on a bamboo mat. With wet hands, spread about 1/2 cup of rice evenly over the nori, leaving a 1–1.5 cm (1/2 inch) strip at the top edge free of rice. Press rice evenly but not too tightly.

Prepare salmon and avocado

Slice 200 g sushi-grade salmon into long strips about 6–8 mm thick and 6–8 cm long for the roll filling. Halve and pit the avocado, remove skin, and slice lengthwise into similar-length strips.

In a small bowl, combine 2 tbs mayonnaise and 1/2 tsp lemon juice. Toss salmon strips very lightly (or reserve mayonnaise for the top if you prefer cleaner sashimi inside) to add a touch of creaminess and seasoning.

Lay 3–4 strips of salmon and 3–4 strips of avocado across the lower third of the rice-covered nori (closest to you). Drizzle a few drops of soy sauce if desired. Use the bamboo mat to tightly roll the nori over the filling, pressing gently to form a uniform cylinder. Repeat for remaining sheets and filling. Wet the exposed nori edge and seal the roll.

Prepare ikura sauce: in a small bowl, whisk together 2 tbs mayonnaise, 1 tsp soy sauce, 1 tsp mirin and 1/4 tsp sesame oil. Taste and add a small amount of wasabi paste if you want a subtle heat. The sauce should be smooth and slightly runny; thin with a drop of water if too thick.

Trim each roll into 8 equal pieces using a sharp knife dipped in water between cuts to prevent sticking. Arrange pieces on a serving plate.

Top each piece with a thin slice of sashimi salmon (cut to fit the top of each roll). You can gently press the salmon slice onto the roll so it adheres.

Using a small spoon, place about 8–9 g (approximately 1 teaspoon) of ikura on top of the salmon slice of each piece. Spoon a small drop (about 1/4 tsp) of the prepared ikura sauce over the ikura or around the roll as desired. The sauce complements the roe and adds umami.

Sprinkle a pinch of toasted sesame seeds over the rolls for aroma and texture. Add pickled ginger and optional wasabi on the side.

Serve immediately at room temperature or slightly chilled. Provide soy sauce for dipping. This recipe yields 4 rolls, cut into 8 pieces each (total 32 pieces) — the menu item portion specified as 8 pcs corresponds to one roll cut into 8 pieces; adjust servings below accordingly.