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Ingredients
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Seafood
Rice & Seasoning
Sauce & Seasoning
Garnish & Finish
Method
Rice & Seasoning
- 1
Prepare sushi rice
If rice is uncooked, cook according to package instructions to yield about 2 cups cooked. While warm, transfer to a shallow bowl. Stir together rice vinegar, sugar and kosher salt until dissolved, then fold gently into warm rice with a cutting motion. Fan the rice to cool to lukewarm (about 5–10 minutes) and set aside covered with a damp cloth.
Sauce & Seasoning
- 2
Make umami dressing
In a small bowl combine light soy sauce, mirin, dashi concentrate, yuzu juice and wasabi. Stir until smooth. Taste and adjust — it should be savory with a touch of brightness and a mild heat. Keep chilled until plating.
Seafood
- 3
Prepare ikura
Gently rinse the ikura under very cold water in a fine mesh sieve to remove any excess brine. Drain well and pat lightly with paper towel. Transfer to a small bowl and toss with half of the umami dressing (about 1/2–3/4 tsp) to lightly season; do not overmix to avoid breaking the eggs.
- 4
Assembly
- 5
Divide the warm seasoned sushi rice between two shallow bowls (1 cup each). Lightly dampen your hands with water mixed with a little rice vinegar to prevent sticking. Shape each portion into a loose mound in the center of the bowl.
- 6
Place uni pieces artfully atop one side of the rice mound. Spoon ikura in a neat cluster beside the uni so both are visible (about 40 g ikura and 30 g uni per serving).
- 7
Drizzle a few drops (about 1/4–1/2 tsp) of the remaining dressing over the ikura and around the rice — avoid pouring directly on the uni to preserve texture.
- 8
Finish each bowl with a light sprinkle of fine sea salt over the rice, a few drops of sesame oil brushed lightly over the uni (this helps aroma), and arrange shredded nori and sliced shiso around the seafood. Garnish with microgreens.
Serve
- 9
Serve immediately while rice is still slightly warm. Provide extra soy sauce and wasabi on the side for guests who want stronger seasoning. Enjoy each bite combining the creamy uni, pop of ikura and seasoned rice.