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Ingredients
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Main Ingredients
Method
Preparation of Sushi Rice
- 1
Rinse the Sushi Rice
Place the sushi rice in a fine-mesh sieve and rinse under cold water until the water runs clear. This removes excess starch.
- 2
Cook the Sushi Rice
In a rice cooker or pot, combine the rinsed rice with 1.25 cups of water. Cook according to your rice cooker instructions or bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes until the water is absorbed.
- 3
Season the Rice
Once cooked, transfer the rice to a bowl. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved, then gently fold this mixture into the warm rice. Let it cool to room temperature.
Preparing the Ikura
- 4
Prepare the Soy Sauce Mixture
In a small bowl, mix together the soy sauce, mirin, and wasabi to create a dipping sauce for the ikura.
- 5
Assemble the Dish
On a serving plate, create small mounds of sushi rice (about 2 tablespoons each). Top each mound with a generous spoonful of salmon roe.
- 6
Garnish
Cut the nori sheets into strips and place them alongside the sushi rice and ikura for garnish. Serve with the soy sauce mixture on the side.
