How To Make Salmon Roe Rice

Refrigerate the salmon overnight. Heat a large pan or wok and add 1 tbsp oil the vegetables and salmon. Fry the salmon for 2 mins each side until it begins to turn opaque.

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Add the rice to a heavy bottomed pot along with the water sake and konbu.

How to make salmon roe rice. Dip your fingers into water and scoop up a little amount of rice. Tip in the rice and stir flaking the fish into large pieces then move everything to the side of the pan. Use the nori strip to wrap around the rice bed and seal the edges with a few drops of water.

Sprinkle the salmon with 1 teaspoon of salt on all sides and place it on a few layers of paper towels set on a rack. Let stand for at least 15 and up to 30 minutes. To make the rice wash it in a strainer until the water runs mostly clear.

This is a good time to cook the rice. Mix the ginger garlic soy and vinegar and set aside. Now take a spoonful of marinated salmon roe ikura and place over the bed of rice.

After that drain the roe heap it on some freshly cooked rice that s cooled off just a little and garnish with some wasabi and nori. For that matter neither did some fat slices of salmon sashimi. Roll and squeeze it together until it rolls into a firm log sized rectangle.

Take a small amount of rice about 3 4 the size of your palm. In a medium bowl combine salmon roe with soy sauce mirin or sake and dashi. Take a small golf ball shaped sushi rice in your palm and use your fingers to create an oval base.

A shiso leaf never hurt anything either. The idea is just to get some of those flavors into the roe and it works surprisingly well.