Wednesday, March 18, 2015

Aromatic Ikura Rice (Part 2)

Here's another version of Ikura rice, with double-lid donabe rice cooker, "Kamado-san". This time, I made sushi rice and topped with smoked salmon and ikura. It's so easy! Here's the recipe.

Smoked Salmon and Ikura Chirashi Sushi
(3 rice-cup size double-lid donabe rice cooker, "Kamado-san")

Ingredients: (4 - 5 servings)
2 rice cups (360 ml) short grain rice, rinsed and drained
1 1/2 cups (360 ml) minus 2 tablespoons water
2 tablespoons sake
1 piece (2” x 2” or 5 cm x 5 cm) dry kelp ("dashi kombu") (optional)

(vinegar seasoning "sushi-zu" for the rice)
3 tablespoons and 1 teaspoon (50 ml) rice vinegar
1 tablespoon sugar
1 teaspoon salt

1/2 cup (120 ml) or so micro greens (Asian kind is preferred)
6 oz (180 g) smoked salmon (pre-sliced, if available)
4 oz (120 g) ikura (salmon roe)
lemon wedges
wasabi paste (optional)

  1. In “Kamado-san”, soak the rinsed rice with the water and sake and put the dry kelp on top of the rice. Soak for 20 minutes. 
  2. Place both lids of “Kamado-san” so that the holes of the lids are positioned perpendicular to each other. 
  3. Set “Kamado-san” over medium-high heat and cook for 13-15 minutes, or until 2 minutes after the steam starts puffing out of the top lid. 
  4. Turn off the heat and let it stand for 20 minutes. 
  5. Meanwhile, combine the ingredients for “sushi-zu” and mix until the sugar and salt are dissolved. (You can heat it in the microwave for 25-30 seconds first to make it easier to dissolve.) 
  6. Remove both lids of "Kamado-san". Remove the kelp and quickly add the “sushi-zu” to the rice and fluff with a rice paddle.
  7. To decorate, spread the micro greens (save a few pieces for garnish) over the rice, followed by the smoked salmon and ikura. Garnish with a few sprigs of remaining micro greens.
  8. Serve immediately with lemon wedges and some wasabi paste.
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Happy donabe life.