Anguillan Style Ikura Sushi

Ingredients

In this Anguillan adaptation of Ikura Sushi, we infuse the sushi rice with a touch of tropical sweetness, using local ingredients such as coconut milk and brown sugar. The garnish includes fresh Caribbean herbs like cilantro and scallions, adding a vibrant flavor profile. Additionally, we serve the sushi rolls with a tangy dipping sauce made with lime juice and Anguillan hot pepper sauce, giving it a Caribbean kick. We alse have the original recipe for Ikura Sushi, so you can check it out.

• 2 cups (470ml) sushi rice 2 cups (470ml) sushi rice
• 2 cups (470ml) water 2 cups (470ml) water
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 1 teaspoon salt 1 teaspoon salt
• 1/4 cup (60ml) rice vinegar 1/4 cup (60ml) rice vinegar
• 1/4 cup (60ml) lime juice 1/4 cup (60ml) lime juice
• 1 tablespoon Anguillan hot pepper sauce 1 tablespoon Anguillan hot pepper sauce
• 1/2 cup (100g) ikura (salmon roe) 1/2 cup (100g) ikura (salmon roe)
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Sliced scallions, for garnish Sliced scallions, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 4g, 1g
• Carbohydrates (total, sugars): 65g, 5g
• Protein: 6g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   Rinse the sushi rice under cold water until the water runs clear.
2. 2.
   In a saucepan, combine the rinsed rice, water, coconut milk, brown sugar, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
3. 3.
   Remove the rice from heat and let it sit, covered, for an additional 10 minutes.
4. 4.
   In a small bowl, mix together the rice vinegar, lime juice, and Anguillan hot pepper sauce.
5. 5.
   Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture until well combined.
6. 6.
   Allow the rice to cool to room temperature.
7. 7.
   Once the rice has cooled, take a small handful and shape it into a rectangular sushi roll.
8. 8.
   Place a spoonful of ikura on top of the rice roll and gently press it down.
9. 9.
   Repeat the process with the remaining rice and ikura.
10. 10.
    Garnish the sushi rolls with fresh cilantro and sliced scallions.
11. 11.
    Serve the Anguillan Style Ikura Sushi with a side of the tangy dipping sauce.

Treat your ingredients with care...

• Sushi rice — Rinse the rice thoroughly to remove excess starch before cooking.
• Ikura (salmon roe) — Gently rinse the ikura under cold water to remove any excess saltiness before using.

Tips & Tricks

• For added flavor, you can mix a small amount of coconut milk into the dipping sauce.
• Experiment with different herbs such as mint or basil for a unique twist.
• If you prefer a spicier kick, increase the amount of Anguillan hot pepper sauce in the dipping sauce.
• Ensure the rice is cooled to room temperature before shaping it into sushi rolls to prevent it from becoming sticky.
• Use a sharp knife to slice the sushi rolls for clean and neat cuts.

Serving advice

Serve the Anguillan Style Ikura Sushi as an appetizer or as part of a sushi platter. Arrange the sushi rolls on a beautiful platter and garnish with additional fresh herbs for an eye-catching presentation.

Presentation advice

To enhance the presentation, you can sprinkle some toasted sesame seeds over the sushi rolls before garnishing with fresh herbs. Serve the dipping sauce in small individual bowls alongside the sushi rolls for an elegant touch.