Ikura Sushi with a Twist

Ingredients

• 2 cups (400g) sushi rice 2 cups (400g) sushi rice
• 4 cups (950ml) water 4 cups (950ml) water
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon salt 1 teaspoon salt
• 2 tablespoons yuzu juice 2 tablespoons yuzu juice
• 200g fresh ikura (salmon roe) 200g fresh ikura (salmon roe)
• 4 sheets of nori (seaweed) 4 sheets of nori (seaweed)
• Soy sauce, for serving Soy sauce, for serving
• Wasabi, for serving Wasabi, for serving
• Pickled ginger, for serving Pickled ginger, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 3g, 0.5g
• Carbohydrates (total, sugars): 75g, 2g
• Protein: 7g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the sushi rice under cold water until the water runs clear. Drain well.
2. 2.
   In a saucepan, combine the rinsed rice and water. Bring to a boil, then reduce the heat to low and cover. Cook for 15 minutes or until the rice is tender and the water is absorbed.
3. 3.
   In a small bowl, mix together the rice vinegar, sugar, and salt until dissolved. Set aside.
4. 4.
   Transfer the cooked rice to a large bowl and let it cool slightly. Gradually pour the vinegar mixture over the rice while gently folding it in with a wooden spatula. Be careful not to mash the rice.
5. 5.
   Once the rice has cooled to room temperature, drizzle the yuzu juice over it and gently mix to incorporate.
6. 6.
   Cut the nori sheets into thin strips or small squares.
7. 7.
   Take a small portion of sushi rice and shape it into a rectangular mound using wet hands.
8. 8.
   Place a spoonful of ikura on top of the rice mound, gently pressing it down to secure.
9. 9.
   Wrap the rice and ikura with a strip of nori, securing it with a dab of water.
10. 10.
    Repeat the process with the remaining rice, ikura, and nori.
11. 11.
    Serve the Ikura Sushi with soy sauce, wasabi, and pickled ginger on the side.

Treat your ingredients with care...

• Sushi rice — Rinse the rice thoroughly to remove excess starch for a fluffier texture.
• Yuzu juice — If yuzu juice is not available, you can substitute it with a combination of lemon and lime juice.
• Nori — Cut the nori sheets just before assembling the sushi to maintain their crispness.
• Ikura — Ensure the ikura is fresh and properly chilled before using it in the recipe.
• Pickled ginger — Use store-bought pickled ginger or make your own by marinating thinly sliced ginger in rice vinegar and sugar.

Tips & Tricks

• Wet your hands before handling the sushi rice to prevent it from sticking.
• Use a sharp knife to cut the sushi rolls into bite-sized pieces for a clean and neat presentation.
• Experiment with different toppings such as thinly sliced cucumber or avocado for added freshness.
• Adjust the amount of wasabi and soy sauce according to your personal preference for spiciness and saltiness.
• Serve the Ikura Sushi immediately after assembling to enjoy the optimal texture and flavors.

Serving advice

Arrange the Ikura Sushi on a beautiful platter, garnished with fresh herbs like shiso leaves or microgreens. Serve alongside soy sauce, wasabi, and pickled ginger for dipping and cleansing the palate between bites.

Presentation advice

To create an elegant presentation, arrange the Ikura Sushi in a circular pattern on a rectangular sushi board or a traditional Japanese lacquerware tray. Garnish with edible flowers or thinly sliced radishes for a pop of color.