Ikuradon - Salmon Roe Rice Bowl

Ingredients

• 2 cups (470ml) sushi rice 2 cups (470ml) sushi rice
• 2 cups (470ml) water 2 cups (470ml) water
• 1/4 cup (60ml) rice vinegar 1/4 cup (60ml) rice vinegar
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon salt 1 teaspoon salt
• 200g salmon roe (ikura) 200g salmon roe (ikura)
• 2 sheets nori seaweed, thinly sliced 2 sheets nori seaweed, thinly sliced
• 2 green onions, thinly sliced 2 green onions, thinly sliced

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 65g, 5g
• Protein: 15g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Rinse the sushi rice under cold water until the water runs clear.
2. 2.
   In a saucepan, combine the rinsed rice and water. Let it soak for 30 minutes.
3. 3.
   Cook the rice according to the package instructions or using a rice cooker.
4. 4.
   In a small bowl, mix the rice vinegar, sugar, and salt until dissolved.
5. 5.
   Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture while the rice is still hot. Allow it to cool to room temperature.
6. 6.
   Divide the sushi rice into bowls.
7. 7.
   Top each bowl of rice with a generous amount of salmon roe.
8. 8.
   Garnish with sliced nori seaweed and green onions.
9. 9.
   Serve immediately and enjoy the vibrant flavors of Ikuradon.

Treat your ingredients with care...

• Salmon Roe — Handle the salmon roe gently to avoid crushing the delicate pearls. Keep it refrigerated until ready to use to maintain freshness.

Tips & Tricks

• For an extra burst of flavor, drizzle a small amount of soy sauce or ponzu sauce over the salmon roe before serving.
• If you prefer a bit of heat, add a touch of wasabi or shichimi togarashi (Japanese seven spice) to your Ikuradon.
• Experiment with different garnishes such as cucumber slices or pickled ginger to add additional layers of flavor and texture.
• Make sure to use high-quality sushi rice for the best results.
• Serve Ikuradon as a standalone dish or as part of a Japanese-inspired meal.

Serving advice

Serve Ikuradon in individual bowls, allowing each person to enjoy the vibrant colors and flavors of their own portion. Pair it with a side of miso soup and a simple green salad for a complete and satisfying meal.

Presentation advice

To enhance the presentation of Ikuradon, arrange the salmon roe in a neat mound on top of the sushi rice. Sprinkle the sliced green onions and nori seaweed over the roe, creating an appealing contrast of colors. Serve the dish on a traditional Japanese lacquerware bowl or a simple white ceramic bowl to let the vibrant colors shine.