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Before you jump to Salmon and Salmon Roe Oyako Chirashizushi recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.
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We hope you got benefit from reading it, now let’s go back to salmon and salmon roe oyako chirashizushi recipe. To cook salmon and salmon roe oyako chirashizushi you need 14 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to cook Salmon and Salmon Roe Oyako Chirashizushi:
- Prepare 360 ml Uncooked white rice
- Take 2 tsp Sake
- Provide 3 cm Kombu
- Take For the sushi vinegar:
- Get 3 tbsp Vinegar
- Take 2 tbsp Sugar
- Take 1 1/2 tsp Salt
- Get Main ingredients:
- Provide 1 White sesame seeds
- Use 1 Shredded nori seaweed
- Use 1 piece Lightly salted salmon
- Take 2 Eggs
- Prepare 1 Marinated salmon roe (ikura)
- You need 1 Shiso leaves
Instructions to make Salmon and Salmon Roe Oyako Chirashizushi:
- Rinse the rice well. Put the rinsed rice, sake and konbu seaweed in the bowl of a rice cooker, add the usual amount of water and cook.
- Put the freshly cooked hot rice in a large bowl. Sprinkle in the combined sushi vinegar ingredients, and mix together using a cutting motion. Cover with a moist wrung-out kitchen towel, and leave to cool to body temperature.
- Cook the salmon on a grill, and take off the skin and bones.
- Make kinshi tamago - finely shredded thin omelette. Shred the shiso leaves.
- Mound the sushi rice on a serving plate. Top with white sesame seeds, shredded nori, salmon, kinshi tamago, salmon caviar and shiso leaves in that order, and it's done.
- You can also mix in thinly sliced cucumber that's been massaged with a little salt and wrung out tightly. Try adding some cooked nanohana (broccolini) or lotus root cooked in vinegar water, to make it that much more spring-like.
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