08/26/2008

Recipe Card ~ Ikura Sushi

Enjoy ikura nigiri at home. This reipe is surprisingly easy, and making it with fresh caviar tastes so much milder than you would expect from salmon roe sushi in a restaurant.

What you will need:
2 ounces Little Pearl Salmon Caviar (King, #1 Keta, or Yukon Gold)
3 cups Japanese Rice
1/3 cup rice wine vinegar
2 Tbs. sugar
1 tsp. salt
3 1/4 cups water
Nori (Japanese seaweed used to make sushi rolls)

Cooking Instructions:
Step 1: Wash rice then cook by pan or rice cooker
Step 2: Mix rice wine vinegar, sugar, salt, and water in a sauce pan on low heat until sugar is dissolved
Step 3: Let vinegar mixture cool
Step 4: Spread rice onto a large plate and sprinkle vinegar mixture over rice and fold gently to mix
Step 6: Make rice into little cups and wrap with nori
Step 7: Fill rice cups with Little Pearl Salmon Caviar and enjoy
Step 8: Serve and enjoy with soy sauce and wasabi

Optional addition: sushi chefs often flavor ikura (salmon caviar) with soy sauce and rice wine vinegar. Try developing your special ikura recipe at home by marinating the salmon caviar with these condiments prior to creating your rolls.

Eating raw or undercooked fish: Always keep fish refrigerated or on ice to maintain freshness before serving. Consume all your fish within the first sitting, sushi generally does not keep well. even when refrigerated. If you are nursing, pregnant, under 3 years old, elderly, or your immune system is impaired you should not consume raw or undercooked fish, such as salmon caviar or ikura.