Recipe: Perfect Salmon and Salmon Roe Oyako Chirashizushi

Salmon and Salmon Roe Oyako Chirashizushi.

You can have Salmon and Salmon Roe Oyako Chirashizushi using 14 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Salmon and Salmon Roe Oyako Chirashizushi

1. It's 360 ml of Uncooked white rice.
2. It's 2 tsp of Sake.
3. It's 3 cm of Kombu.
4. You need of For the sushi vinegar:.
5. You need 3 tbsp of Vinegar.
6. You need 2 tbsp of Sugar.
7. It's 1 1/2 tsp of Salt.
8. You need of Main ingredients:.
9. Prepare 1 of White sesame seeds.
10. You need 1 of Shredded nori seaweed.
11. It's 1 piece of Lightly salted salmon.
12. You need 2 of Eggs.
13. It's 1 of Marinated salmon roe (ikura).
14. Prepare 1 of Shiso leaves.

Salmon and Salmon Roe Oyako Chirashizushi instructions

1. 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..
2. 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..
3. Cook the salmon on a grill, and take off the skin and bones..
4. Make kinshi tamago - finely shredded thin omelette. Shred the shiso leaves..
5. 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..
6. 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..