How to Cook Delicious Ikura and Salmon sashimi on rice perfect & tasty!

As soon as you comprehend the fundamentals of cooking, it can be such a releasing and also awarding experience to produce a merely tasty dish or baked product. The smells in your house and the faces of the people that you share it with are priceless. We wish this Ikura and Salmon sashimi on rice recipe will certainly provide you some idea for you to end up being a remarkable chef.

Garnish with wasabi, nori strips, and If you want, you can add other seafood to the bowl, like slices of salmon sashimi, picked cooked crabmeat. Salmon Cream Cheese and Salmon Ikura. Salmon eggs sushi - Ikura sushi.

Provide serving rice.
You need salmon sashimi(steak).
You need to prepare Ikura.
You need to prepare hon-tsuyu.
Provide clean water (dilutes hon-tsuyu taste).

Short Tips:

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If you can not find unsalted Ikura then salted ikura will work just fine. We will need to soak it in water overnight then rinse with running water the next day to reduce the saltiness..
After draining all the water, Soak the Ikura in your water and Hon-tsuyu mixture for a couple of hours. I used 3 hrs. This was just to add a different flavour apart from the salt taste..
Prepare you rice. Just one serving..
Cut your salmon into bite size strips (sashimi blocks)..
Serve the rice first then add the salmon strips. Pour the ikura over the salmon and dive in! Enjoy..

Photo: Carlos Avila Gonzalez, The Chronicle. This recipe is adapted from chef Miyuki Hasegawa at Yuzuki Japanese Eatery in San Francisco, where they also serve donabe rice with seasonal ingredients like matusake mushrooms and King crab. Salmon sashimi and fresh salmon roe served over shiso leaves and rice, garnished with thinly sliced nori. They are really crazy about salmon sashimi and ikura and it's interesting because these two are my most favorite ones as well (gene?). There are many Ikura in the market with Japanese packaging that may not be from Japan.

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