Recipe of Perfect Salmon and Salmon Roe Oyako Chirashizushi
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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 make salmon and salmon roe oyako chirashizushi you need 14 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Salmon and Salmon Roe Oyako Chirashizushi:
- Provide 360 ml of Uncooked white rice.
- You need 2 tsp of Sake.
- Get 3 cm of Kombu.
- Provide of For the sushi vinegar:.
- You need 3 tbsp of Vinegar.
- Take 2 tbsp of Sugar.
- Provide 1 1/2 tsp of Salt.
- Use of Main ingredients:.
- Provide 1 of White sesame seeds.
- Provide 1 of Shredded nori seaweed.
- Prepare 1 piece of Lightly salted salmon.
- Get 2 of Eggs.
- Get 1 of Marinated salmon roe (ikura).
- Prepare 1 of Shiso leaves.
Steps 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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