Mizkan sauces and vinegars are crafted with care by a family-owned company with nine generations of vinegar-brewing expertise. Using only the finest ingredients, each of our vinegars is brewed according to traditional practices, creating a clean flavor that is mild and mellow.
Yield 4
Prep time
15 MinCook time
30 MinInactive time
30 MinTotal time
1 H & 15 MIkura Rice Bowl (Golden Pearl Trout Caviar)
This is my favorite way to eat rice; covered with Ikura (aka Pearl Trout Roe). Especially when it’s executed correctly, this dish results in beautiful alchemy of warm, fragrant rice; slightly chewy in texture, and perfectly seasoned with rice vinegar that is subtle sweet yet still savory; paired with the alluring saline, umami, and earthy flavors of delectable trout caviar. The addition of 24k gold makes this dish a little extra fancy, if you are trying to impress a guest. However, it's optional. *Disclaimer: this is not a traditional recipe.* Recipe li
Ingredients
Sushi Rice
Ikura Marinade
Garnishes
Instructions
Cook Sushi Rice
- Combine 2 cups of Kokuho Rose® and 2 1/2 cups water in a medium saucepan.
- Bring to a full hard boil.
- Reduce heat to low and simmer covered for 20 minutes.
- Remove from heat and let stand covered for 10 minutes.
- Fluff with fork or rice paddle.
- Remove rice from the pot, and place in a separate mixing bowl to season
Season Sushi Rice
- In a separate, small bowl combine 3 tbsp. of Rice Vinegar, 1 tbsp. of Organic Sugar, and 1/2 tsp. of Kosher Salt.
- Mix the vinegar solution until the sugar and salt is completely dissolved.
- Gradually add the vinegar solution to the cooked sushi rice, while (gently and thoroughly) fluffing the rice.
- Then season the rice with 2 tsp. of toasted sesame oil.
- Again, gently and thoroughly, fluff the rice.
- Divide the rice into 4 portions.
Season Ikura
- In a medium-sized mixing bowl, add 8 oz. of Ikura, 1/4 cup of small diced jalapeno, 2 tsp. of Organic Shoyu, 1/4 cup of Small Diced Jalapeno, 1/8 tsp. of Grated Ginger, and 1/4 tsp. of Fresh Lemon Juice.
- Gently fold the mixture with a spatula to incorporate the ingredients.
- Allow Ikura to marinate for 30 minutes.
- Drain the Ikura through a fine-mesh strainer prior to serving.
Assemble
- In a medium-sized rice bowl, gently pack the bowl with 1 portion of seasoned sushi rice.
- Gently spoon 4 oz. of the seasoned Ikura over the rice.
- Garnish the Ikura with toasted sesame seeds and sliced scallions.
