Salmon and Ikura Rice Bowl

Course Main Course

Cuisine Japanese

Keyword Rice, Salmon

Not including resting time of salmon fillet 1

Servings 4 servings

2 cups (Use the cup attached to a rice cooker) Japanese sushi rice, (equal to 1 1/2 US cups ) see note
1/2 tablespoon sake
1/2 tablespoon mirin
1/2 teaspoon kosher salt, see note
2 x 3 inches kombu
1 tablespoon toasted white sesame seeds

Season salmon fillets with salt generously and let it sit in refrigerator at least 2 hours before cooking, preferably overnight.
Rinse rice under running cold water until the water gets almost clear. Cover the rice with fresh cold water and soak for 30 minutes. Drain the rice thoroughly in a strainer for15 minutes. Place the rice in the inner pot of a rice cooker. Add sake, mirin, and salt. Add the water up to the mark of 2 cups for Sushi Rice. Place a kombu on top of rice. Start a rice cooker.
Preheat broiler. Use paper towels, pat dry salmon fillet. Place a salmon on a rack with a sheet tray. Position the salmon about 6 inches from the heat source and broil until it flakes for a few minutes or more. It is easy to burn so watch it carefully. When it cools enough to handle, flake the salmon. Remove and discard the skin and pin bones
Once rice is ready, keep the rice cooker unopen to let it steam 10 more minutes. Discard a kombu. Fluff the rice with a rice scoop and mix in the half of salmon flakes and sesame seeds.
Divide the salmon rice into serving bowls. Place the remaining half of salmon flakes and ikura on top of the rice. Serve with nori flakes and wasabi paste if desired.

I use Diamond Crystal Kosher Salt. If using Morton Kosher Salt, table salt, or fine sea salt, reduce the amount by half and adjust seasoning to taste.
If you prefer cooking rice on a pot on stove top, use 1 1/2 US cups of Japanese sushi rice. Rice and water raitio is 1:1 by volume. After rinsing rice, soak rice with fresh cold water for 30 minutes. Once it comes to boil, turn the heat down to low and put a lid on. Simmer for 20 minutes. Turn off the heat and let it steam for another 10 minutes.