Bring on the adult pop rocks. Salmon roe is one of my favorite ingredients. It truly is a fishy version of the amazing pop rock candies. Salmon roe has texture on lock down. The way the salmon roe explodes and floods the mouth with intense yet enjoyable oceanic flavor is one of life’s great food pleasures. This is an easy Japanese inspired recipe to enjoy salmon roe. It is a traditional rice bowl meets a French ring mold.
Rice and salmon roe (or ikura in Japanese) are truly made for one another, but what elevates this dish are the additions of a fried egg, a simply soy & vinegar mixture, sake, and dried seaweed. Eggs on eggs, come on that’s genius. The fried egg introduces an even more velvety texture to the luscious salmon roe. And for those that find salmon roe too intense, a trick of “cleansing” the salmon roe in sake prior to serving helps remove some of its unwanted fishiness.
Salmon roe, fried egg, and rice recipe
Ingredients (serves 1 hungry individual or 2 as an appetizer)
- 0.25 lbs Salmon roe (ikura)
- 2 tablespoons sake
- 1 teaspoon dried seaweed & sesame seed mix (like this)
- 1/2 cup rice
- 1 egg
- 1 tablespoon soy sauce
- 1 teaspoon mirin
- 1 teaspoon rice wine vinegar
- 1 ring mold
- 1 paintbrush
First let’s get the salmon roe ready for the ball. Place the salmon roe in a bowl and cover it with the sake. Have them swim together for 5-10 minutes and then use a strainer to drain the sake.
While the sake and salmon roe are mingling, let’s prepare the other items. Fry the egg in a small pan over low heat with a mixture of olive oil and butter. Cook the egg in a manner that keeps the yolk intact and vibrant, aka do not flip the egg. Move the egg to the side once cooked. In a small bowl, mix together the soy sauce, mirin, and rice wine vinegar. Adjust the seasonings to your liking.
Now it’s time to plate. Using the ring mold, add the rice to form the base. Brush a tiny amount of the soy mixture onto the rice. Then add the salmon roe on top of the rice, continuing to use the ring mold for guidance. Then brush a lot more of the soy mixture on to the salmon roe. Gently remove the ring mold from the rice and salmon roe stack. Use the ring mold to cut the fried egg into a uniform shape and carefully add it on top of the salmon roe.
To finish off the plate, take a pinch of the dried seaweed mixture and place it right on top of the sexy egg yolk. Devour this immediately with your spoon.