Japanese Salmon Roe Rice Bowl

Ingredients

• 1.5 cups Japanese short-grain white rice
• 1.75 cups Water
• 3 tablespoons Rice vinegar
• 2 teaspoons Granulated sugar
• ¾ teaspoon Fine sea salt
• 150 grams Ikura (salmon roe), sushi grade
• 1 whole Ripe Hass avocado
• 1 teaspoon Fresh lemon juice
• 2 sheets Nori seaweed sheets
• 2 tablespoons Japanese soy sauce
• ½ teaspoon Wasabi (optional)
• 1 teaspoon Sesame seeds

Instructions

1. 1

   Rinse 1.5 cups of Japanese short-grain white rice in a fine-mesh strainer under cold running water, stirring gently with your fingers until the water runs almost clear—this removes excess starch and prevents gummy rice. Transfer to a medium saucepan.

2. 2

   Add 1.75 cups of cold water to the rice. Set the pan over medium-high heat and bring to a boil—you'll hear a rolling boil and see steam rising. Cover with a tight-fitting lid, immediately reduce heat to low, and cook for 15 minutes without lifting the lid. You should hear a quiet hiss and smell the rice cooking; resist the urge to peek.

3. 3

   Remove from heat and let stand, covered, for 10 minutes. The residual steam finishes cooking the rice and firms the grains so they hold their shape when seasoned.

4. 4

   While the rice rests, combine 3 tablespoons of rice vinegar, 2 teaspoons of granulated sugar, and 0.75 teaspoon of fine sea salt in a small bowl. Stir until the sugar and salt fully dissolve—no grittiness when you rub the liquid between your fingers.

5. 5

   Transfer the cooked rice to a large shallow wooden or glass bowl (a wooden sushi oke is traditional). Drizzle the vinegar mixture over the rice and fold gently with a wooden paddle or spatula, using slicing motions rather than stirring. This coats each grain evenly and cools the rice slightly without crushing it. Let it cool to room temperature, about 5 minutes, stirring occasionally.

6. 6

   Divide the seasoned sushi rice between two large bowls, mounding it gently in the center. The rice should still be warm or at room temperature—never cold from the refrigerator.

7. 7

   Cut a ripe Hass avocado in half lengthwise, remove the pit by striking it with a knife and twisting, then scoop the flesh onto a cutting board. Slice the avocado into 1/4-inch-thick pieces, keeping them together in their original shape. Squeeze 1 teaspoon of fresh lemon juice over the slices to prevent browning, then carefully fan the avocado slices on top of the rice in each bowl.

8. 8

   Hold a nori seaweed sheet shiny-side down over each bowl and tear it into bite-sized strips with your fingers—the pieces don't need to be uniform. Scatter them around the rice and avocado. The nori will soften slightly from the rice steam and become chewy-crisp.

9. 9

   Gently spoon 75 grams of ikura (salmon roe) into the center of each bowl, creating a small nest on top of the rice. Handle the roe delicately so the individual beads remain intact and glossy—they're the star of the dish. If you like heat, add a small dollop of 0.25 teaspoon of wasabi to one side of each bowl.

10. 10

    Sprinkle 0.5 teaspoon of sesame seeds over each bowl for nuttiness and visual appeal. Serve immediately with a small dish of soy sauce on the side and a ceramic spoon or wooden paddle. Drizzle a little soy sauce over the ikura just before eating—the salt brightens the briny, buttery roe.

Tools you’ll need

• fine-mesh strainer
• medium saucepan with tight-fitting lid
• small bowl
• large shallow wooden or glass bowl
• wooden paddle or spatula
• cutting board
• sharp knife
• two large serving bowls
• spoon

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