Ikura no Chirashi

Ikura no Chirashi is a vibrant Japanese rice dish topped with luscious salmon roe, fresh vegetables, and a hint of umami. This healthy seafood dish is not only visually appealing but also bursting with flavors and nutrients.

Ingredients

• Sushi rice - 150 grams
• Water - 200 ml
• Rice vinegar - 30 ml
• Sugar - 10 grams
• Salt - 5 grams
• Ikura (salmon roe) - 100 grams
• Cucumber - 1 small, julienned
• Carrot - 1 small, julienned
• Nori (seaweed) - 1 sheet, cut into strips
• Sesame seeds - 1 tablespoon
• Soy sauce - for drizzling
• Green onions - 1 stalk, finely chopped

Steps

1. Rinse the sushi rice under cold water until the water runs clear, then soak for 30 minutes.
2. In a pot, combine the soaked rice and water. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes. Remove from heat and let it sit covered for 10 minutes.
3. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice to season it, then let it cool to room temperature.
4. Prepare the vegetables by julienning the cucumber and carrot, and set aside.
5. Once the rice has cooled, divide it between two serving bowls.
6. Top each bowl of rice with ikura, julienned cucumber, julienned carrot, and nori strips.
7. Sprinkle sesame seeds and chopped green onions on top.
8. Drizzle with soy sauce before serving.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 70 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 100 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.15 L

Health Benefits

• High in omega-3 fatty acids from ikura, supporting heart health.
• Rich in vitamins and minerals from fresh vegetables.

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