Ikura Sushi

Ikura Sushi features delicate salmon roe perched atop vinegared rice, creating a delightful burst of flavor with each bite. This dish is not only visually stunning but also packed with nutrients, making it a healthy seafood option.

Ingredients

• Sushi rice - 150 grams
• Water - 200 ml
• Rice vinegar - 30 ml
• Sugar - 10 grams
• Salt - 5 grams
• Salmon roe (ikura) - 100 grams
• Nori sheets - 1 sheet
• Sesame seeds - 5 grams
• Chives, finely chopped - 5 grams

Steps

1. Rinse the sushi rice under cold water until the water runs clear, then soak it for 20 minutes.
2. Drain the rice and cook it with 200 ml of water in a rice cooker or pot. Once cooked, let it rest for 10 minutes.
3. In a small bowl, combine rice vinegar, sugar, and salt. Heat gently until the sugar dissolves, then mix into the warm rice gently.
4. Spread the seasoned rice on a bamboo mat or in a large bowl to cool to room temperature.
5. Cut the nori sheet into small rectangles (about 5x7 cm).
6. With wet hands, take a small amount of sushi rice and mold it into oval shapes, about the size of a golf ball.
7. Place a spoonful of salmon roe on top of each rice ball.
8. Garnish with chopped chives and a sprinkle of sesame seeds.
9. Serve immediately, with soy sauce on the side for dipping.

Nutrition

• Calories: 250
• Protein: 10 g
• Carbs: 38 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 300 mg
• Cholesterol: 70 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.1 L

Health Benefits

• Rich in omega-3 fatty acids, supporting heart health.
• High in protein, promoting muscle health and repair.

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