Deconstructed Salmon Ikura Sushi
1 bowl of sushi rice / jasmine rice
¾ Tbsp Rice Vinegar
½ Tbsp Icing Sugar
¼ Tsp Salt
1 Tbsp Oil
Pinch of Salt
1 Tbsp Ikura / Salmon Roe
Spring Onions, chopped
Cook rice in rice cooker and cool it when cooked.
Pour some oil into frying pan on turn on low heat, pan fry salmon on both sides for about 1min on each side. Add in about 2 Tbsp of water into the frying pan to prevent the surface of the fish from charring. Cover with a cover and cook for another min on each side before removing from heat. Set aside.NOTE: Be careful and ensure that salmon does not overcook and turn brown. We want to maintain the pink colour on the surface of the salmon.
Clean the same frying pan with a disposable kitchen towel, beat egg making sure the egg white and yolk are very well mix as we do not want to end up with whites in the cooked egg.
Pour the beaten egg into your frying pan before turning on the heat on the stove. Using 2 pairs of chopstick scramble your egg until cooked, making sure all scramble eggs are yellow and not brown or charred. We want to maintain the golden colour of the egg. Set aside.
In a bowl mix rice vinegar, icing sugar, salt until all ingredient is melted. Add the mixture into the sushi rice and mix well.
Remove skin from salmon fish and flake it. Mix the fish with the rice and transfer to a serving bowl. Add in the scramble egg on top of the salmon rice in the centre and sprinkle with sesame seeds. Spoon the Ikura all over the rice and scramble eggs, garnish with spring onions.
NOTE: If you do not fancy Ikura or unable to find this ingredient, you can substitute it with carrot. Boiled some slice carrot until soft. Using a straw and flower shape biscuit cutter, cut out the tiny circle that resemble the shape of Ikura and garnish on the rice.