Ikura and Salmon sashimi on rice

Name: Ikura and Salmon sashimi on rice
Yield: 1 serving.
Cuisine: Kenyan
Ingredients: 1 serving rice; 100 g salmon sashimi(steak); 3 table spoon Ikura; 30 ml hon-tsuyu; 100 ml clean water (dilutes hon-tsuyu taste)

Duncan Wambua @wambuzi

Nairobi, Kenya

This is not a very popular recipe especially because the ingredients are so expensive to buy for a household (Salted Ikura cost about 25,000/kg in Kenya). But anyway it can be a good experiment if you happen to have the ingredients with you.

Duncan Wambua @wambuzi

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Ingredients

1 serving.

1serving rice
100 gsalmon sashimi(steak)
3 table spoonIkura
30 mlhon-tsuyu
100 mlclean water (dilutes hon-tsuyu taste)

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Steps

1

If you can not find unsalted Ikura then salted ikura will work just fine. We will need to soak it in water overnight then rinse with running water the next day to reduce the saltiness.
2

After draining all the water, Soak the Ikura in your water and Hon-tsuyu mixture for a couple of hours. I used 3 hrs. This was just to add a different flavour apart from the salt taste.
3

Prepare you rice. Just one serving.
4

Cut your salmon into bite size strips (sashimi blocks).
5

Serve the rice first then add the salmon strips. Pour the ikura over the salmon and dive in! Enjoy.