Salmon with Ikura Rice
- 2-1/4 cups (3 rice-cooker cups) Japanese white rice, washed and drained
- 2-1/2 cups water (if cooking on the stovetop)
- 1 teaspoon dashi powder or 2-inch square of kombu
- 6 ounces salted salmon, or fresh salmon seasoned with 1 teaspoon salt
- 1/4 cup ikura (salmon roe)
- Soy sauce, for drizzling
- 2 scallions, thinly sliced
- 1 sheet nori (optional), torn into small pieces or shredded
If cooking the rice on the stovetop:
- Put the washed rice into a heavy-duty medium pot with a tight-fitting lid, such as Staub or Le Creuset. Add the 2-1/2 cups water. Sprinkle in the dashi powder (or add the kombu). Lay the salmon, skin-side up, on top of the rice and cover with the lid. Bring to a boil over high heat, 6 to 9 minutes. Do not open the lid—instead, to check if it’s boiling, look for steam and listen for bubbling sounds. Immediately reduce the heat to low and cook for exactly 10 minutes. Remove from the heat. Let sit, covered, for 10 minutes.
If cooking the rice in a rice cooker:
- Place the washed rice in the bowl of a rice cooker. Add enough water to reach the 3-cup line for white rice. Sprinkle in the dashi powder or lay in the kombu. Lay the salmon, skin-side up, on the rice, and cook on the white rice setting.
- When the rice is finished cooking, carefully open the lid. Dip a rice paddle in water to prevent the grains from sticking to it. Fluff the rice and flake apart the salmon by scooping down to the bottom and gently folding up a few times. Some steam will be released and the rice will become more aerated. Remove the kombu, if that’s what you used.
- Scoop the rice into four or six bowls, depending on how many people you are serving. Top with the ikura, drizzle with soy sauce, and sprinkle with the scallions and torn nori.