Salmon and Salmon Roe Oyako Chirashizushi

Salmon and Salmon Roe Oyako Chirashizushi

The orange of the salmon and the sparkling salmon roe (ikura) are so cute! This is an easy and delicious chirashi sushi that I recommend serving to guests or on special occasions like the Hinamatsuri festival.

Ingredients: 3 to 4 servings

Uncooked white rice
2 rice cooker cups (360 ml)
2 teaspoons
3 cm
For the sushi vinegar:
3 tablespoons
2 tablespoons
1 1/2 teaspoons
Main ingredients:
White sesame seeds
To taste
Shredded nori seaweed
To taste
Lightly salted salmon
1 piece
Marinated salmon roe (ikura)
To taste
Shiso leaves
To taste


1. Rinse the rice well. Put the rinsed rice, sake and konbu seaweed in the bowl of a rice cooker, add the usual amount of water and cook.
2. Put the freshly cooked hot rice in a large bowl. Sprinkle in the combined sushi vinegar ingredients, and mix together using a cutting motion. Cover with a moist wrung-out kitchen towel, and leave to cool to body temperature.
3. Cook the salmon on a grill, and take off the skin and bones.
4. Make kinshi tamago - finely shredded thin omelette. Shred the shiso leaves.
5. Mound the sushi rice on a serving plate. Top with white sesame seeds, shredded nori, salmon, kinshi tamago, salmon caviar and shiso leaves in that order, and it's done.
6. You can also mix in thinly sliced cucumber that's been massaged with a little salt and wrung out tightly. Try adding some cooked nanohana (broccolini) or lotus root cooked in vinegar water, to make it that much more spring-like.

Story Behind this Recipe

I had a lot of salted salmon on hand.