With Kamado-san, you can make really tasty sushi rice with perfectly chewy texture. I like making sushi rice bowl and top with whatever the freshest sashimi grade seafood I find at a local market. Salmon and ikura (salmon roe) combination makes beautiful bright visual and always tastes good together.
EquipmentKamado-san (3 rice-cup size)
- 2 rice cups (360 ml) short grain rice, rinsed
- 1 1/4 cups (360 ml) water
- 2 tablespoons sake
- 1 piece (2″ x 2″ or 5 cm x 5 cm) kombu (dry kelp)
(For sushi-zu/ Rice Vinegar Seasoning)
- 3 tablespoons and 1 teaspoon (50 ml) rice vinegar
- 1 tablespoon raw brown sugar
- 1 teaspoon sea salt
- 12 oz (360 g) sashimi grade salmon, cut into bite-size slices
- 4 oz (120 g) ikura (soy or salt-marinated salmon roe – also called “salmon caviar”)
- Aonori seaweed or shredded nori.
- Wasabi (freshly ground or paste from a tube)
- Combine the rice, the water and the sake in Kamado-san, and place the kombu on top of the rice. Let the rice soak for 20 – 30 minutes.
- Cover Kamado-san with both lids and cook over medium-high heat for 13 – 15 minutes, or until 2 – 3 minutes after the steam starts puffing out of the top lid.
- Turn off the heat and let it stand for 20 minutes.
- Meanwhile, combine all the ingredients for sushi-zu and mix until the sugar and salt are dissolved. (You can heat it in the microwave for 25 – 30 seconds first to make it easier to dissolve.) Set aside.
- Remove both lids of Kamado-san. Remove the kelp and quickly add the sushi-zu to the rice and gently and thoroughly fluff with a rice paddle. Cover again with only the top lid of Kamado-san, and let the rice cool down for 10 – 15 minutes.
- Divide the rice into 4 bowls. Arrange the salmon and ikura over the rice, and garnish with aonori and wasabi.
- Serve some soy sauce in a saucer on the side or drizzle a small amount of it right over the salmon to enjoy.
With donabe miso soup, it makes such a delightful meal, yet it’s so easy to prepare.