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- Sep 11, 2004
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Does anyone know how to do it? My aunty needs the info, and I'm having some difficulty finding it. 
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Preparing Ikura (Salmon Roe)?
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Have you searched the net for recipe/ instructions?
Also, there's more than a few good books about making sushi I'm sure. Actually the ikura sushi you are trying to make is one of the easiest IMHO to make. ( that along with Uni -sea urchin eggs) . For this type of sushi you don't even need the little bamboo mat!
It's just a simple 'ball' of rice wrapped with nori ( the seaweed) to make a little cup, and then the Ikura is placed inside it. Traditionally it is shaped in an oval( the rice cup thingy) about an inch by an inch and a half.
Also, with the few times I've made sushi( or tried to!) I found if harder to make the rice just right than I found it diffucult to make the sushi it self. The rice must be just right, not too sticky, but sticky just enough to hold together. The rice is cooked and then vinagar, salt and sugar are added (IIRC) just after the rice has come off the stove. You will have to practice your timing on this a few times I imagine.
here is a pretty decent link , that no doubt explains it better than me :
http://japanesefood.about.com/library/weekly/aa092900b.htm
Hope it works out for her!
|M|
Also, there's more than a few good books about making sushi I'm sure. Actually the ikura sushi you are trying to make is one of the easiest IMHO to make. ( that along with Uni -sea urchin eggs) . For this type of sushi you don't even need the little bamboo mat!
It's just a simple 'ball' of rice wrapped with nori ( the seaweed) to make a little cup, and then the Ikura is placed inside it. Traditionally it is shaped in an oval( the rice cup thingy) about an inch by an inch and a half.
Also, with the few times I've made sushi( or tried to!) I found if harder to make the rice just right than I found it diffucult to make the sushi it self. The rice must be just right, not too sticky, but sticky just enough to hold together. The rice is cooked and then vinagar, salt and sugar are added (IIRC) just after the rice has come off the stove. You will have to practice your timing on this a few times I imagine.
here is a pretty decent link , that no doubt explains it better than me :
http://japanesefood.about.com/library/weekly/aa092900b.htm
Hope it works out for her!
|M|
- Joined
- Sep 11, 2004
- Messages
- 1,675
I have searched. I think she was looking more for the curing of the roe fresh-out-of-the-fish though.
All I've found was that you have to let it sit in a salt water brine overnight and rinse. No other info on the brine...
All I've found was that you have to let it sit in a salt water brine overnight and rinse. No other info on the brine...
- Joined
- Jan 6, 2001
- Messages
- 4,399
In the movie "Wall Street", Charlie Sheen had a contraption (about the size of a toaster) on his kitchen counter that made perfectly shaped sushi rice thingees. All he then had to do was slap a slice of maguro on one and, voila! Anyone seen this machine for sale anywhere?
- Joined
- Sep 11, 2004
- Messages
- 1,675
The Genki Sushi chain uses and automated press it can shoot out "perfectly shaped sushi rice thingees" faster than the workers could put them together. It was about the size of a large motorized shave ice machine, infact they would look somewhat alike if placed side by side.
Oh
I thought you meant the actual preperation of the rolls.
If you do a search for curing caviar you should be in good shape.
as far as I know it's the same process as caviar prep.( caviar- sturgeon ikura-salmon)
I think it's pretty much an easy task as well. You would have to 'rub' the eggs on a mesh screen to remove the outer membrane and any blood. Then you should rinse it in clean water. From here the methods all vary, and since I have not done this, I won't give you advise! lol I know it's salted. I guess sometimes it is soaked in Brine, sometimes it's hand salted by a master chef.
You'll have to look around for any more info. Mabye someone else will step up!
Brine is just pretty much salty water - specifically water that is completely saturated with salts. Historically used to preserve veggies , fish, and meats.
|M|
I thought you meant the actual preperation of the rolls.
If you do a search for curing caviar you should be in good shape.
as far as I know it's the same process as caviar prep.( caviar- sturgeon ikura-salmon)
I think it's pretty much an easy task as well. You would have to 'rub' the eggs on a mesh screen to remove the outer membrane and any blood. Then you should rinse it in clean water. From here the methods all vary, and since I have not done this, I won't give you advise! lol I know it's salted. I guess sometimes it is soaked in Brine, sometimes it's hand salted by a master chef.
You'll have to look around for any more info. Mabye someone else will step up!
Brine is just pretty much salty water - specifically water that is completely saturated with salts. Historically used to preserve veggies , fish, and meats.
|M|