Ikura Temaki (Salmon Roe Handroll)
I loveeee ikura (イクラ in Japanese), aka salmon roe. It is full of salty, unami and omega goodness. Not forgetting to mention that they look so pretty too, like little glistening gems in the sea. I made these ikura temaki (handroll 手巻) after an awful experience at a popular Japanese restaurant chain. I ordered a ikura handroll and was shocked when it arrived on the table. Each individual salmon roe had burst as if someone had stamped violently on the tray of ikura.
The juices from the precious roe had entirely leaked out. When I feedback the sad state of my handroll to the waiter, he was totally nonchalant about it and did not even offer a “sorry”. I told the waiter to rely my feedback to the kitchen, he just said, “oh ok, I will feedback to them” and walked away :( I did not want to create a scene so I just moved on with my dinner, paying full price for the handroll. That very same weekend, I bought the best grade of ikura (still cheaper than ordering at restaurants) from Meidi-Ya supermarket and made the handroll myself. Even though I am no sushi chef, they tasted really good and fresh. I even have a recipe for it on my blog now. So … yay for happy endings! :P
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If you have leftover ingredients, make the equally easy ikura don (salmon roe on rice). Click the photo above for the recipe.