I’ve been enjoying local ikura (salmon roe) from Loki Fish for a while now, but this week I’ve found my favorite way to use it.  I put some ikura into a bowl of Japanese rice with a poached egg, nori (seaweed), and thin ribbons of smoked salmon skin from Wilson Fish.  So simple and good.  The salmon roe and egg yolk both break down and coat the rice with their salty, fatty flavors, while the sliced salmon skin and nori provide some contrasting texture.  You could add in some cucumber slices too, and maybe some avocado.

With the exception of the nori, the toppings I used are all high in fat-soluble vitamins and omega-3 fatty acids.  Fish eggs are a source of vitamin K2 (menatetrenone).

Ikura Bowl with Seaweed, Salmon Skin and Poached Egg

Per person:

1/2 cup Japanese rice

2 T ikura (salmon roe)

1 egg

1/4 sheet nori

about 6 square inches smoked salmon skin

Soak the rice and rinse well, until the water runs clear.  Cook in a pot or rice cooker.  Scoop it into individual serving bowls.  Heat a small pot of water.  When boiling, add the egg, and spoon the white over the yolk.  When it’s cooked, drain and place on top of the rice.  Add ikura to rice.  Using a scissors, cut thin ribbons of nori and salmon skin onto rice.  Serve.

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