200g/ 20 sacs Sashimi grade sea urchin roe, defrosted
1 1/4 cups of koshihikari rice, washed
1 1/4 cups of water
Japanese seaweed pieces/ nori
For Miso Soup:
2 tb White miso paste
2 cups water
1 tb dashi
1 salad onion, thinly sliced
Soft silken tofu, chopped into bite sized cubes
Dried wakame seaweed
Soak the rice in measured water (1:1 ratio) for half an hour before cooking in a rice cooker. Alternatively you can use sushi rice to achieve desired sticky rice effect.
When rice is cooked lightly fluff the rice with the spatula, shut the lid and let rest for 10 minutes.
Divide the rice into bowls and arrange the sea urchin roe on top of the rice.
Garnish the rice bowls with seaweed pieces, salmon caviar and shichimi togarashi.
To prepare miso soup pour water into a saucepan and bring to a soft boil.
Add dashi soup stock and whisk to dissolve. Turn the heat off.
Add miso paste and whisk until completely dissolved.
Return to a simmer but be careful not to boil the soup. Add the tofu and wakame and cook for another minute or until heated thoroughly. Remove the saucepan from heat and ladle the soup into soup bowls. Garnish with salad onions and serve immediately.