Salmon with Ikura Rice | Connecticut Public

Ingredients

• 2-1/4 cups (3 rice-cooker cups) Japanese white rice, (washed and drained)
• 2-1/2 cups water ((if cooking on the stovetop))
• 1 teaspoon dashi powder or 2-inch square of kombu
• 6 ounces salted salmon, or fresh salmon seasoned with 1 teaspoon salt
• 1/4 cup ikura ((salmon roe))
• Soy sauce, (for drizzling)
• 2 scallions, (thinly sliced)
• 1 sheet nori ((optional), torn into small pieces or shredded)