Miso-Dressed Leek Rice Bowls with Eggs and Salmon Caviar
These elegant rice bowls pair tender steamed leeks with a savory-sweet miso dressing, jammy eggs, and bright pops of salmon caviar. Served over sushi rice, they make a satisfying Japanese-inspired meal with rich umami flavor and a fresh, delicate finish.
Servings4 Portions
Prep Time20 Mins
Cook Time30 Mins
Difficulty
Intermediate
Ingredients
4
- medium eggs4
- keta salmon caviar
- baby leeks12
- sushi rice300 g
- white miso1 tbsp
- Dijon mustard0.5 tbsp
- rice vinegar1 tbsp
- mirin0.5 tbsp
- honey0.8 tbsp
Step-by-Step Instructions
01
Trim the baby leeks, remove any tough outer layers, and cut them into 3 cm pieces. Rinse carefully between the layers to remove grit while keeping the pieces intact. In a small bowl, whisk together the Dijon mustard, white miso, rice vinegar, mirin, honey, and a little black pepper.
02
Steam the leeks for 12-15 minutes, or until tender when pierced with the tip of a knife but still holding their shape. Transfer them to a clean towel or paper towels and gently pat dry, then let them cool slightly.
03
Meanwhile, cook the sushi rice according to the package directions. Place the eggs in boiling water and cook for about 7 minutes for softly set yolks. Cool them under cold running water, then peel and halve.
04
Add the drained leeks to a large bowl and gently toss with the miso dressing until evenly coated. Divide the cooked sushi rice among four bowls, top with the dressed leeks and two egg halves, then finish each serving with a spoonful of keta salmon caviar. Serve right away.
Chef's Tips
Pat the steamed leeks dry before dressing them so the miso sauce stays flavorful and clings well. If keta salmon caviar is unavailable, use salmon roe or omit it for a simpler bowl. Taste the dressing before adding any salt, since miso and caviar already bring plenty of seasoning. Cooked rice and dressed leeks are best served fresh, but they can be stored separately in the refrigerator for up to 1 day.
