Ingredients
Part 1: Sushi Ramen Broth
- 2 liters cold water
- 1 piece kombu (about 10 x 10 cm)
- 30 g dried shiitake mushrooms
- 500 g chicken wings or chicken backs
- 1 small onion, halved
- 1 piece ginger (5 cm), sliced
- 2 cloves garlic, smashed
- 60 ml light soy sauce
- 30 ml mirin
- 1 tablespoon sake
- Salt to taste
This broth is designed to be clear, umami-rich, and gentle enough for raw fish.
Part 2: Sushi Rice
- 2 cups Japanese short-grain rice
- 2 1/4 cups water
Sushi Vinegar
- 60 ml rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
Part 3: Ramen Noodles
- 4 portions fresh ramen noodles
(Thin, straight noodles work best for this dish)
Part 4: Fish and Sushi Toppings
Choose sushi-grade fish only.
- 200 g salmon, sashimi grade
- 200 g tuna, sashimi grade
- Optional additions:
- Yellowtail
- Scallops
- Shrimp (lightly poached)
Light Fish Marinade (Optional but Recommended)
- 1 tablespoon soy sauce
- 1 teaspoon mirin
- 1 teaspoon neutral oil
- A few drops sesame oil
Part 5: Additional Toppings
- 1 avocado, thinly sliced
- 1 cucumber, julienned
- Nori sheets, cut into thin strips
- Pickled ginger
- Wasabi (optional)
- Toasted sesame seeds
- Microgreens or finely sliced scallions
Step-by-Step Instructions
Step 1: Preparing the Broth Base
- Place the kombu and dried shiitake mushrooms into cold water.
- Let soak for at least 30 minutes. This cold extraction prevents bitterness and maximizes umami.
- Slowly heat the pot over medium-low heat.
- Just before the water reaches a boil, remove the kombu. Do not let it boil.
This creates a clean dashi foundation.
Step 2: Building the Broth
- Add chicken wings, onion, ginger, and garlic to the pot.
- Bring to a gentle simmer, not a rolling boil.
- Skim foam and impurities during the first 30 minutes.
- Maintain a gentle simmer for 2 to 3 hours.
This slow cooking extracts collagen and flavor without clouding the broth.
Step 3: Seasoning the Broth
- Strain the broth through a fine mesh strainer.
- Return the clear broth to the pot.
- Add soy sauce, mirin, and sake.
- Taste and adjust salt carefully.
The final broth should taste savory, lightly sweet, and clean, not heavy.
Keep warm on low heat.
Step 4: Cooking Sushi Rice
- Rinse rice under cold water until the water runs clear.
- Cook using a rice cooker or pot.
- While the rice cooks, heat rice vinegar, sugar, and salt until dissolved.
- Transfer cooked rice to a wide bowl.
- Gently fold in sushi vinegar using a slicing motion.
- Allow rice to cool to room temperature.
Do not refrigerate sushi rice.
Step 5: Preparing the Fish
- Keep fish refrigerated until just before slicing.
- Use a very sharp knife.
- Slice salmon and tuna into thin sashimi slices.
- If using marinade, gently coat fish and refrigerate for 10 minutes only.
Do not over-marinate; the fish should remain fresh and clean tasting.
Step 6: Preparing Toppings
- Slice avocado just before serving to prevent browning.
- Cut cucumber into thin matchsticks.
- Toast sesame seeds lightly if not pre-toasted.
- Prepare nori strips.
Keep all toppings organized and ready.
Step 7: Cooking the Ramen Noodles
- Bring a large pot of water to a rolling boil.
- Cook noodles according to package instructions.
- Drain immediately.
- Rinse briefly with hot water to remove excess starch.
Do not let noodles sit; timing matters.
Step 8: Assembling the Sushi Ramen Bowl
Assembly order is important.
- Place a small mound of sushi rice in the bottom of each bowl.
Use about 3 to 4 tablespoons per bowl. - Add freshly cooked ramen noodles on top of the rice.
- Pour hot broth carefully over noodles.
The rice should warm but not dissolve. - Arrange fish slices gently on top.
- Add avocado, cucumber, and nori.
- Garnish with sesame seeds, scallions, and microgreens.
- Serve with pickled ginger and optional wasabi on the side.
How to Eat Sushi Ramen
- Start by tasting the broth alone.
- Mix noodles lightly.
- Take bites of fish separately or combined with noodles.
- Avoid stirring aggressively to preserve presentation and texture.
Variations
Cooked Fish Version
Replace raw fish with:
- Teriyaki salmon
- Miso-glazed cod
- Grilled eel
Vegetarian Version
- Use kombu and mushroom broth only
- Add tofu, marinated mushrooms, and edamame
Spicy Version
- Add chili oil to the broth
- Include spicy tuna topping
