Rice topped with salmon eggs (ikura-do)

2 lbs fresh sujiko (salmon eggs/roe in the sac)
salt
1/2 cup of sake and soy sauce

1. Make a hot salt water same concentration as seawater (158 degrees Fahrenheit). Put sujiko into the hot water and break up by long chopsticks. When temperature becomes low enough to soak your hands, break up sujiko into pieces and remove skin with crumpling. When almost skin are removed, pour muddy water out. Pour clear water and add salt and remove the rest of skin carefully. Wash a whole in the cool salt water and drain for 2 or 3 minutes.
2. Put drained ikura into a vessel and pour 1/2 cup sake and 1/2 cup soy sauce. Leave for 3 hours. Mix quietly 1 or 2 times to let ikura absorb sauce equally.