Ikura Don - Salmon Roe Rice Bowl
Glossy, jewel-bright salmon roe over seasoned sushi rice — one of Hokkaido's most luxurious yet effortless bowls.
⏱️ Prep: 40 min🍳 Cook: 0 min
Ingredients
| 2 cups (360g) | sushi rice, cooked | |
| 3 tablespoons | 45 ml | rice vinegar |
| 1.5 tablespoons | 23 ml | sugar |
| 1.5 teaspoons | 7.5 ml | salt |
| 4 oz (115g) | fresh ikura (salmon roe) | |
| 2 tablespoons | 30 ml | soy sauce (for marinating roe) |
| 1 tablespoon | 15 ml | sake |
| 1 tablespoon | 15 ml | mirin |
| — | shredded nori and wasabi to serve |
Instructions
- While rice is still hot, gently fold in a mixture of rice vinegar, sugar, and salt. Fan to cool to room temperature.
- Mix soy sauce, sake, and mirin. Spoon over the roe and marinate 30 minutes if using fresh roe.
- Divide seasoned rice into donburi bowls.
- Spoon ikura generously over the rice. Top with shredded nori and a small dab of wasabi.