Ikura Don (Japanese Rice Bowl With Salmon Roe) Recipe

Name: Ikura Don (Japanese Rice Bowl With Salmon Roe) Recipe
Ingredients: 4 ounces (115g) cured salmon roe (see note); 1 tablespoon (15ml) usukuchi (light) soy sauce; 1 tablespoon (15ml) mirin or sake; 1/4 cup (60ml) homemade or instant dashi; 1 to 1 1/2 cups cooked short-grain rice, cooled slightly; Wasabi, for garnish; Nori seaweed strips, for garnish; Shiso leaf, for garnish (optional)

www.seriouseats.com

Your recipes

Ikura Don (Japanese Rice Bowl With Salmon Roe) Recipe

Ingredients

Remove All · Remove Spices · Remove Staples

4 ounces (115 grams) cured salmon roe (see note)1 tablespoon (15 milliliters) usukuchi (light) soy sauce1 tablespoon (15 milliliters) mirin or sake1/4 cup (60 milliliters) homemade or instant dashi1 to 1 1/2 cups cooked short-grain rice, cooled slightlyWasabi, for garnishNori seaweed strips, for garnishShiso leaf, for garnish (optional)

Export 8 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

In a medium bowl, combine salmon roe with soy sauce, mirin or sake, and dashi. Let stand for at least 15 and up to 30 minutes. (This is a good time to cook the rice.) Featured Video Scoop rice into a serving bowl. Drain roe, then gently spoon onto rice. Garnish with wasabi, nori strips, and shiso, if desired. If you want, you can add other seafood to the bowl, like slices of salmon sashimi, picked cooked crabmeat, uni (sea urchin), or more.