Salmon and Ikura Don
サーモンいくら丼
Thick slices of fresh Hokkaido salmon sashimi alongside bursting ikura salmon roe on seasoned sushi rice — the classic Hokkaido two-tone seafood rice bowl served at every seafood market.
- Total
- 40 min
- Serves
- 2
- Level
- Easy
Prep 20 min · Cook 20 min
Ingredients
Method
Cook sushi rice and season with vinegar, sugar, and salt. Fan to cool.
About 25 min
Slice salmon at a 45° angle into 7mm thick pieces.
About 5 min
Scoop the warm seasoned sushi rice into individual donburi bowls, pressing lightly to create an even layer. Fan the salmon slices over the rice, then spoon the ikura on top alongside shiso leaves and a strip of nori.
About 2 min
Fan salmon slices across one half of the rice. Spoon ikura over the other half.
About 3 min
Garnish with shiso, nori strips, and wasabi. Serve with soy sauce for drizzling.
About 2 min
Nutrition per serving (estimate)
- Calories
- 580
- Protein
- 44 g
- Carbs
- 64 g
- Fat
- 14 g
- Fibre
- 1 g
- Sugar
- 5 g
- Sodium
- 960 mg
Contains: fish, soy
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Recipe by Boon Tools.