Ikura Don (Salmon Roe Rice Bowl Recipe)

Ikura Don (Salmon Roe Rice Bowl Recipe)

Servings 2 people
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes


  • 5 oz ikura (salmon roe)
  • 2-3 cups cooked rice short-grain or medium-grain rice

Soy Marinade

  • 1/4 cup dashi broth
  • 1 tbsp soy sauce
  • 1 tbsp sake substitute with soju or mirin
  • 1 tbsp mirin
  • 2 pieces dried kelp (kombu) 2×2 inches

Dashi Broth

  • 1 dashi packet substitute with 1 tsp dashi powder
  • 1 cup water


  • egg yolk
  • lime zest
  • chopped scallions
  • nori strips
  • black sesame seeds


  • In a small pot, combine the dashi packet and 1 cup water. Simmer for 5 minutes then strain. If using dashi powder, mix with hot water and it's ready to use.
  • In a small pot, combine dashi broth, soy sauce, sake, mirin, and dried kelp. Bring to a boil then reduce the heat to low for a gentle simmer. Simmer for 5 minutes then set aside to cool completely. Once cooled, remove the dried kelp.
  • Place the ikura (salmon roe) in a small mixing bowl. Pour the cooled marinade over the ikura then set aside to marinate for 15 minutes.
  • In the meantime, scoop half the amount of rice into each serving bowl. Allow the rice to slightly cool.
  • After 15 minutes, strain the ikura with a fine mesh sieve. Add the ikura on top of the rice then serve with your choice of garnishes!


Course: Dinner, Lunch, Main Course
Cuisine: Japanese

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