Ikura Don (Salmon Roe Rice Bowl Recipe)

This salmon roe rice bowl or ikura don is made of marinated salmon roe and served over a bed of rice. These jewel-like beads are marinated in a delicious soy dashi sauce and burst with flavor in every bite. It’s rich, salty, briny, oceany, and exploding with umami flavors!

It’s one of the easiest meals to prepare and great for meal prep because it can be made in advance. Best of all, everything comes together in just 30 minutes!

What is ikura?

In Japanese, ikura translates as salmon roe, and don means rice. These bright orange balls are like briny and seafood flavor bombs that bring ocean delight to your mouth! 

A close relative of ikura is caviar, which you might be familiar with. Both ikura and caviar are fish eggs. Caviar is the roe or egg of various types of fish, however, the most common and popular variety is from sturgeon. In terms of flavor, caviar is more on the nutty and buttery side and can be enjoyed on its own or with bread or crackers for dipping. Ikura, on the other hand, is usually used as a topping for rice, sushi, or recipes such as my fancy Korean egg drop sandwich. 

Ikura is usually sold in containers and they come already cured. The curing solutions can be as simple as salt and as complex as soy sauce, sake, mirin, and other flavoring ingredients. The curing process enhances its flavor and texture and also helps preserve it for a longer shelf life. However, it’s still best to consume the ikura as soon as possible or within 3 days after purchasing for the freshest and most enjoyable experience. If there are any leftovers or unused ikura after opening the package, I recommend transferring them to a sealed airtight container, including the brine, and keeping them at the coldest part of your fridge. Consume within 3 days.

Why you’ll love this recipe

If you’re looking to level up your rice bowls with minimal cooking required, this ikura don is for you! While the ingredients are simple and made with pantry staples, the payoff is a flavor explosion in every bite. 

The freshness of the salmon roe or ‘ikura’ adds a bright and oceany element. It’s like these small orange beads give you a taste of the sea in every bite! Since the ikura is marinated in a soy dashi sauce, it’s quite savory, and serving it over a bed of freshly cooked white rice will balance out the flavors.

What’s more to that is the lime zest which cuts through the richness and gives this dish a bright citrus zing! I think that it keeps the palate interested and wanting more. I also added some nori to amp up the umami and savory notes in the overall dish. 

Finally, I crowned my bowl with a raw egg yolk. Mix it into the ikura don watch it transform into a creamy, luscious, decadent sauce that ties the whole dish together!

Ikura Don Ingredients and Substitutions

Ikura (salmon roe): These bright orange beads are the star of this recipe so you want to make sure you use the freshest roe. They usually come pre-cured and can be found in the sashimi section of your local Asian market. I almost always get mine at H Mart!

Cooked rice: I like to use medium or short-grain rice because they are starchier and sticker than long-grain rice. Using starchier rice for rice bowls like this recipe allows for the roe and sauce to adhere to the rice grains better.

Soy Marinade Ingredients and Substitutions

Dashi broth: Serves as a delicious umami base for the marinade. I used a dashi packet but you can also use dashi powder mixed with water. I recommend using 1/2 teaspoon dashi powder for 1 cup of water. Be sure to adjust to taste. 

Soy sauce: For saltiness and umami. I like using the Pearl River Bridge brand for this recipe. 

Sake: A type of fermented rice wine that enhances the savory taste. Can be substituted with soju or mirin. If you have dietary restrictions, you can skip this. 

Mirin: A type of rice wine that adds a touch of sweetness and complexity to the marinade. 

Dried kelp (kombu): Adds umami, saltiness, and an oceany flavor to complement the ikura don. 

Dashi Broth Ingredients and Substitutions

Dashi packet: Dashi packets are prepared Japanese soup packets that usually come in individual serving sizes and are used like tea bags. You can substitute these with dashi powder.

Water: One cup of liquid for one dashi packet. 

Garnish Ingredients and Substitutions

Lime zest: In my opinion, the lime zest is essential for this dish! The zesty flavors balance out the savoriness and brighten the don. 

Egg yolk: I love adding an egg yolk to all my don or rice bowls. It adds creaminess and richness!

Chopped scallions: Added for freshness. This can be substituted with chives.

Nori strips: For extra umami and flavor!

Black sesame seeds: Added for texture and some nuttiness. 

How to Prepare Ikura Don

Step 1: Prepare the dashi

In a small pot, combine the dashi packet and 1 cup of water. Simmer for 5 minutes then strain. If using dashi powder, mix ½ teaspoon with 1 cup of hot water and it’s ready to use. 

Step 2: Prepare the marinade

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. 

Step 3: Marinade the salmon roe

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. 

Step 4: Assemble the rice

In the meantime, scoop half the amount of rice into each serving bowl. Allow the rice to slightly cool.

Step 5: Add the ikura, garnish, and serve

After 15 minutes, strain the ikura with a fine mesh sieve. Be sure to reserve the marinade! Add the ikura on top of the rice then zest some lime zest over the ikura. Top with egg yolk, chopped scallions, nori strips, black sesame seeds, and your favorite toppings!

Preparation Tips for Ikura Don

Here are the best tips for making the most delicious ikura don every time:

• Ikura is incredibly fragile so be sure to handle it gently. Even the slightest agitation can cause them to break and pop. You want to keep a light hand and only a slight pressure when mixing and spooning them around.
• Since there are two main components of this dish—ikura and rice—you want to prepare the rice well! You want to use short-grain or medium-grain rice since it is starchier and stickier than long-grain rice. The starchy rice allows for the sauce and ikura to adhere better. 
• Get creative with your own bowl. For instance, you might want to add other seafood like uni, salmon sashimi, or other types of raw fish for added variety. After all, it’s your bowl and you’re the chef, so you’re free to customize it to your liking. 
• Serve your ikura with extra soy dashi marinade as well as wasabi or togarashi on the side, if you like spicy.
• Be sure to reserve the ikura marinade and add it over the rice, to taste. You can also save it to season other dishes. 
• For the ikura-to-rice ratio, feel free to put as much ikura as you like! The great thing about prepping your own meals at home is that you can prepare them however you desire!

Frequently Asked Questions

Is ikura the same as caviar?

Both ikura and caviar are fish eggs or roe. The main difference is that they come from different types of fish. Ikura comes specifically from salmon, while caviar is usually obtained from sturgeon or trout.

Is ikura safe to eat?

Yes, but a good rule of thumb is to get it from reputable sources to avoid the risk of food-borne illnesses. Ikura should always be chilled in the fridge. The packaging should be sealed for freshness and safety.

What kind of rice should I use for ikura don?

I like to use short or medium-grain rice for ikura don and almost all of my rice bowl recipes. These rice varieties are moist, sticky, and starchy which is ideal because it allows for the ikura and sauce to adhere to the rice. It also holds up when eaten using chopsticks!

How to store leftover ikura don?

With a dish that is this good, I bet you won’t have any leftovers but in case there are leftover marinated ikura, keep them in a sealed air-tight container in the refrigerator. Ideally, you’d want to separate the ikura and rice and store them separately. Marinated ikura will stay fresh in the fridge for up to 3 days but should be consumed as soon as possible for freshness. 

Looking for more easy and delicious rice bowl recipes?

Easy Hawaiian Salmon Poke — Fresh sushi-grade salmon is marinated in soy sauce, sesame oil, sambal, and aromatics for a rich savory, and umami flavor! The seasonings used are inspired by Hawaiian poke making it light yet incredibly satisfying. No cooking is required so it is perfect when you want something quick and hearty. If you’re a fan of spicy food, check out my Spicy Salmon Poke Bowl recipe!

Beef Dolsot Bibimbap — A labor of love that takes quite some time to make, bibimbap is a medley of vegetables, meat, and rice topped with a fried egg and gochujang sauce, eaten by first mixing everything together in the bowl. For this recipe, I used marinated raw beef! But you can saute the beef or use other protein like chicken or pork if you prefer.

30-Minute Pork Katsudon — Katsudon is a delicious rice bowl served with breaded deep-fried pork cutlet that’s topped with sweet onions, and egg, in a sweet and savory dashi broth. The combination of flavors and textures, from the extra crispy and juicy pork, followed by the dashi sauce-soaked fluffy rice and rich creamy eggs makes this feel like a warm hug.

Japanese Beef Rice Bowl — This Japanese-style beef rice bowl or ‘gyudon‘ is a quick, hearty, and satisfying meal that comes together in just 15 minutes. It’s a simple yet satisfying dish that is made of thinly sliced beef and aromatics cooked in a sweet and savory sauce and served over a bowl of steaming rice.

Oyakodon — Oyakodon is a Japanese chicken and egg rice bowl. It comes with a dashi-based sauce that ties everything together. It’s comforting, delicious, and packed with so much flavor.