Ikura Don (Salmon Roe Rice Bowl Recipe)
Ikura don or salmon roe rice bowl is salmon roe marinated in a delicious soy dashi sauce and served over a bed of rice. 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!
Ingredients
- 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) 2x2 inches
Dashi Broth
- 1 dashi packet substitute with 1 tsp dashi powder
- 1 cup water
Garnish
- egg yolk
- lime zest
- chopped scallions
- nori strips
- black sesame seeds
Instructions
- 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!