Ikura (salmon Roe) And Salmon Donburi Recipe

Rinse rice

Place the 2 cups of Japanese short-grain rice in a fine mesh sieve or bowl. Rinse under cold water, gently swishing with your hand, until the rinse water runs almost clear (3–5 rinses). Drain well for 10 minutes.

Cook rice

Combine the rinsed rice and 440 ml water in a heavy saucepan with a tight-fitting lid or use a rice cooker. If using a saucepan bring to a gentle boil over medium-high heat, then reduce to low, cover and simmer for 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, for 10 minutes.

Prepare sushi-style seasoning

While rice cooks, stir together 2 tbs rice vinegar, 1 tbs sugar and 1 tsp salt in a small bowl until sugar and salt dissolve.

Season rice

Transfer hot rice to a large wooden or nonreactive bowl. Gently fold in the vinegar mixture with a rice paddle or spatula, fanning the rice if possible to cool it quickly and give a shiny finish. Cover with a damp towel and keep at slightly warm/room temperature until serving (do not refrigerate).

Prepare salmon

Ensure the salmon is sashimi-grade. Pat dry with paper towel. Using a very sharp knife, slice the salmon against the grain into thin bite-sized slices or small cubes (about 0.5 cm thick) depending on preferred texture. Place on a chilled plate and keep refrigerated until assembly.

Marinate salmon (optional)

If you prefer lightly seasoned salmon, combine 1 tbs soy sauce, 1 tbs mirin and 1 tbs sake in a small bowl. Briefly toss the salmon slices or cubes in this mixture for 2–3 minutes, then drain in a sieve and return to a chilled plate. Do not marinate longer than 10 minutes to avoid curing the fish.

Prep ikura

If ikura is in a jar with brine, drain gently in a fine mesh sieve and blot very lightly with paper towel to remove excess liquid. Keep chilled until ready to top the bowls.

Prepare nori and garnishes

Shred or cut 1 sheet of nori into thin strips. Thinly slice scallions and shiso leaves (if using). Lightly toast 1 tsp sesame seeds in a dry skillet over low heat until fragrant, about 1 minute. Set aside.

Make finishing sauce

In a small bowl combine remaining 2 tbs soy sauce (from the 3 tbs total), 1 tbs mirin (if not used for marinating), and wasabi (start with 1/2 tsp, add more to taste). Stir until combined. For a smoother sauce, dissolve wasabi in a tiny splash of warm water first. Optionally whisk in 1 tsp toasted sesame oil for aroma.

Assemble donburi bowls

Divide the warm seasoned rice evenly between 4 donburi (rice) bowls — this recipe yields four modest bowls (servings listed below). Gently arrange the salmon slices/cubes on one side of each bowl. Spoon ikura on the other side or create a small mound in the center (about 30 g per bowl). Sprinkle shredded nori, sliced scallions, and shiso over the bowls. Scatter toasted sesame seeds and place pickled ginger at the edge.

Finish and serve

Drizzle a small amount of the finishing sauce over the salmon and a touch over the ikura if desired, or serve sauce on the side. Add a small dab of wasabi to each bowl for those who want extra heat. Serve immediately while rice is slightly warm so the contrast with chilled fish and ikura is pleasant.