Salmon Ikura Don Recipe

Rinse the rice in a fine-mesh sieve under cold running water, swirling with your hand, until the water runs clear (about 6–8 rinses). Drain 10–15 minutes.

Combine the rinsed rice and 2.2 cups water in a medium pot with a tight-fitting lid. Let sit 30 minutes if you have time (optional) to hydrate; otherwise proceed to cooking.

Bring to a boil over medium-high heat, then lower to the lowest heat, cover, and simmer 12–15 minutes until water is absorbed. Turn off heat and let steam, covered, another 10 minutes.

Meanwhile, warm 3 tbs rice vinegar, 1.5 tbs sugar, and 0.75 tsp salt in a small saucepan over low heat or microwave just until sugar dissolves. Do not boil.

Transfer cooked rice to a large wooden or wide bowl. Pour the vinegar mixture evenly over the rice and fold gently with a paddle or spatula to mix and cool. Fan the rice while folding if possible to give it glossy finish. Let rice cool to warm (not hot).

Prepare the salmon: pat the fillet dry with paper towels and trim into bite-size sashimi slices or small cubes (about 1/2-inch thick). Keep chilled until serving.

Make a light marinade for the salmon: in a small bowl combine 1 tbsp light soy sauce, 1 tbsp mirin, 1 tbsp sake (optional), 1/2 tsp sugar and 1/4 tsp salt. Stir until sugar dissolves.

To preserve sashimi texture, either: a) very briefly toss the salmon slices with 1–2 teaspoons of the marinade just before assembling (do not soak), or b) for a slightly glazed flavor, brush the salmon with the marinade and quickly sear each side in a hot pan with 1 tsp neutral oil for 10–15 seconds per side, then cool. Choose option a for raw sashimi-style, option b for torched/seared finish.

If ikura is brined in jar liquid, drain it gently with a sieve. Optionally toss ikura with 1/2 tsp mirin or a few drops of soy to round flavor. Keep chilled.

Divide the warm sushi rice between 4 bowls (about 1/2 cup cooked rice per serving if you prefer smaller bowls; adjust to appetite). Gently press rice to form an even bed in each bowl.

Arrange the salmon slices or cubes on top of the rice in an even layer.

Spoon the ikura over the salmon — distribute about 2 tablespoons per bowl (total 1/2 cup divided among 4).

Add pickled ginger on the side of each bowl (about 1 tbsp per bowl), place a small dab of wasabi (about 1/4 tsp) on the rim or on the ginger so diners can mix to taste.

Sprinkle kizami nori, toasted sesame seeds, and sliced scallions over the top for texture and aroma.

If desired, serve with additional soy sauce and a small pot of hot water to dissolve wasabi for a dipping sauce. Serve immediately so rice remains slightly warm and ikura retains popping texture.