Ikura Donburi Recipe: Japanese Salmon Roe Rice Bowl
Ikura Donburi: Japanese Salmon Roe Rice Bowl
Ikura donburi is a simple Japanese-style rice bowl topped with chilled salmon roe. The appeal is the contrast between seasoned short-grain rice and cool ikura, so prepare the rice first and add the roe only when the bowl is ready to serve.
Red Caviar & Ikura Collection | Salmon Roe & Ikura Guide
Ingredients
Serves: 2
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- 1.5 cups Japanese short-grain rice
- Rice vinegar, sugar, and salt for seasoning
- 4–6 tbsp chilled ikura
- Soy sauce or tamari, to taste
- Shredded nori
- Optional: sesame seeds, shiso, wasabi, pickled ginger
Method
- Cook the rice: rinse and cook according to the package or rice-cooker instructions.
- Season: gently fold in your sushi-rice seasoning and let the rice cool until warm rather than aggressively hot.
- Assemble: divide rice between bowls and add nori and other garnishes.
- Add ikura last: spoon chilled salmon roe over the rice immediately before serving.
Which Salmon Roe Works?
Chum, Coho, Pink, and King salmon roe can all be used. Choose according to the egg size, texture, salinity, and flavor you prefer rather than treating one species as universally best.
Variations
- Add cucumber, avocado, or shiso for freshness.
- Add cooked seafood or uni for a more elaborate seafood bowl.
- Use Ikura Shoyu Zuke when you want a soy-marinated version.
Storage
Keep prepared salmon roe refrigerated and follow the package-specific instructions for the current lot. If the roe was frozen, thaw it under refrigeration according to the product directions. For general guidance, see the Salmon Roe Storage Guide.
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Practical Perspective
Global Seafoods North America has worked with salmon roe for decades. For a dish this simple, careful cold handling and adding the roe at the end matter more than complicated preparation.
More Recipes
See our Red Caviar Recipe Hub for more ways to serve salmon roe.
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