🇯🇵 Japan · Food
Ikura Don
By eatmundo · July 12, 2026
A vibrant and luxurious bowl featuring glistening salmon roe over warm, vinegared rice. This dish highlights the oceanic freshness of high-quality ikura.
Ingredients
check them off as you prepareHow to Make It
- 1
Prepare 400g of short-grain Japanese rice in a rice cooker until perfectly tender.
- 2
While the rice is hot, gently fluff it with a wooden spatula to release excess steam.
- 3
Allow the rice to cool slightly to room temperature; serving too hot will cook the delicate roe.
- 4
Transfer the rice into two medium-sized ceramic bowls, creating a flat surface.
- 5
Using a spoon, carefully distribute 100g of fresh, cured salmon roe evenly across the rice.
- 6
Drizzle exactly 1 tbsp of high-quality soy sauce over the roe in each bowl to enhance the natural salinity.
- 7
Cut 1 sheet of nori into thin ribbons using sharp kitchen shears.
- 8
Garnish the top of the bowls with the nori and serve immediately before the rice loses its ideal texture.
Frequently Asked Questions
What is the best way to prepare ikura?+
You should rinse it gently in light salt water to remove any impurities before serving.
Can I use frozen roe?+
Yes, but thaw it slowly in the refrigerator overnight to maintain the texture of the pearls.
Is the rice supposed to be vinegared?+
It is optional, but adding a touch of sushi vinegar gives it a refreshing lift.
What can I substitute for nori?+
Shiso leaves are a wonderful, aromatic alternative that pairs beautifully with salmon roe.
Mundo Match
This dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines.
