Ikuradon (Salmon Roe Rice Bowl)

Ikuradon (いくら丼) is a simple yet decadent Japanese dish featuring seasoned salmon roe (ikura) served over a bowl of warm rice. It’s salty, savory, and loaded with umami. Makes 1 serving. Try to make this or order it in a restaurant and it won’t disappoint!

Ingredients

• 1/2 cup ikura (salmon roe), chilled
• 1 cup freshly cooked Japanese short-grain rice
• 1 sheet nori (seaweed), sliced into thin strips
• Optional: 1 shiso leaf or a few sprigs of mitsuba
• Optional: wasabi or grated fresh ginger on the side
• Optional: soy sauce (use sparingly!)

Instructions

1. Cook the rice and let it cool slightly — it should be warm but not steaming hot (to avoid cooking the roe).
2. Place the warm rice in a serving bowl.
3. Gently scoop the ikura and place it over the center of the rice.
4. Garnish with sliced nori and optional shiso leaf or mitsuba.
5. Serve with a small dab of wasabi or ginger on the side.
6. (Optional) Drizzle a tiny splash of soy sauce — but not too much! The ikura is already seasoned.
7. Eat immediately while the rice is warm and the ikura is cold and popping with flavor.

By Yiran Huang

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