Ikura Don

Ingredients

Japanese short-grain rice

1 cup

Water

1 1/4 cups

Salmon roe (ikura)

1 cup

Soy sauce

2 tablespoons

Mirin

1 tablespoon

Sake

1 tablespoon

Seaweed strips

for garnish

Instructions

1. Rinse the Japanese short-grain rice under cold water until the water runs clear. This helps remove excess starch.
2. In a rice cooker or pot, combine the rinsed rice with water. Cook according to the package instructions or until tender.
3. While the rice is cooking, prepare the marinade. In a medium bowl, whisk together the soy sauce, mirin, and sake until well combined.
4. Gently add the salmon roe to the marinade, being careful not to break the delicate pearls. Mix gently to coat the roe evenly.
5. Allow the salmon roe to marinate for at least 10 minutes, which will enhance its flavor.
6. Once the rice is cooked, fluff it with a fork and divide it between two bowls.
7. Spoon the marinated salmon roe on top of each bowl of rice, allowing some of the marinade to drizzle over the rice.
8. Garnish with seaweed strips for added texture and umami.
9. Serve immediately and enjoy the exquisite flavors of your Ikura Don!