Salmon Roe Rice Bowl いくら丼 Ikura Don

Name: Salmon Roe Rice Bowl いくら丼 Ikura Don
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: Sujiko (salmon/trout roe in ovarian membrane); 1/2 teaspoon salt; Warm water (about 40°C); Cooked Japanese rice

Simple and time saving Japanese recipe featuring salmon roe (ikura) over rice

🌍Japanese 🥗Gluten-Free 🥗Pescatarian 🏷️Time saving 🏷️Salmon roe

Total

15 min

Servings

4

Difficulty

Easy

Est. Cost

$11–$18

Recipe Source

View original recipe

From Nihon Bites

Ingredients

Sujiko (salmon/trout roe in ovarian membrane)
1/2 teaspoon salt
Warm water (about 40°C)
Cooked Japanese rice

4 Ingredients

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Instructions

1
Dissolve 1/2 teaspoon of salt in a bowl of warm water about 40°C
2
Place the Sujiko in the warm water and gently tear the membrane apart to separate it from the Ikura
3
Drain the Ikura in a colander after that
4
Serve the prepared ikura over cooked rice