Ikura Don with Soy is a Japanese rice bowl featuring fresh salmon roe and marinated egg yolks over seasoned sushi rice, dressed in a soy-mirin glaze. Its standout trait is the burst of briny ikura and custardy egg yolk against vinegared rice.
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In a small bowl, mix together the soy sauce and mirin.
Carefully separate the egg yolks from the whites, ensuring no trace of egg white remains on the yolks.
Place the egg yolks in a shallow dish and pour the soy sauce mixture over them, ensuring they are fully submerged. Let them marinate in the refrigerator for at least 2 hours, or overnight for best results.
Optional: At this time, you may want to add about 1 teaspoon of soy sauce to your ikura and allow it to soak in.
Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker or pot and cook according to the package instructions.
In a small saucepan, heat the rice vinegar, sugar, and salt over low heat until the sugar and salt dissolve. Once dissolved, remove from heat.
Optional: Mix in a few dashes of MSG for extra flavor.
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture until well combined. Let the rice cool to room temperature.
Divide the sushi rice among serving bowls.
Spoon a generous amount of ikura (salmon roe) over the rice, leaving a small space in the center for the egg yolk to sit.
Remove the soy-cured egg yolks from the marinade and gently pat them dry with paper towels. Place one cured egg yolk on top of each bowl of rice.
Garnish with sliced green onions and nori strips, if using.
Store marinated egg yolks in the soy-mirin liquid in an airtight container for up to 2 days. Consume same day or next day for best texture and food safety. Keep ikura separate from rice until serving.
Ikura is salmon roe (fish eggs) with a distinctive briny flavor and pop texture. Find it in the seafood or Asian section of grocery stores, or order frozen from specialty online retailers.
Yes. Cool the seasoned rice to room temperature, cover, and refrigerate up to 1 day. Warm gently before serving or use chilled for a lighter version.
Combine soy sauce and mirin in a bowl, gently place raw egg yolks in the mixture, and refrigerate for at least 30 minutes or up to 4 hours. Handle carefully to keep yolks intact.
Sushi rice's short grain and starch content give the proper texture. Regular long-grain rice will not absorb the vinegar seasoning the same way and will lack the signature stickiness.
This recipe uses raw egg yolks. Only use very fresh, high-quality eggs from reliable sources. Those with compromised immunity, pregnant individuals, or young children should avoid raw eggs.
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