Ikura Don with Soy

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.