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Salmon and Ikura Rice Bowl
Serves 2 · About 25 min
A rice bowl topped with grilled, flaked salted salmon and soy-marinated ikura (salmon roe).
⚠️ This dish uses raw fishBuy fish sold to be eaten raw (sashimi-grade). This recipe says how soon to eat it. Keep it in the fridge until just before eating, and don’t leave it out at room temperature for long. It’s safer for young children, older people and anyone who is unwell not to eat raw fish.
① Cook the salmon→② Flake the salmon→③ Prepare the toppings→④ Arrange on a plate
What to buy
Fish
Vegetables & dry goods
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How to make it
1
Cook the salmon
- Pat the surface of the salmon dry with paper towels
- Put 1 tsp vegetable oil in a frying pan, heat over medium heat, and add the salmon skin-side down
- Cook 3 min. When browned, flip, cover, and cook over medium-low heat for 4–5 min
How to tell it's doneBreak open the thickest part with chopsticks: it's whitish pink all the way through, with no see-through parts. The fish breaks apart easily with chopsticks.
Be carefulFat may splatter from the salmon skin. Don't put your face too close.
2
Flake the salmon
- Take the salmon out onto a plate and let it cool a little
- Peel off the skin, and remove the bones while flaking the fish into big pieces with chopsticks. Feel with your fingers to check that no bones are left
How to tell it's doneThe fish is flaked into pieces smaller than a bite, and the skin and bones are removed.
Be carefulIt's hot right after cooking. Wait until it cools a little before touching it with your hands.
3
Prepare the toppings
- Wash the shiso, pat dry, stack the leaves on the cutting board and cut into thin strips
- Cut the nori into thin strips with kitchen scissors
How to tell it's doneThe shiso and nori are cut into thin strips.
4
Arrange on a plate
- Put 200 g rice in each bowl and scatter the nori on top
- Put half the flaked salmon on each, and 40 g ikura in the middle of each
- Top each with shiso and 1/2 tsp white sesame seeds. Add wasabi on the side if you like
ReadyThe salmon and ikura are on top of the rice. Eat right away.
Be carefulIkura is eaten raw. Buy one labeled as safe to eat raw ("namashoku-yo"), and eat it the day you buy it. Keep it in the fridge until you put it on the rice.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
The salmon is dryOvercooked in step 1. Turn off the heat once it's cooked through.
Bones poke you in the mouthYou missed some bones in step 2. Feel with your fingers as you flake to check.
Too saltyBoth the lightly salted salmon and the ikura are salty. Next time, use a little less salmon or more rice.
The ikura turned whitishIt sat on rice that was too hot. Eat right after putting it together.
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