Ikura Donburi is a deliciously decadent rice bowl featuring marinated ikura (salmon roe) and fragrant shiso on a bed of Japanese white rice. Serve with wasabi and top with nori for extra flavor!
Stovetop instructions - Place rice in a saucepan and rinse the rice in the sink until the water runs clear, then drain. Combine washed rice and filtered water in a medium saucepan. Bring the rice to a low boil, then reduce the heat to low. Cover the pot and simmer for 20 minutes or until the water is absorbed. Remove from the heat and let sit covered for 10 minutes. Fluff the rice with a fork.
Rice cooker instructions - Place rice in the electric rice cooker pot and rinse the rice in the sink until the water runs clear, then drain. Combine rice and filtered water in the pot and cook per the rice cooker directions.
Cool rice - Let the rice cool while you prep the other ingredients.
Ikura Donburi
Marinate ikura - Place ikura in a bowl. In a separate bowl, mix soy sauce and mirin and pour over ikura. Let marinate for 10 minutes.
Assemble - Divide rice into two bowls. Place one shiso leaf on each bed of rice, top both bowls with ikura, and a pinch of nori on top. Add a small dollop of wasabi if desired and serve immediately.