Salmon Ikura Don

This particular recipe uses raw fish but served casually Donburi (rice bowl) style, which
represents home cooking.

Author: Namiko Chen

Serves: 2

Ingredients

• 2 servings Japanese premium short grain rice.
• 2 shiso (perilla)
• 5 oz salmon sashimi (shop at Fish for Sushi)
• 3-4 Tbsp. ikura (salmon roe) (shop atFish for Sushi)
• 3 Tbsp. kizami nori (shredded nori seaweed)
• Soy Sauce
• Wasabi
  

Instructions

1. Serve rice in a donburi (or large) bowl and let it cool down a bit so that hot rice will not cook the sashimi.
   
2. With a very sharp knife, slice salmon sashimi (oh, my hand is not that big, that’s my husband’s!).
   
3. Place slices of salmon down like flower petals until you cover the rice.
   
4. Put shiso leaf and ikura on top.
   
5. Garnish with kizami nori (shredded nori). In a small soy sauce dish, add soy sauce and put wasabi on the side. Mix it up before you eat and pour on top.
   

Notes

Recipe by Namiko Chen of Just One Cookbook.

http://www.justonecookbook.com/salmon-ikura-don/