Seafood donburi with fresh salmon sashimi and ikura over warm Japanese rice. Garnished with shredded nori and shiso leaf. It can be easily prepared at home! 

Salmon Ikura Don

INGREDIENTS

• 2 servings cooked Japanese short-grain rice
• 2 Shiso leaves (Ooba) (perilla)
• 5 oz sashimi-grade salmon
• 3-4 Tbsp Ikura (salmon roe)
• 3 Tbsp shredded nori seaweed (kizami nori)
• Soy Sauce
• Wasabi

INSTRUCTIONS

1. Gather all the ingredients.
   
2. Serve rice in a donburi (or large) bowl and let it cool down a bit so that hot rice will not cook the sashimi.
3. With a very sharp knife, slice salmon sashimi (oh, my hand is not that big, that’s my husband’s!).
4. Place slices of salmon down like flower petals until you cover the rice.
5. Put shiso leaf and ikura on top.
6. 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.

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