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 Sashimi Bowl (Donburi)

INGREDIENTS

• 2 servings cooked Japanese short-grain rice
• 5 oz sashimi-grade salmon
• 3-4 Tbsp Ikura (salmon roe)

Toppings (Optional)

• 2 Shiso leaves (Ooba) (perilla leaves)
• 2 Tbsp shredded nori seaweed (kizami nori)

To Serve With

• Soy Sauce
• Wasabi

INSTRUCTIONS

1. Gather all the ingredients.

   

2. With a very sharp knife, slice salmon sashimi. Remove the stem of the shiso leaves.

3. Serve steamed rice in rice bowls and let cool slightly. You do not want the hot rice to cook the sashimi. Place slices of salmon down like flower petals until you cover the rice. Place the shiso leaf and ikura on top. Garnish with kizami nori (shredded nori). Serve soy sauce in a small dish and put wasabi on the side. Mix it up and drizzle on top before you enjoy!

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