Salmon Sashimi Bowl (Donburi) with Ikura
Satisfy your sushi craving with this Salmon Sashimi Bowl! Steamed Japanese rice topped with fresh sashimi-grade salmon, briny salmon roe (ikura), and crispy nori seaweed, this donburi bowl is light and super tasty. It‘s also one of the quickest fancy dinners that you can put together.
Servings: 2
Calories: 253kcal
Ingredients
- 2 servings cooked Japanese short-grain rice (typically 1⅔ cups (250 g) per donburi serving)
- 5 oz sashimi-grade salmon
- 3 Tbsp ikura (salmon roe)
For the Toppings (optional)
Instructions
- Before You Start: Gather all the ingredients. For the steamed rice, please note that 1½ cups (300 g, 2 rice cooker cups) of uncooked Japanese short-grain rice yield 4⅓ cups (660 g) of cooked rice, enough for 2 donburi servings (3⅓ cups, 500 g). See how to cook short-grain rice with a rice cooker, pot over the stove, Instant Pot, or donabe.
- With a very sharp knife, slice 5 oz sashimi-grade salmon. Remove the stems of 2 shiso leaves (perilla/ooba).
- Divide 2 servings cooked Japanese short-grain rice into individual (large) donburi bowls and let it cool slightly. You do not want the hot rice to cook the sashimi. Then, layer the slices of salmon on the rice like flower petals until you cover half of the rice. Place one shiso leaf in each bowl to cover the other half of the rice. Divide 3 Tbsp ikura (salmon roe) and add on top of each leaf. Garnish the bowls with 2 Tbsp shredded nori seaweed (kizami nori). Serve soy sauce in a small dish and put wasabi on the side. Mix the sauce and drizzle on top of the Salmon Sashimi Bowl to enjoy!
Nutrition
Calories: 253 kcal · Carbohydrates: 27 g · Protein: 21 g · Fat: 6 g · Saturated Fat: 1 g · Cholesterol: 118 mg · Sodium: 53 mg · Potassium: 436 mg · Fiber: 1 g · Sugar: 1 g · Vitamin A: 351 IU · Vitamin C: 5 mg · Calcium: 18 mg · Iron: 2 mg