Ikura Don (Japanese Rice Bowl With Salmon Roe) Recipe

• 4 ounces (115g) cured salmon roe (see note)
• 1 tablespoon (15ml)
• (light) soy sauce
• 1 tablespoon (15ml) mirin or sake
• 1/4 cup (60ml)
• or
• dashi
• 1 to 1 1/2 cups cooked short-grain rice, cooled slightly
• Wasabi, for garnish
• Nori seaweed strips, for garnish
• leaf, for garnish (optional)

1. In a medium bowl, combine salmon roe with soy sauce, mirin or sake, and dashi. Let stand for at least 15 and up to 30 minutes. (This is a good time to cook the rice.)
2. Scoop rice into a serving bowl. Drain roe, then gently spoon onto rice. Garnish with wasabi, nori strips, and shiso, if desired. If you want, you can add other seafood to the bowl, like slices of salmon sashimi, picked cooked crabmeat,
3. (sea urchin), or more.

cured salmon, soy sauce, sake, dashi, rice, wasabi

Taken from www.seriouseats.com/recipes/2017/10/ikura-don-rice-bowl-salmon-roe-japanese-recipe.html (may not work)