Salmon Sashimi Bowl (Donburi) with Ikura

Name: Salmon Sashimi Bowl (Donburi) with Ikura
Prep time: 15 min
Total time: 15 min
Ingredients: 2 servings cooked Japanese short-grain rice; 5 oz sashimi-grade salmon; 3-4 Tbsp Ikura (salmon roe); 2 Shiso leaves (Ooba) ((perilla leaves)); 2 Tbsp shredded nori seaweed (kizami nori); Soy Sauce; Wasabi

4.6

(8)

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Prep Time: 15 minutes

Total: 15 minutes

Servings: 2

Author : Namiko Chen

donburi salmon sashimi

Salmon Sashimi Bowl (Donburi) with Ikura

Ingredients

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Instructions

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Step 1

Gather all the ingredients.

Step 2

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

Step 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!