Ikura Don is a delicious and elegant Japanese rice bowl featuring flaked grilled salmon, sweet omelet strips (kinshi tamago), and plenty of marinated salmon roe (ikura). This recipe is easy to prepare and packed with umami-rich flavors. Follow this step-by-step guide to make authentic Shake Ikura Don at home!
Ikura Don
Difficulty: ★★☆☆☆Servings
4-5
servingsPrep time
15
minutesCooking time
20
minutesIngredients
- For the Rice:
3 cups (uncooked) Japanese short-grain rice (Yields about 6 cups cooked)
- For the Toppings:
3 pieces salted salmon (sweet/mild salt-cured) (Substitute: Fresh salmon seasoned with salt before grilling)
2 eggs (for kinshi tamago – shredded omelet strips)
Soy sauce-marinated salmon roe (ikura), generous amount
Directions
- Cook the Rice
Rinse the Japanese short-grain rice under cold water until the water runs clear.
Cook in a rice cooker or pot according to package instructions. - Grill the Salmon
Grill the salted salmon on a medium heat for about 4–5 minutes per side, until fully cooked and slightly crispy. (If using fresh salmon, season with salt before grilling.)
Remove the skin and bones, then flake the salmon into small pieces using a fork or chopsticks. - Make Kinshi Tamago (Shredded Egg Omelet)
Beat 2 eggs in a small bowl.
Heat a non-stick pan over low heat and lightly oil it.
Pour a thin layer of egg mixture and cook until set, like a crepe.
Roll the egg and slice into thin strips. - Mix the Flaked Salmon with Rice
Once the rice is cooked, gently mix in the flaked salmon to distribute the flavor evenly. - Assemble the Shake Ikura Don
Scoop salmon-mixed rice into serving bowls.
Top with shredded egg omelet (kinshi tamago).
Generously spoon marinated ikura (salmon roe) over the top. - Serve & Enjoy!
Enjoy immediately with a side of soy sauce, wasabi, or pickled ginger for extra flavor.
Notes
- ✔ For the best rice texture: Use short-grain sushi rice and let it rest for 10 minutes after cooking.
✔ For a more flavorful salmon: Brush with a little soy sauce or sake before grilling.
✔ For extra umami: Add a few drops of soy sauce to the ikura before serving.
✔ For a richer taste: Drizzle a small amount of sesame oil or shiso leaves as garnish.
✔ Storage: Leftover salmon-mixed rice can be refrigerated for up to 1 day but should be eaten fresh.