How to make Oyako-don (seafood version)?

Oyakodon (親子丼 / Parent-child rice bowl) is a popular dish in Japan which usually refers to a rice bowl made out of chicken and eggs. But this time, I will introduce a seafood version of oyakodon that uses salmon and roe (ikura). Isn't it appetizingly colorful? Try making this recipe at home!

Ingredients for Salmon & Roe Rice Bowl (for 2 servings)

• Salmon for Sashimi, 160 g
  
• Salmon roe ,2 tbsp (70 g)
• Rice ,2 bowls
• Perilla (shiso) leaves, 8 pieces
• Spring onion, 1 pinch 
• Wasabi, to taste
• Soy sauce, to taste

How to make Salmon & Roe Rice Bowl

1. Remove the roots of the perilla (shiso) and cut the salmon into bite-sized pieces.
   
2. Place the rice in a bowl and top it with perilla, salmon, then salmon roe.
3. Scatter the finely chopped spring onions.
4. Mix the soy sauce with wasabi.
5. Pour the mixture from step 4 on top of the rice bowl.

*It is recommended to cut the salmon all at once in one direction in order to hold its shape.
*You may consider using vinegared rice for extra taste.

Related article:

• Time-saving recipes series ~Oyakodon~