Oyako-don in 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)

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.

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