Japanese · Lunch
Salmon Roe Rice Bowl
A Japanese chirashi-style bowl pairing cured salmon roe with raw sashimi salmon over vinegared sushi rice. Topped with nori, scallion, and sesame seeds, finished with soy sauce and wasabi, it balances briny roe and clean fish against seasoned rice, served cold.
$10
20 minsPrep
15 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
423Calories
36.2gProtein
13.4gFat
48.6gCarbs
5.3gSugar
1.4gFiber
1072mgSodium
347mgChol
2.8gSat Fat
638mgPotassium
78mgCalcium
3.9mgIron
12.5mcgVitamin B12
3.2mgVitamin C
gluten-free-adaptable
protein-rich
low-calorie
rich-umami
hidden-gems
Instructions
1
Prep
Cook sushi rice according to package directions, then spread in a shallow bowl to cool until just warm to the touch.
2
Season
Sprinkle rice vinegar, sugar, and salt over warm rice, then fold gently with a spatula until grains glisten.
3
Assemble
Mound seasoned rice into a serving bowl, arrange salmon fillet slices on one half, then spoon salmon roe over the other half.
4
Plate
Scatter nori, scallion, and toasted sesame seeds over the bowl, dot wasabi at the edge, and drizzle soy sauce over salmon just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 1/2 cup300g cooked sushi rice
- 2 tbsp2 tbsp rice vinegar
- 1 tsp1 tsp sugar
- 1/2 tsp1/2 tsp salt
- 13 oz371g salmon roe (ikura)
- 4.2 oz120g raw salmon fillet
- 11 sheet (8g) nori
- 22 scallion
- 2 tsp2 tsp soy sauce
- 1/2 tsp1/2 tsp wasabi paste
- 2 tsp2 tsp sesame seeds, toasted
