Salmon Ikura Don

Instructions

1. Cook the rice
   Place the rinsed rice and water in a rice cooker and cook according to the manufacturer's instructions. Alternatively, cook in a heavy-bottomed pot: bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
2. Prepare the sauce
   In a small bowl, mix together soy sauce, mirin, and sake. Set aside to allow the flavors to meld while the rice cooks.
3. Slice the salmon
   Using a sharp knife, slice the sashimi-grade salmon into thin, bite-sized pieces. Keep refrigerated until ready to assemble the bowls.
4. Prepare the toppings
   Cut the nori sheet into thin strips. Thinly slice the green onions. Make sure the ikura is drained of any excess liquid.
5. Assemble the donburi
   Divide the hot cooked rice between two serving bowls. Drizzle each bowl with half of the soy sauce mixture. Arrange the sliced salmon on top of the rice in a decorative pattern, leaving space in the center.
6. Add the ikura
   Place a generous spoonful of salmon roe (ikura) in the center of each bowl, surrounded by the sliced salmon.
7. Garnish and serve
   Sprinkle each bowl with toasted sesame seeds, green onions, and nori strips. Serve immediately with wasabi paste and pickled ginger on the side if desired.