A seafood version of the classic Japanese rice bowl
Oyakodon (‘parent and child rice bowl’) is a Japanese lunch time favorite. Made with chicken and egg on a bed of rice, it has a sweet soy flavor.
This version uses salmon instead of chicken and salmon roe in place of an egg.
Salted salmon is easy to come by in Japan, but if you’re having trouble finding it, sprinkle salt onto fresh salmon.
Ingredients (serves 2 people)
- 2 bowls of cooked rice
- 200 g salted salmon
- 40 g ikura marinated in soy sauce
- 20 g radish sprouts
- 10 sheets of shiso (green perilla)
- Half a sheet of nori (dried laver)
- 2 tea spoons of sesame seeds
Grill the salmon and break it into flakes. Carefully roast the sesame seeds on a low heat. Cut the radish sprouts 2 cm wide and roll the shiso and slice into 1 mm thin strips.
Cut the nori into pieces 3 – 5 cm wide, then place these in a stack and cut into 1 – 2 mm strips with scissors.
Scoop rice into a bowl and sprinkle sesame seeds over its surface. Lay the salmon flakes on the center, then decorate the area around the salmon with the radish sprouts.
Place the thinly sliced shiso on the salmon flakes and then add the ikura over the shiso.
Finally, sprinkle the strips of nori over the ikura as artfully as possible to garnish the dish.