Ikura Salmon don with Mentaiko Mayo – 三文鱼子拌饭

Fans of Japanese food will LOVE this! Learn how to make a delicious salmon don at a fraction of the cost!

Only catch is, you need to get your salmon from a sashimi counter instead of the regular fish section.

Fresh fish tastes sweet on its own, so we won’t need much seasoning here. Savoury Ikura (salmon roe) plus our special mentaiko (pollock roe) mayo acts as seasoning for the vinegar rice.

Serve fresh and enjoy!

#themeatmensg #simple #delicious #salmon #mentaiko #japanesecuisine

Click to rate this recipe!

  • Servings: 2

  • Time: 1 hr

  • Skill: Easy


  1. 120g ikura / salmon roe

  2. 600g sashimi grade salmon

  3. 6 shiso leaves (optional)

  4. 300g japanese rice

  5. 450ml water

  6. 150 ml rice vinegar

  7. 3 tbsp sugar

  8. 1 tbsp salt


  1. Wash and soak 300g japanese rice for 30 minutes

  2. Drain and add 450ml water (adjust to rice cooker), set to cook in rice cooker

  3. Mix in a bowl 150 ml rice vinegar, 3 tbsp sugar and 1 tbsp salt. Set aside

  4. Remove rice from cooker and slow mix in vinegar mixture

  5. Add rice to serving bowl, 10 slices of sashimi grade salmon, 40g salmon roe and 2 shiso leaves

  6. Add mentaiko mayo on top of salmon and blow torch it to slightly brown

  7. Garnish with seaweed strips and wasabi

  • Share:

You might be interested in: