Ikura Salmon don with Mentaiko Mayo

Mains
Rice
Seafood

Easy Level:

easy

Cook Time:

1 Hr

Servings:

2

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

Ingredients

Adjust Servings
US / Metric
0.00
g
g
ikura / salmon roe
0.00
g
g
ikura / salmon roe
0.00
g
g
sashimi grade salmon
0.00
g
g
sashimi grade salmon
0.00
shiso leaves (optional)
0.00
shiso leaves (optional)
0.00
g
g
japanese rice
0.00
g
g
japanese rice
0.00
ml
ml
water
0.00
ml
ml
water
0.00
ml
ml
rice vinegar
0.00
ml
ml
rice vinegar
0.00
tbsp
tbsp
sugar
0.00
tbsp
tbsp
sugar
0.00
tbsp
tbsp
salt
0.00
tbsp
tbsp
salt

Steps

1

Wash and soak 300g japanese rice for 30 minutes
Wash and soak 300g japanese rice for 30 minutes
Mark as completed

2

Drain and add 450ml water (adjust to rice cooker), set to cook in rice cooker
Drain and add 450ml water (adjust to rice cooker), set to cook in rice cooker
Mark as completed

3

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

4

Remove rice from cooker and slow mix in vinegar mixture
Remove rice from cooker and slow mix in vinegar mixture
Mark as completed

5

Add rice to serving bowl, 10 slices of sashimi grade salmon, 40g salmon roe and 2 shiso leaves
Add rice to serving bowl, 10 slices of sashimi grade salmon, 40g salmon roe and 2 shiso leaves
Mark as completed

6

Add mentaiko mayo on top of salmon and blow torch it to slightly brown
Add mentaiko mayo on top of salmon and blow torch it to slightly brown
Mark as completed

7

Garnish with seaweed strips and wasabi
Garnish with seaweed strips and wasabi
Mark as completed

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