Hirozen is one of my favorite places to eat in Los Angeles. It’s a little restaurant tucked away in a strip mall in West Hollywood that has the most delectable Japanese small dishes and sushi. One of my favorite things on their menu is their Salmon Ikura Donburi. I recently discovered how to replicate it almost perfectly at home. The secret is Nori Furikake seasoning.
Jon’s Review: “Mmm! The lemon really brings out the flavors”
- 1 decent-sized salmon filet
- olive oil
- soy sauce
- 1 cup of white rice
- fresh ikura
- nori furikake seasoning (definitely not optional!)
- lemon (for garnish)
Cook the rice. Add two cups of water and one cup of rice to the pan, with a smidge of olive oil or butter to prevent sticking). Put the lid on the pan, and let it come to a boil. When the pot is boiling, turn down the heat to low and simmer until the water is absorbed.
Add the salmon to a baking pan, and marinade in olive oil and soy sauce. Broil in the oven for about 8 minutes (you want the fish to be all the way cooked through, not rare).
When the rice is done, add a generous heap of nori furikake seasoning, and mix into rice.
When the salmon is done, flake it, and add to the rice. Mix well.
Serve with a generous portion of ikura as garnish. Squeeze some fresh lemon juice on top, and serve!