Recipe: Salmon Ikura Donburi (Japan)

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!

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