Ikura & Salmon Don with Runny Egg
Sushi rice topped with buttery ikura, fresh salmon sashimi, creamy raw egg yolk, and a dab of wasabi—ready in 15 minutes. No cooking required except the rice.
- Total time
- 15 min
- Servings
- 2
- Calories
- 425
- Protein
- 28g
Ingredients
- 2 cups sushi rice, warm
- 3 oz ikura (salmon roe)
- 4 oz salmon sashimi, sliced
- 2 whole egg yolk, raw
- 1 tsp wasabi
- 2 tbsp soy sauce
- 1 tbsp mirin
- ¼ sheet nori (seaweed sheet), shredded
Instructions
- 1
Divide warm sushi rice between two bowls, packing gently and smoothing the surface.
- 2
Whisk soy sauce and mirin together in a small bowl until sugar dissolves.
- 3
Arrange salmon sashimi slices overlapping across the center of each rice bowl.
- 4
Spoon ikura around the salmon, then nestle one raw egg yolk into the top center of each bowl.
- 5
Drizzle the soy-mirin glaze around the rice and protein, then add a pea-sized dab of wasabi to each yolk.
- 6
Scatter shredded nori over the top and serve immediately. Stir the yolk into the rice before eating.
Tools you’ll need
- 2 bowls
- small mixing bowl
- spoon
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