Café-style Salmon Roe and Salmon Rice Bowl

Name: Café-style Salmon Roe and Salmon Rice Bowl
Yield: 1 serving
Cuisine: American
Ingredients: 1 few thin slices Salmon sashimi; 1 as much (to taste) Ikura (soy sauce marinated salmon roe); 1/2 Avocado; 1 dash Lemon juice; 1 dash Salt; 1 enough to fill the container Brown rice; 1 for garnish Shiso leaves etc.

cookpad.japan @cookpad_jp

I thought of this recipe when I macerated ikura in soy sauce. I was on a diet at the time, so I used brown rice to make the donburi as healthy as possible. Although I do use avocado too so you can't say it's low calorie...

Since the salmon is macerated, there's no need to add more soy sauce. If you use the salmon sashimi as is without macerating, just drizzle on some soy sauce at the end!
I made this in a ramekin, but you could use a circular mold if you have one! For 1 serving. Recipe by SOL*

cookpad.japan @cookpad_jp

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Ingredients

1 serving

1few thin slices Salmon sashimi
1as much (to taste) Ikura (soy sauce marinated salmon roe)
1/2Avocado
1 dashLemon juice
1 dashSalt
1enough to fill the container Brown rice
1for garnish Shiso leaves etc.

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Steps

1

Prep work: I used salmon sashimi macerated in soy sauce. I made this by slicing a block of sashimi-grade salmon and marinating the slices in soy sauce and a little sake. Mash up the avocado with a fork and mix with lemon juice and salt.
2

Line a large ramekin with plastic wrap, and stick the marinated salmon slices on the bottom and sides, overlapping the slices to leave no gaps, all the way to the top.
3

Fill the salmon-lined container with brown rice. Lay a shiso leave or two on a plate and invert the ramekin onto it. Lift it up carefully, and slowly remove the plastic wrap. Top with the mashed avocado and salmon caviar and it's done.