salmon ikura don recipe

Photography Winston Chuang Art Direction & Styling Clare Chan Crockery Robinsons
510 Sake Bar #01-06 Novena Gardens, 273 Thomson Rd (6256-0261) 

By Frank Shen, manager of 510 Sake Bar

Serves 4

½ cup rice vinegar
1 tsp salt
1 tsp sugar
2 cups warm Japanese rice
240g sliced salmon sashimi
4 tbsp ikura (salmon roe)*
1 tbsp white sesame seeds
1 tbsp pickled ginger*
3 tbsp thinly sliced nori (Japanese seaweed sheets)
1 tbsp light soya sauce
1 tbsp wasabi

*Available from sushi counters at major supermarkets.

1 In a large bowl, mix rice vinegar, salt and sugar into warm rice. Leave to cool to room temperature, then divide into 4 bowls.
2 Arrange salmon sashimi over the rice until the slices cover the top.
3 Sprinkle ikura over the salmon, followed by sesame seeds.
4 Add pickled ginger, then garnish with nori. Serve with soya sauce and wasabi on the side.