Ikura Don
Restaurants usually charge premium for salmon fish roe, also known as ikura (イクラ) in Japanese. I like to stretch my dollar by buying good grade ikura from the Japanese supermarket so that I can enjoy a generous serving of ikura.
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You can eat ikura on its own (like sashimi) paired with warmed sake, but my favourite way is to eat it with rice, in the form of an easy ikura don (donburi) (salmon fish roe on rice/いくら丼). The saltiness of the roe goes well with rice, and a home treat like this made me feel very pampered even though it is so easy to prepare that this is almost a non-recipe. 
Besides being utterly delicious, ikura are so pretty to look at! I like to think of them as jewels of the sea, due to their gem-like appearance and glistening red-orange hue. They taste salty, fishy and oily (all in a pleasant way) and are loaded with omega.
With leftover salmon roe, you can make ikura temaki (handroll) which uses mostly the same ingredients. Click the photo above for the recipe.
Ikura Don Recipe
For best results, use a wooden spoon when scooping and serving the fish roe. Metal spoon and utensils may affect the taste of the roe.
Ingredients:
- 1 serving cooked sushi rice Get sushi rice recipe here
- 3 tbsp (or more) ikura (salmon fish roe)
- 1 egg beaten
- 1 tsp cooking oil
- a handful of Japanese radish sprouts (kaiware) ends trimmed; may substitute with chopped spring onions and/or shredded nori (roasted seaweed)
- a small saucer of takuan (Japanese pickled yellow daikon) optional
Directions:
- Heat a frying pan with oil and drop the egg into the pan. Swirl the pan so that the egg covers the entire surface. Cook the egg on both sides. When cool enough to handle, roll omelette to a cigar shape and slice to get long thin egg strips.
- Ladle cooked rice into a rice bowl and top with shredded egg, followed by ikura and radish sprouts. Serve with takuan and miso soup, if desired.