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Salmon and Ikura Sushi Rice Bowl

Sake Ikura Chirashi Sushi

With Kamado-san, you can make really tasty sushi rice with perfectly chewy texture. I like making sushi rice bowl and top with whatever the freshest sashimi grade seafood I find at a local market. Salmon and ikura (salmon roe) combination makes beautiful bright visual and always tastes good together.


Double-lid donabe rice cooker, Kamado-san (3 rice-cup size)




  • 2 rice cups (360 ml) short grain rice, rinsed
  • 1 1/2 cups minus 2 tablespoons (330 ml) water
  • 2 tablespoons sake
  • 1 piece (2" x 2" or 5 cm x 5 cm) kombu (dry kelp)

    (For sushi-zu/ rice vinegar seasoning)

    • 3 tablespoons and 1 teaspoon (50 ml) rice vinegar
    • 1 tablespoon raw brown sugar
    • 1 teaspoon sea salt
    • 12 oz (360 g) sashimi grade salmon, cut into bite-size slices
    • 4 oz (120 g) ikura (soy or salt-marinated salmon roe - also called "salmon caviar")
    • Aonori seaweed or shredded nori.
    • Wasabi (freshly ground or paste from a tube)


        1. Combine the rice, the water and the sake in Kamado-san, and place the kombu on top of the rice. Let the rice soak for 20 - 30 minutes.
        2. Cover Kamado-san with both lids and cook over medium-high heat for 13 - 15 minutes, or until 2 - 3 minutes after the steam starts puffing out of the top lid.
        3. Turn off the heat and let it stand for 20 minutes.
        4. Meanwhile, combine all the ingredients for sushi-zu and mix until the sugar and salt are dissolved.  (You can heat it in the microwave for 25 - 30 seconds first to make it easier to dissolve.) Set aside.
        5. Remove both lids of Kamado-san. Remove the kelp and quickly add the sushi-zu to the rice and gently and thoroughly fluff with a rice paddle. Cover again with only the top lid of Kamado-san, and let the rice cool down for 10 - 15 minutes.
        6. Divide the rice into 4 bowls. Arrange the salmon and ikura over the rice, and garnish with aonori and wasabi.
        7. Serve some soy sauce in a saucer on the side or drizzle a small amount of it right over the salmon to enjoy.

        With donabe miso soup, it makes such a delightful meal, yet it's so easy to prepare.

          About the measurements used in our recipes

          For rice measurement, traditional Japanese rice measurement is used.
          • 1 rice-cup = 3/4 US cup = 180 ml
          Other conversions (US to metric measures)
          • 1 cup = 240 ml
          • 1 inch (1") = 2.5 cm
          • 1 ounce (1 oz) = 30 ml