Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Premium Sashimi and Shrimp Donburi with Ikura
An elegant Japanese rice bowl featuring fresh sashimi and succulent shrimp, topped with vibrant fish roe and garnished with fresh green onions and a touch of wasabi. This restaurant-quality dish combines raw and lightly cooked proteins with bright citrus notes for a sophisticated yet simple meal.
25 min
Easy
2 servings
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Taste Profile
Sweet3/10
Salty7/10
Sour4/10
Umami8/10
Spicy6/10
🥄 Texture
Silky, melt-in-the-mouth sashimi contrasts with slightly firm, springy poached shrimp; the seasoned sushi rice is tender and slightly sticky, giving the bowl body. Ikura provides occasional briny bursts while sliced green onions add a fresh crisp bite.
👃 Aroma
A clean oceanic scent from the raw fish and shrimp dominates, enlivened by briny, fish-roe notes. Subtle savory-sweet soy and mirin aromas are present, with a sharp horseradish-like lift from the wasabi and bright citrus when lemon is squeezed.
🍷 Pairs Well With
Chilled Junmai Ginjo sake is ideal for its clean, slightly fruity profile; alternatively a crisp, unoaked Sauvignon Blanc or a cold green tea (non-alcoholic) pairs well.
🥗 Side Dishes
Simple miso soup, pickled ginger (gari) to cleanse the palate, and a cucumber sunomono or steamed edamame for a light, complementary side.
Ingredients(9 items)
- 1200 grams sashimi (thinly sliced)
- 2250 grams shrimp (peeled and deveined)
- 32 cups cooked sushi rice (seasoned with rice vinegar and sugar)
- 43 tablespoons fish roe (ikura)
- 52 tablespoons wasabi (prepared)
- 61 lemon (cut into wedges)
- 73 green onions (thinly sliced)
- 81 tablespoon soy sauce
- 91 teaspoon mirin
Nutrition Information(per serving)
385
Calories
42.5g
Protein
42.8g
Carbs
4.2g
Fat
Instructions
- 1
Prepare the sushi rice according to package directions and season with rice vinegar and sugar while still warm. Divide evenly between two serving bowls.
- 2
Bring a pot of water to a boil and gently poach the shrimp for 2-3 minutes until they turn pink and opaque. Remove with a slotted spoon and pat dry with paper towels.
- 3
Arrange the sliced sashimi artfully on top of the rice in each bowl, fanning the pieces slightly.
- 4
Place the cooked shrimp on top of the sashimi, positioning them for visual appeal.
- 5
Spoon 1.5 tablespoons of fish roe carefully over each bowl, distributing evenly.
- 6
Add a small dollop of wasabi (approximately 1 tablespoon per bowl) to the side of the bowl.
- 7
Sprinkle the sliced green onions generously over the top of each bowl.
- 8
Drizzle lightly with soy sauce and mirin mixed together (approximately 1/2 tablespoon of the mixture per bowl).
- 9
Serve immediately with lemon wedges on the side for squeezing over the dish as desired.
- 10
Instruct diners to mix the wasabi into the soy sauce or eat small amounts at a time according to their spice preference.
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