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Tobiko & Salmon Flakes Donburi

[ Prep Time: 5 min | Cooking Time: 15 min | Serving: 2 ]

This is the seafood version of Oyakodon which can be prepared easily at home. Remember to mix the salmon and tobiko with rice to enjoy!


  • 100 g Flying Fish Roe (Tobiko)

  • 250 g Salmon Fillet

  • Bowl of Steamed Sushi Rice (¾ Cup of Sushi Rice)


Sauce Mix

  • ½ Tbsp Sake

  • ½ Tbsp Mirin

  • ½ Tbsp White Sugar

  • 2 Tbsp Light Soy Sauce

  • 5 Tbsp Water (75 mL)

  • ½ Tsp Granulated Dashi



  • ¼ Tsp Salt

  • ¼ Tsp White Pepper Powder

  • ½ Tbsp Furikake



1. Season the salmon fillet with salt (¼ tsp) and white pepper (¼ tsp).

2. Steam the salmon over medium heat for 10 min.

3. Drain the excess liquid, break up the salmon into flakes with a fork.

4. Prepare the sauce mixture with sake (½ tbsp), mirin (½ tbsp), white sugar (½ tbsp), light soy sauce (2 tbsp), water (5 tbsp) and granulated dashi (½ tsp) and boil for 1 min.

5. Add the cooked rice to two rice bowls, rest for 2 min and then evenly distribute the sauce mix to two rice bowls.

6. Place half of the salmon flakes on one side of the rice bowl.

7. Place half of the flying fish roes on the other side of the rice bowl. Sprinkle furikake on top to serve.



  • Chicken powder could be used to substitute granulated dashi.

  • It is important to rest the rice for at least 2 min to avoid cooking the flying fish roes.

  • Furikake is a Japanese dry condiment for rice typically made of seaweed and sesame seeds.

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