[ 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!
Ingredients
100 g Flying Fish Roe (Tobiko)
250 g Salmon Fillet
2 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
Seasoning
¼ Tsp Salt
¼ Tsp White Pepper Powder
½ Tbsp Furikake
Method
1. Season the salmon fillet with salt (¼ tsp) and white pepper (¼ tsp).
![](https://static.wixstatic.com/media/268bf4_26e480f631bf4625ad7f372adddcb645~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_26e480f631bf4625ad7f372adddcb645~mv2.jpg)
2. Steam the salmon over medium heat for 10 min.
![](https://static.wixstatic.com/media/268bf4_8bbb929735f04c47a51fc510d0543bcb~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_8bbb929735f04c47a51fc510d0543bcb~mv2.jpg)
3. Drain the excess liquid, break up the salmon into flakes with a fork.
![](https://static.wixstatic.com/media/268bf4_21257084627e4e0e962e218de8aa9d3d~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_21257084627e4e0e962e218de8aa9d3d~mv2.jpg)
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.
![](https://static.wixstatic.com/media/268bf4_85f1827063df40ec834d7ede6ee19d2a~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_85f1827063df40ec834d7ede6ee19d2a~mv2.jpg)
5. Add the cooked rice to two rice bowls, rest for 2 min and then evenly distribute the sauce mix to two rice bowls.
![](https://static.wixstatic.com/media/268bf4_a82303380e194389a62841f3c597d5b9~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_a82303380e194389a62841f3c597d5b9~mv2.jpg)
6. Place half of the salmon flakes on one side of the rice bowl.
![](https://static.wixstatic.com/media/268bf4_39e317e554824f0ebb1ccba88f84c460~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_39e317e554824f0ebb1ccba88f84c460~mv2.jpg)
7. Place half of the flying fish roes on the other side of the rice bowl. Sprinkle furikake on top to serve.
![](https://static.wixstatic.com/media/268bf4_d201d85a62204e6a9bd9d983819b1bd8~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_d201d85a62204e6a9bd9d983819b1bd8~mv2.jpg)
Notes
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.