Café-Style Salmon and Salmon Roe Rice Bowl

Café-Style Salmon and Salmon Roe Rice Bowl

This is a western flavored oyako-don ("parent-child" rice bowl) with lots of black pepper. It's also delicious made with store-bought salmon flakes in a jar and French dressing.

Ingredients: 2 to 3 servings

Salted salmon fillet
2 fillets
Salmon roe
to taste
Plain steamed rice
2 rice cooker cups worth (360ml)
○ White wine vinegar (or rice vinegar)
4 tablespoons
○ Vegetable oil
2 tablespoons
○ Salt
1/2 teaspoons
○ Black pepper
2/3 teaspoons
○ Sugar
1 heaping teaspoons
Shredded nori seaweed
to taste


1. Cook the salmon pieces on a grill, take off the skin and bones and flake the salmon. (You can use flaked salmon in a jar instead.)
2. Put the ○ ingredients (vinegar, oil, salt, black pepper, sugar) in a bowl and mix well. (You can use French dressing instead, in which case it tastes better if you add some extra black pepper.)
3. Add the dressing to the rice while it's still hot, and mix well while cooling with a fan as if you're making sushi rice.
4. Add the flaked salmon from Step 1 to the mixed rice from Step 3 and mix well, then plate. (Adjust the amount of salt depending on how salty the salmon is.)
5. Top with shredded nori seaweed and salmon caviar and it's done!
6. I made the rice mixture into onigiri (rice balls). Since it has vinegar in it, sushi rolls might be even better.

Story Behind this Recipe

This was one of my favorite dishes at a cafe I used to go to 15 years ago. I suddenly wanted to taste it again so I tried making it.