Salmon Roe & Avocado Rice Bowl : Easy Japanese Donburi

Atsuko

August 19, 2026

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Atsuko

Founder of @Umami Sans Frontières

This colorful Salmon Roe and Avocado Rice Bowl is an easy Japanese dish that feels a little special without requiring much work. The rich, savory flavor of salmon roe, known as ikura in Japanese, pairs beautifully with creamy avocado and warm steamed rice. It’s a simple and delicious Japanese rice bowl (donburi) that’s perfect for an easy lunch or dinner. The salmon roe is simply seasoned with soy sauce and mirin for 10–15 minutes, while the avocado is tossed with a little lemon juice to keep it fresh and vibrant. Add some white sesame seeds and shredded nori on top, and your Ikura Avocado Donburi is ready to enjoy. Outside Japan, real salmon roe can be expensive or difficult to find. For this recipe, I used imitation salmon roe that I found at a supermarket here in Dubai, and it worked beautifully. If real ikura isn’t readily available where you live, imitation salmon roe can be an affordable and convenient alternative. It’s a great way to enjoy the flavors of a Japanese-style rice bowl at home, using ingredients you can easily find where you live.

Expense

💵💵

Preparation

50 mins

Baking time

Rest Time

Ingredients

Cooking time: about 50 minutes

Ingredients:

Yield: 3–4 servings

2 Japanese rice cups (300 g) uncooked Japanese short-grain rice
200 g salmon roe (ikura)
2 avocados
2 tsp lemon juice
White sesame seeds, as needed
Shredded nori, as needed

Soy Sauce Marinade for the Salmon Roe

1½ tbsp soy sauce
2 tsp mirin

How to make it:

1. Cook the Rice:
Rinse 300 g of rice and soak it in water for about 20 minutes. Cook the rice as usual in a rice cooker.

We don’t have a rice cooker at home, so I usually cook rice in a pot. Bring the rice and water to a boil, then reduce the heat to low and cook for about 20 minutes. Turn off the heat and let the rice steam, covered, for another 10 minutes.

2. Marinate the Salmon Roe:
Mix the soy sauce and mirin in a bowl. Add the salmon roe and gently toss to coat. Let it marinate for 10–15 minutes, then lightly drain before serving.

3. Prepare the Avocado:
Cut the avocados into approximately 1.5 cm (½-inch) cubes. Gently toss with the lemon juice to help prevent browning.

4. Assemble the Rice Bowls:
Divide the cooked rice among the bowls. Arrange the avocado around the rice, then generously spoon the salmon roe into the center.

5. Finish and Serve:
Sprinkle with white sesame seeds and finish with shredded nori. Serve and enjoy!

🌟Helpful Tips & Easy Variations🌟

⭐️ Can’t Find Ikura?:

Real ikura can be expensive or difficult to find outside Japan. For this recipe, I used affordable imitation salmon roe from a supermarket here in Dubai. It still looks beautiful and tastes great in this rice bowl. When Japanese ingredients aren’t available, using good local alternatives is an easy way to enjoy a taste of Japan wherever you live.

⭐️ No Mirin?:

No problem! Simply season the salmon roe with soy sauce and leave out the mirin. If you have mirin, a little adds sweetness and richness and mellows the soy sauce.

⭐️ Want Creamier Avocado?:

I use a little lemon juice to keep the avocado fresh and green. For a richer, creamier version, gently toss it with 1–1½ tablespoons of mayonnaise—it pairs beautifully with the savory salmon roe.

⭐️ What I Served on the Side:

For this meal, I added shimeji mushroom miso soup and cucumber dressed with umeboshi on the side. You can pair the rice bowl with any miso soup or a light, refreshing side dish you like. Tofu miso soup or a simple cucumber salad would work just as well.