Short Description
A luxurious yet simple brunch featuring warm steamed rice topped with fresh ikura (salmon roe), garnished with chopped green onions, and served alongside crispy seaweed and a bowl of miso soup.
Why You’ll Love This Recipe
- Elegant and effortless: minimal ingredients, bold flavor, beautiful presentation
- Salty, briny burst from ikura perfectly complements plain warm rice
- Textural contrast: velvety rice, popping roe, crisp seaweed
- Perfect balance: served with savory miso soup and favorite sides to complete the meal
- Customizable and quick—ready in minutes, ideal for brunch or breakfast
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Rice Bowl
- 1½ cups fresh ikura (salmon roe)
- 1 bowl hot steamed rice
- 1 pack crispy seaweed (nori sheets or snack-size packs)
- Green onion, finely chopped (for garnish)
For the Side
- 1 bowl miso soup
- Your favorite side dishes (e.g. pickled vegetables, tamagoyaki, grilled fish, or tofu)
Directions
1. Prepare the Rice
Cook rice according to your preferred method, ensuring it’s hot and steamy. Place the cooked rice in a serving bowl.
2. Top with Ikura
Spoon the fresh ikura over the rice so it covers the entire surface, creating a vibrant layer of glistening salmon roe.
3. Garnish
Sprinkle chopped green onion over the ikura for a bright pop of color and mild onion flavor.
4. Serve with Sides
Present the bowl with crispy seaweed alongside, and a steaming bowl of miso soup. Add any side dishes you like—such as pickles, grilled protein, or tamagoyaki—for a full brunch experience.
Servings And Timing
- Servings: Serves about 1 person (adjust portions for more)
- Prep Time: ~5 minutes (rice assumed cooked)
- Total Time: Less than 5 minutes if rice is ready; ~20 minutes including rice cooking
Variations
- Soy-sauced ikura: Marinate the ikura briefly in a small amount of soy sauce and mirin before topping the rice for extra depth.
- Tamago addition: Add sliced tamagoyaki on the side for sweetness and texture.
- Mixed toppings: Include cucumber matchsticks, avocado slices, or pickled radish for freshness.
- Rice seasoning: Use sushi rice seasoned with rice vinegar and sugar for a tangy base.
- Seaweed wrap: Tear crispy seaweed into strips and wrap bites for sushi-like enjoyment.
Storage/Reheating
- Prepare fresh: This dish is best served immediately—the texture of ikura, crispness of seaweed, and warmth of rice are at their peak.
- Storage: Store leftover ikura in the fridge for up to 2 days and use on cold dishes only.
- Reheat rice only—do not reheat ikura or seaweed.
FAQs
1. Can I Use Frozen Ikura?
Yes—thawed ikura works fine. Gently defrost in the fridge and drain any excess liquid before using.
2. What Type of Rice Is Best?
Short-grain Japanese rice or sushi rice is preferred. Keep it hot and fluffy for best texture.
3. Do I Need Dressing for the Ikura?
Pure ikura has deep flavor on its own. If desired, lightly drizzle soy sauce or a small amount of seasoned soy sauce over.
4. Can I Use Miso Paste Instead of Soup?
Instant miso packets with hot water work well if you don’t have homemade miso soup.
5. Can I Add Other Seafood?
Yes—tiny cooked shrimp, crab meat, or scallops complement ikura beautifully.
6. How Do I Keep the Seaweed Crispy?
Serve the crispy seaweed on the side and only touch it just before eating to keep it crunchy.
7. Should I Season the Rice?
You can keep it plain or season lightly with rice vinegar and sugar if making sushi-style bowls.
8. Is Kura Rice Bowl Gluten-Free?
Yes, if your soy sauce and sides are gluten-free. Pure ikura and rice are naturally gluten-free.
9. Can I Prep This Ahead?
You can prep the rice and soup ahead, but add ikura, garnish, and seaweed just before serving.
10. What Sides Pair Well with This Bowl?
Common pairings include pickled vegetables, tamagoyaki (Japanese rolled omelet), edamame, or grilled tofu/fish.
Conclusion
The Kura Rice Bowl Brunch is a simple yet luxurious dish that highlights the pure flavor of ikura over warm rice. With minimal seasoning and thoughtful sides—crispy seaweed, miso soup, and colorful garnishes—it’s a refined twist on casual brunch that’s elegant, satisfying, and visually stunning.
Print
Kura Rice Bowl Brunch
- Total Time: 20 minutes
- Yield: 1 serving
- Diet: Gluten Free
Description
A refined brunch bowl featuring hot steamed rice topped with glistening ikura (salmon roe), green onion, and served with miso soup and crispy seaweed—elegant, quick, and bursting with flavor.
Ingredients
1½ cups fresh ikura (salmon roe)
1 bowl hot steamed rice
1 pack crispy seaweed (nori sheets or snack-size packs)
Green onion, finely chopped (for garnish)
1 bowl miso soup
Optional: pickled vegetables, tamagoyaki, grilled fish, or tofu
Instructions
- Cook rice and place hot in a serving bowl.
- Top rice with ikura to cover the surface evenly.
- Sprinkle chopped green onion on top.
- Serve with a side of crispy seaweed and miso soup.
- Include optional side dishes like pickled vegetables or grilled tofu.
Notes
- Marinate ikura in soy sauce and mirin for extra flavor.
- Use short-grain or sushi rice for best results.
- Serve seaweed on the side to maintain crispness.
- Do not reheat ikura—serve cold over warm rice only.
- Prepare fresh for best texture and taste.
- Prep Time: 5 minutes
- Cook Time: 15 minutes (if rice not pre-cooked)
- Category: Brunch
- Method: Assembling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 1g
- Sodium: 820mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 120mg
