Salmon Roe (Ikura) Donburi with Shiso & Nori

Rinse the sushi rice thoroughly under cold water until the water runs clear. This usually takes about 3-4 rinses.

Combine the rinsed rice and water in a rice cooker or a pot. If using a rice cooker, cook according to the manufacturer's instructions. If using a pot, bring the water to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all the water is absorbed.

While the rice is cooking, prepare the sushi vinegar. In a small bowl, combine the rice vinegar, sugar, and salt (if using plain rice vinegar). Stir until the sugar and salt are dissolved.

Once the rice is cooked, let it rest for 10 minutes with the lid on. Then, gently transfer the rice to a large bowl. Sprinkle the sushi vinegar mixture evenly over the rice. Use a rice paddle or a wooden spoon to gently cut and fold the vinegar into the rice, being careful not to mash the grains. This is best achieved by slicing through the rice instead of stirring in a circular motion.

Allow the rice to cool slightly to lukewarm temperature.

Divide the rice evenly among four bowls.

Top each bowl of rice with a generous portion of ikura.

Garnish with sliced shiso leaves and nori strips.

Serve immediately with soy sauce and wasabi (optional).

Enjoy!