Ikura Donburi

Ikura Donburi is a delightful Japanese rice bowl topped with succulent salmon roe, offering a burst of umami flavors. This low-carb version replaces traditional rice with cauliflower rice, making it a healthy and satisfying seafood dish.

Ingredients

• Cauliflower - 300 grams
• Salmon roe (ikura) - 100 grams
• Soy sauce (low sodium) - 2 tablespoons
• Mirin - 1 tablespoon
• Rice vinegar - 1 teaspoon
• Sesame oil - 1 teaspoon
• Chives - 2 tablespoons, chopped
• Nori sheets - 1 for garnish
• Wasabi - to taste

Steps

1. Rinse the cauliflower and remove the leaves and stem. Cut it into florets.
2. In a food processor, pulse the cauliflower florets until they resemble rice grains.
3. Transfer the cauliflower rice to a microwave-safe bowl and cover it with a lid. Microwave on high for about 5 minutes until tender.
4. While the cauliflower rice is cooking, prepare the sauce by mixing the soy sauce, mirin, rice vinegar, and sesame oil in a small bowl.
5. Once the cauliflower rice is done, fluff it with a fork and season with a pinch of salt if desired.
6. Divide the cauliflower rice into two serving bowls.
7. Top each bowl with 50 grams of salmon roe, drizzle with the prepared sauce, and sprinkle with chopped chives.
8. Cut the nori sheet into thin strips and garnish the bowls. Serve with wasabi on the side.

Nutrition

• Calories: 280
• Protein: 14 g
• Carbs: 10 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 200 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.3 L

Health Benefits

• Rich in omega-3 fatty acids from salmon roe, promoting heart health.
• Low in carbohydrates, making it suitable for low-carb diets.

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