Parent and offspring "salmon and salmon roe" bowl 鮭いくら親子丼

This is a less common version of parent and offspring bowl 親子丼 but it is popular in Hokkaido. This is a rice bowl dish with a combination of salmon and salmon roe topping. As long as you use salmon and salmon roe, it will qualify as a Hokkaido-style Oyakodon. You could use salmon ashimi or even grilled salmon. For salmon roe, you could use "ikura" イクラ as is or marinated in soy sauce and sake. I had salmon roe いくら I bought last weekend and needed to be used up soon, hence this dish. Instead of salmon sashimi or raw salmon, I used smoked salmon.

Salmon roe: I made marinated salmon roe. I simply made a mixture of sake and soy sauce (1:1 ratio) enough to cover the amount of the roe I had. I marinated it overnight in the refrigerator. Because the skin of the salmon roe is semi-permeable, it will absorb the marinade and swell up. This is called "Ikura no shouyu zuke" いくらの醤油漬. This also makes salmon roe last longer and is a good condiment eaten with hot rice or even as a drinking snack with sake by itself.

Assembly: This is very simple. I made sushi rice. I took a shortcut and used bottled sushi vinegar for this. I placed cold smoked salmon and the marinaded salmon roe on the top of the sushi rice. I also made dashi maki Japanese omelet and used it with a garnish of chiffonade of Perilla and nori. 

This is a very nice "shime" 〆 dish. For a regular person, I suggest serving a much larger portion.