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An ultra easy to recipe to make, this Ikura recipe, or cured salmon roe, is made with just a few ingredients and is ultra decadent and fancy!
Curing fresh salmon roe in a brine of dashi, soy sauce and a touch of sugar gives the Ikura and amazing, umami flavor, which pairs perfect with the richness of the roe.
Slightly briny, rich, bursts of flavor, this Ikura is transforms from plain salmon roe (cold water fish eggs) into an amazing caviar.
It may sound somewhat daunting to make your own "caviar," but it's actually incredibly easy. And it's just like the stuff they serve in sushi restaurants!
You can cure salmon roe with both salt and soy sauce, but true Ikura is made with a soy sauce cure. We also add dashi in this recipe for even more flavor.
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Why This Recipe Works
- It's ultra simple, but decadent and fancy - perfect for dinner parties!
- It's an economical way to transform less expensive salmon roe into caviar.
- There is no cooking required, and only requires mixing some brine ingredients and letting the fish roe brine - it's easy!
- No special equipment is required - ingredients used are mostly pantry staples.
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Ingredients
The full list of ingredients and amounts is included in the recipe card at the bottom of the post.
Uncured salmon roe are those little orange salmon eggs you often get with sushi (or served as a nigiri). I find mine in many different Asian markets or at Japanese grocery stores.
If it comes in egg sacks (shein), you'll need to remove the sack(s) before starting.
Dashi stock is a broth made from fish flakes (bonito flakes) and kombu - it has a ton of flavor. You could substitute with water, but the flavor won't be as pronounced.
Soy sauce adds depth and umami to the brine.
Step By Step Instructions
- Combine all the ingredients in a bowl and let sit in the fridge for 12-24 hours.
- Serve on short-grain rice to make your own Japanese rice bowls, on sushi rolls or salmon sashimi, in salads etc.
Expert Tips
- If your salmon roe came in the whole skein (egg sac), submerge it in warm water and peel off as much of the membrane as you can. I recommend doing this over a sink. Drain and place in a bowl.
- You can substitute sake for the dashi if you don't mind the alcohol. Sake gives the Ikura a milder flavor. You will need to simmer the brine in a saucepan if you use this method until the alcohol burns off (about 2-3 minutes). Cool it to room temperature before using it as a brine.
- Don't let the salmon roe contact any metal (such as stainless steel) as it can cause it to take on a metallic taste. I recommend using glass bowls or jars for storage.
Serving Options
- Serve it over top of a bowl of rice (steamed white rice or sticky rice) or this Instant Pot sushi rice made with sushi vinegar or rice vinegar (also known as Ikura donburis in Japanese cuisine). You can also use a rice cooker to make your rice.
- Serve it with this maguro zuke-don or alongside this spicy tuna, or even in these temaki hand rolls.
- Sprinkle it on top of sushi rolls, sashimi bowls or nigiri before serving. It's also great with sea urchin!
- Eat it with crackers and cream cheese.
- Serve a little bit over top scrambled eggs (try these sous vide scrambled eggs or poached eggs for ultra decadence).
- Serve it over top of this udon stir fry with a raw egg yolk, or any other Japanese style noodle dishes.
Frequently Asked Questions
Ikura is salmon roe that is often marinated in soy sauce and sometimes a touch of sugar and/or dashi broth or sake.
Ikura will last up to 7 days in the fridge.
Ikura is technically the Japanese word for salmon roe. Ikura is typically known as soy sauce cured salmon roe, as opposed to salt cured salmon roe.
Ikura contains antioxidants, fatty acids, protein and other nutrients that can be beneficial to your health. It can be high in sodium.
**Note I am not a medical professional - please check with your doctor for specific medical/health advice.
Store in the fridge in a covered glass jar (no metal) for up to 7 days. It can also be frozen for up to 3 months. Thaw in the fridge overnight, then serve.
*Note - when frozen, the eggs are more prone to breaking so handle with care.
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Recipe
How to Make Ikura Without Sake (Cured Salmon Roe)
Ingredients
- 4 ounces uncured salmon roe
- 1 cup dashi broth
- 1 tablespoon soy sauce
- 2 teaspoon granulated sugar
- 2 teaspoons salt
Instructions
- Combine all the ingredients in a bowl and let sit in the fridge for 12-24 hours.
- Serve on rice, sushi, etc.
Expert Tips:
- If your salmon roe came in the skein (egg sac), submerge it in warm water and peel off as much of the membrane as you can. I recommend doing this over a sink. Drain and place in a bowl.
- You can substitute sake for the dashi if you don't mind the alcohol. Sake gives the Ikura a milder flavor. You will need to simmer the brine in a saucepan if you use this method until the alcohol burns off (about 2-3 minutes). Cool it to room temperature before using it as a brine.
- Don't let the salmon roe contact any metal as it can cause it to take on a metallic taste. I recommend using a glass bowl/jar for storage.
Nutrition
natalie
I've never tried something like this before so was a little nervous. But it came out really good. We had it on rice and it was a yummy lunch!
Danielle
So glad to hear that!