How To Prepare Salmon Roe for Sushi - Ikura Caviar

ikura

🥗Healthier: masago

💰Cheaper: canned salmon

Masago is lower in calories, while canned salmon is a more affordable protein option.

sushi rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice offers more fiber, while white rice is often cheaper.

Prepare a brine by combining 3/4 cup sake, 1 tablespoon dashi shoyu, 2 teaspoons sugar, and 1 and 1/2 teaspoons salt in a pot.

Bring the brine mixture to a rolling boil and cook until it no longer smells like alcohol, about 2 minutes.

Cool the brine to room temperature, optionally by submerging the pot in cold water.

Separate the salmon eggs from the skein using a wire mesh grill over a bowl.

Split the skein open with fingers and gently rub against the grate to coax the eggs out.

If it becomes slippery, use disposable chopsticks to sandwich the skein and twist to extract the eggs.

Clean the salmon roe by combing fingers through it to remove any stuck eggs or membrane.

Wash the ikura in cold water until the water runs clear, rinsing off blood and protein.

Drain the ikura in a non-reactive strainer to avoid metallic taste.

Transfer the ikura to a glass container and pour the cooled brine over it, stirring to distribute evenly.

Cover the container and refrigerate for at least 12 hours to cure the ikura.

After about a day, drain off the excess brine from the ikura.

Store the ikura in the fridge for up to 3 days or freeze it.

Serve the ikura over a piping hot bowl of rice, garnished with green shiso leaf.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens