📝 About This Recipe
Known as the 'rubies of the sea,' Ikura is a cornerstone of Japanese high-end sushi, prized for its explosive pop and rich, briny finish. This recipe guides you through the traditional process of separating fresh roe from the skein (sujiko) and curing it in a delicate, umami-rich soy marinade. The result is a luxurious topping that far surpasses store-bought versions in both texture and clean, oceanic flavor.
🥗 Ingredients
The Roe
- 500 grams Fresh Salmon Roe in the Skein (Sujiko) (Look for bright orange, translucent eggs without bruising)
- 2 tablespoons Sea Salt (For the warm water soaking bath)
The Umami Curing Liquid
- 4 tablespoons Soy Sauce (Shoyu) (High-quality Japanese soy sauce is essential)
- 2 tablespoons Mirin (Hon-mirin (true mirin) is preferred for depth)
- 2 tablespoons Sake (Dry Japanese rice wine)
- 1 piece Dried Kombu (About 2 inches square, wiped with a damp cloth)
- 1/2 teaspoon Sugar (To balance the saltiness)
- 2 tablespoons Dashi Stock (Optional, for a milder cure)
For Serving and Garnish
- 3 cups Short-grain Sushi Rice (Cooked and seasoned with rice vinegar)
- 1 piece Fresh Wasabi (Grated fresh or high-quality paste)
- 2 sheets Nori Seaweed (Toasted and cut into strips for Gunkanmaki)
- 6 pieces Shiso Leaves (Fresh Japanese perilla for a herbal contrast)
- 1 pinch Yuzu Zest (Finely grated for a citrus aroma)
👨🍳 Instructions
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1
Prepare the marinade by combining the soy sauce, mirin, sake, sugar, and dashi (if using) in a small saucepan over medium heat.
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2
Bring the liquid to a light simmer for 1 minute to cook off the alcohol from the sake and mirin. Add the kombu piece, remove from heat, and let it cool completely to room temperature.
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3
Prepare a large bowl with warm water (about 105°F/40°C) and dissolve 2 tablespoons of sea salt in it. The water should feel like a warm bath; if it is too hot, it will cook the eggs.
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4
Place the salmon skein (sujiko) into the warm salt water. Gently massage the skein with your fingers, using the warmth to loosen the membrane. The eggs will begin to separate and fall to the bottom.
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5
Continue working through the skein until all eggs are released. Do not worry if the eggs turn slightly cloudy or opaque; this is a temporary reaction to the water and they will clear up later.
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6
Drain the water and refill the bowl with cold fresh water. Gently swirl the eggs and pick out any remaining bits of blood vessels or white membrane using tweezers or your fingers.
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7
Repeat the rinsing process 3-4 times until the water runs clear and all impurities are removed. This ensures a clean, non-fishy taste.
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8
Place the cleaned roe in a fine-mesh sieve and let them drain thoroughly for at least 15-20 minutes. Excess water will dilute your marinade.
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9
Transfer the drained roe into a clean glass jar or non-reactive container. Pour the cooled marinade over the eggs, ensuring they are completely submerged.
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10
Cover the container and refrigerate. Let the ikura marinate for at least 4 hours, though 12-24 hours is ideal for the flavors to penetrate and the texture to become firm and 'poppy'.
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11
Before serving, remove the kombu piece and drain any excess marinade if you prefer a 'dry' look, or serve with a little liquid for extra flavor.
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12
To assemble Gunkanmaki (battleship sushi), wrap a strip of nori around a small ball of sushi rice, secure with a grain of mashed rice, and spoon a generous tablespoon of ikura on top.
💡 Chef's Tips
Always use the freshest sujiko possible; if it smells 'fishy' before you start, it is too old. When cleaning, don't be afraid of the eggs turning white—they will regain their beautiful translucency once they hit the soy marinade. Avoid over-marinating past 24 hours, as the salt can make the skins of the eggs tough and overly salty. Use a plastic or wooden spoon to handle the roe; metal spoons can sometimes impart a faint metallic taste to the delicate oils. If you have leftovers, ikura freezes surprisingly well in an airtight container for up to 3 weeks.
🍽️ Serving Suggestions
Serve as 'Ikura Don' by piling the roe over a large bowl of seasoned sushi rice with shredded nori. Pair with a crisp, dry Junmai Ginjo sake to complement the salty-sweet profile of the roe. Add a small dollop of crème fraîche and serve on a blini for a Japanese-fusion appetizer. Garnish with a tiny sliver of yuzu peel or a micro-shiso leaf to provide a bright, aromatic lift. Serve alongside fresh sashimi slices of Atlantic Salmon for a 'Parent and Child' (Oyako) theme.