Salmon Roe Recipes You Can Make at Home

Salmon roe is one of the most ubiquitous ingredients in Japanese cooking. Whether as a garnish or a critical element in a sauce, these little balls of umami goodness impart a delightful flavour to a dish.

Today, we’ll go over some of our favourite home recipes using this ingredient.

Soy-marinated Salmon Roe 

Also known as ikura shoyu, this dish is essentially a soy-based version of caviar. Salty and rich, it’s an excellent garnish for rice or addition to wraps, rolls, and sushi.

Level of difficulty: 
Easy

Estimated prep time:
15 minutes to make, ½ day to cure

Ingredients required:

  • Salmon roe sac
  • Soy sauce
  • Sake

Yields:  1 serving

Steps:

  • Mix 2 tbsp of soy sauce with 3 tbsp of sake. Put it in a saucepan over heat until it boils. 
  • Set aside the mixture and let itcool down.
  • Put 1 salmon roe sac in a bowl ofwarm water and gently break openthe sac to get the eggs out. Becareful, as you don’t want to breakthe eggs.
  • Mix 2 tbsp of soy sauce with 3 tbsp of sake. Put it in a saucepan over heat until it boils. 
  • Set aside the mixture and let it cool down.
  • Put 1 salmon roe sac in a bowl of warm water and gently break open the sac to get the eggs out. Be careful, as you don’t want to break the eggs.
  • Put the eggs in a colander or sieve and rinse them using cold water. It’s best to use filtered water, to prevent the eggs from absorbing chemical flavours from tap water.
  • Put the eggs in an airtight container with a lid.
  • Pour the cool sake and soy sauce mixture over the eggs, then seal the container and put it in the fridge.
  • Wait for half a day, then serve.

  

  • Put the eggs in a colander or sieve and rinse them using cold water. It’s best to use filtered water, to prevent the eggs from absorbing chemical flavours from tap water.
  • Put the eggs in an airtight container with a lid
  • Pour the cool sake and soy sauce mixture over the eggs, then seal the container and put it in the fridge.
  • Wait for half a day, then serve.

Pro tip: This can be kept for 2-3 days, but it must be refrigerated. You can also buy it prepared and ready for consumption at Japanese supermarkets or order it with us!

Buy it premade

Salmon Ikura Donburi

This is a very popular dish seen in restaurants, but you can prepare it at home yourself. 

Level of difficulty: 
Easy

Estimated prep time:
10 minutes

Ingredients required:

  • Cooked rice, preferably Japanese short-grain
  • Sliced sashimi-grade salmon
  • Salmon roe
  • Nori flakes or shreds
  • Cooked rice, preferably Japanese short-grain
  • Sliced sashimi-grade salmon

 

  • Salmon roe
  • Nori flakes or shreds

Yields:  1 serving

Steps:

  • Put the cool cooked rice in a bowl.
  • Lay salmon slices on top of the rice.
  • Spoon salmon roe on top of or next to the salmon slices.
  • Garnish with nori flakes and serve with soy sauce on the side.
  • Put the cool cooked rice in a bowl.
  • Lay salmon slices on top of the rice.
  • Spoon salmon roe on top of or next to the salmon slices.
  • Garnish with nori flakes and serve with soy sauce on the side.

  

  • Open the mentaiko sac and add the eggs to the bowl with the other ingredients.
  • Mix the sauce again.
  • Add the cooked pasta to the bowl and mix it with the sauce, then serve.

Pro tip: You can replace the salmon sashimi with any other fresh seafood to create your own chirashi bowl. Common fish to use are tuna (ootoro, for instance, if you want something really luxurious), scallop, swordfish and mackerel.  

Buy ingredients

Ikura Sushi

Typically done as gunkan sushi in restaurants, ikura sushi or salmon roe sushi is hugely popular in Japan. It’s a great treat for special occasions and today, you can try making your own!

Level of difficulty: 
Easy

Estimated prep time:
30mins

Ingredients required:

  • 2 cups short-grain rice
  • 2 g salt
  • 40 ml rice vinegar
  • 8 g granulated sugar
  • 200 g salmon roe
  • Nori sheets, cut into 5 cm by 10 cm strips
  • Wasabi
  • 2 cups short-grain rice
  • 2g salt
  • 40 ml rice vinegar
  • 8g granulated sugar

 

  • 200g salmon roe
  • Nori sheets, cut into 5 cm by 10 cm strips
  • Wasabi

Yields:  1 serving

Steps:

  • Rinse and cook rice, then put it in a bowl to help it cool.
  • Mix the salt, caster sugar, and rice vinegar.
  • Pour the rice vinegar mixture over the rice and mix it, then let it cool.
  • Make small rice balls using your hands, with each ball having around 1.5 tbsp of rice.
  • Add a bit of wasabi to each rice ball.
  • Wrap a nori strip around the rice ball.
  • Use the nori strip as a collar and fill it with salmon roe.
  • Repeat until all the rice and strips have been used.
  • Rinse and cook rice, then put it in a bowl to help it cool.
  • Mix the salt, caster sugar, and rice vinegar.
  • Pour the rice vinegar mixture over the rice and mix it, then let it cool.
  • Make small rice balls using your hands, with each ball having around 1.5 tbsp of rice.

  

  • Add a bit of wasabi to each rice ball.
  • Wrap a nori strip around the rice ball.
  • Use the nori strip as a collar and fill it with salmon roe.
  • Repeat until all the rice and strips have been used.

Pro tip: Like most beef bowls, this one goes great with eggs. Try it with onsen tamago!

Buy ingredients

Smoked Salmon Ikura Canapés

Salmon roe can be used for canapés in place of traditional caviar. It offers a slightly different flavour profile but one that can very well become addictive once you’ve tried it!

Level of difficulty: 
Easy

Estimated prep time:
15 mins

Ingredients required:

  • 100 g smoked salmon
  • ¼ cup sour cream
  • ¼ cup crème fraiche
  • ¼ cup salmon roe
  • Salt
  • Chopped dill, fresh
  • 2 tbsp capers
  • 1 fresh baguette
  • 100 g smoked salmon
  • ¼ cup sour cream
  • ¼ cup crème fraiche
  • ¼ cup salmon roe

 

  • Salt
  • Chopped dill, fresh
  • 2 tbsp capers
  • 1 fresh baguette

Yields:  1 serving

Steps:

  • Slice the baguette into 1 cm slices and toast them lightly. Set them aside to cool.
  • Combine the sour cream, crème fraiche, 2 tsp of the chopped dill, and a dash of salt in a bowl. When the mixture is smooth, spoon 1 tbsp of it onto each toasted baguette slice.
  • Put smoked salmon on the baguette slices.
  • Spoon salmon roe onto the smoked salmon.
  • Garnish each canapé with capers and more chopped dill, then serve.
  • Slice the baguette into 1 cm slices and toast them lightly. Set them aside to cool.
  • Combine the sour cream, crème fraiche, 2 tsp of the chopped dill, and a dash of salt in a bowl. When the mixture is smooth, spoon 1 tbsp of it onto each toasted baguette slice.

  

  • Put smoked salmon on the baguette slices
  • Spoon salmon roe onto the smoked salmon.
  • Garnish each canapé with capers and more chopped dill, then serve.

Pro tip: You can actually modify the ingredients of this recipe easily to better suit your taste and experiment with other ingredients that go with ikura. Browse our products to find other possible Japanese ingredients that can go with it!

Buy ingredients