Salmon Roe Sushi

Ikura Sushi

Salmon roe for sushi is prepared by separating the individual roes and soaking them in soy sauce and Japanese rice wine (sake). This removes the strong fishy flavor and makes the texture of the roe smoother, and lighter. Each individual roe remains swollen, lightens up in color, and becomes a more enjoyable texture on the palate.

A couple ingredients are added to to make the salmon roe sushi more artistic, and they are quail egg and cucumber slices. They act as neutralizers for those who may think that the taste of the roe is too overpowering.

Since the salmon roe are immersed in soy sauce, not much more is required. However, if it is required, then a drop or to should be place on top of the salmon roe directly from the soy sauce dispenser. A little wasabi enhances the sweet flavors from the richness of the roe.

Complete Tutorial on: How to Make Sushi

Also see: Salmon Roe in Sushi Ingredients.

Popular style for salmon roe sushi: Ship Roll (Gunkanmaki)
Popular condiments for salmon roe sushi: Wasabi
Category: Roe