Ikura is salmon roe. Each egg is shaped like a small orange sphere, glistening and filled with salty liquid.
You can remove the fish roe from the salmon, or simply purchase a package of salmon roe.
For nigiri sushi, wrap a large strip of nori that covers the sides of the rice ball and protrudes around the top to form a cup (the nori should be 1 by 7 inches). Fill the formed cup with a spoonful of ikura, careful not to let it spill over. Serve immediately as the nori will wilt and turn soggy.
4 replies on “How To Prepare Ikura For Sushi/Sashimi”
I need to find out how to prepare the salmon eggs from the sack to make the beautiful ikura for sushi. Please help! Thank you…Debbie
Yeah… i need to know too… im up in alaska and its salmon spawning season… how do i prepare the eggs?
Just take them out of the fish and clean them. There you go.
from what I’ve been told by a sushi chef – you need to soak the eggs in a 70% brine solution for at least 14 days (in a cool environment), rinse them, then soak them in a 40% brine soluntion for 14 days, then rinse before using. The brine solution will kill all the bacteria and possible parasites. One thing he did stress was RINSE THEM REALLY WELL BETWEEN each brining and before you use them. You can store them in the fridge or freeze them, but when you freeze them keep them in the brine solution so it doesn’t dry the egg sacks out or pop them.