Japanese Salmon Roe (Sake Ikura)

Flown directly from Hokkaido, our AA-grade Japanese Salmon Roe (Sake Ikura) has a texture that is firm and not too thick. Often marinated in soy (shio) or salt (tare), it readily pops in your mouth with bursts of sweet umami that will surely delight you.

Here are some ways to enjoy our Japanese Salmon Roe (Sake Ikura):

The Classics

• Make a salmon roe bowl by spooning generous amounts of the Japanese Salmon Roe over a bowl of hot steamed rice or seasoned sushi rice and garnish with shredded seaweed (nori) or green shiso leaves
• Wrap a small mound of rice with a strip of nori and top with roe to create a battleship sushi (gunkan maki)
• Combine fresh salmon sashimi and ikura over rice for a ‘parent and child’ combination (salmon oyakodon)
• Use it as a topping for scattered sushi bowls (chirashi sushi)

Modern Pairings

• Place the Japanese Salmon Roe on top of avocado toast or half an avocado with a drizzle of soy sauce
• Serve on scrambled eggs or with Japanese omelette (tamagoyaki)
• Pair with cream sauce pasta or on a bagel with cream cheese
• Enjoy on top of toasted baguette slices or blinis with crème fraîche

To get more inspiration for salmon roe dishes, try the Mentaiko & Ikura Pasta at Ristorante Luka.