Ikura sushi is a specific type of sushi that features ikura, or salmon roe, as its main topping, such as ikura gunkan maki. It can also be used as a filling for sushi rolls wrapped in nori seaweed such as temaki sushi or hosomaki.
Ikura are a relatively new ingredient in sushi. Learn about the different types, how they're prepared, their nutritional value, and more.
What is Ikura? Ikura (イクラ) is a Japanese loanword for ikra (икра), the Russian word for the eggs or roe of fish. The Japanese term ikura refers in a narrow sense to the single eggs of salmon, but in a broader sense also includes that of trout.
Ikura is the Japanese term for individual salmon eggs that have been carefully separated from their membrane, but these days, it often describes salmon roe marinated in soy sauce too.
Ikura (cured salmon roe) is known for a juicy texture that pops with every bite and a rich flavor that melts in your mouth. This gourmet food item is also one of the most popular sushi toppings. These days, ikura is used in a variety of dishes in both Japanese and Western cuisines.
What is Ikura, Salmon Roe (Salmon Caviar)? | We Love Japanese Food
Ikura sushi is a traditional Japanese delicacy featuring salmon roe, which are the bright orange eggs harvested from mature female salmon. The term “ikura” specifically refers to these salmon eggs, and in sushi cuisine, they are prized for their unique texture, vibrant color, and rich umami flavor.
Delicate salmon roe, red caviar, salmon caviar, or Ikura (いくら) in Japanese is highly prized by seafood lovers worldwide. The Japanese eat ikura in sushi rolls or as a garnish on seafood and rice dishes.