Ikura sushi is a term used to describe a form of gunkanmaki that is topped with ikura, which are plump spheres of salmon roe. The ikura is often marinated in soy sauce, and the sushi is made by wrapping a ball of sushi rice with nori seaweed. After that, a spoonful of roe is placed on top of the mixture.
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What does Ikura mean?
| Category | Gyoran (fish roe) |
| Size | Salmon – Medium (2 feet to 3 feet, 60cm to 90cm) |
| Names | Ikura, Salmon Roe, Red Caviar, Caviar |
| Season | September – October |
| Served | Raw as Gunkan-maki, donburi, or without rice |
img class=’aligncenter wp-image-189362 size-full’ src=’https://hellofishla.com/wp-content/uploads/2022/11/feparegelehe.jpg’ alt=’What Is Ikura Sushi’ /> Ikura refers to salmon roe (fish eggs) that are not indigenous to Japanese waters. In fact, the Japanese did not consume salmon until a phenomenally successful 1980s Norwegian marketing campaign. It is believed that the name ikura derives from the Russian word “ikra,” which means “fish eggs.” Today, ikura only refers to salmon eggs.
- It is currently difficult to find fresh ikura of high quality; the majority is frozen for storage and transport convenience.
- However, truly fresh ikura has taught skins that form flavorful translucent spheres.
- Once frozen, the spheres begin to sag and deteriorate, so this condition does not last long.
Occasionally, the juices even leak out.
What is ikura (salmon eggs)?
| Category | Gyoran (fish roe) |
| Size | Salmon – Medium (2 feet to 3 feet, 60cm to 90cm) |
| Names | Ikura, Salmon Roe, Red Caviar, Caviar |
| Season | September – October |
| Served | Raw as Gunkan-maki, donburi, or without rice |
Ikura refers to salmon roe (fish eggs) that are not indigenous to Japanese waters. In fact, the Japanese did not consume salmon until a phenomenally successful 1980s Norwegian marketing campaign. It is believed that the name ikura derives from the Russian word “ikra,” which means “fish eggs.” Today, ikura only refers to salmon eggs.
- It is currently difficult to find fresh ikura of high quality; the majority is frozen for storage and transport convenience.
- However, truly fresh ikura has taught skins that form flavorful translucent spheres.
- Once frozen, the spheres begin to sag and deteriorate, so this condition does not last long.
Occasionally, the juices even leak out. 