How To Prepare Salmon Roe for Sushi - Ikura Caviar

By No Recipes · 30 min

Ingredients

Instructions

1. In a pot, combine the sake, sugar, salt and dashi soy sauce and bring to a rolling boil. Boil until the alcohol smell is gone, about 2 minutes.
2. Stand the pot in a bowl of cold water to chill the brine, changing the water a few times.
3. Split the salmon roe skein open lengthwise with your fingers.
4. Over a bowl, set a mesh grill or cooling rack with 1/3-inch (1 cm) holes. Rub the split roe skein across the holes to free the eggs, until most are out.
5. Press the remaining roe out of the sack by sandwiching the skein between two disposable chopsticks and rolling it with your fingers.
6. Pick out any bits of skein stuck to the roe.
7. Rinse the roe in several changes of cold water until the water runs clear, removing any popped eggs or skein bits.
8. Drain the eggs well in a plastic or stainless steel strainer, then put them in a glass container. Cover with the chilled brine, stir, cover and refrigerate overnight.
9. After 12 to 24 hours, drain the ikura in a non-reactive strainer. Eat or freeze within three days.

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