Delicate salmon roe – called "ikura” in Japan – is highly prized by caviar lovers around the world. This jewel like row has a salty flavour and is fairly high in sodium.

They are often served with sushi, especially california rolls, or served simply on top of a bowl of rice called donburi. Donburi is a very common dish served both as lunch and dinner in Japan.

Ikura donburi or Ikura don is very easy to make! Once you have the rice cooked it only takes 5 minutes to put together.

Ikura information and defrosting method:

Ikura is usually round and deep red in colour, with fresh eggs “popping” when eaten.

The salmon roe is also quite high in iron and protein, so it can contribute to the nutritional value of a dish.

•  Defrost Ikura salmon caviar in refrigerator for 8-9 hours.

•  If you are not planning to use the entire package, cut into smaller blocks while frozen and wrap the blocks in plastic wraps and store in a freezer bag.  When you want to enjoy ikura simply defrost just the quantity you need.

•  Consume within 36 hours after defrosting. Keep all unused portions refrigerated at all times.


Easy 25 m 1 serving


Prep 5 m Cook 20 m
  1. Cook your sushi rice following the instructions here.
  2. Serve the rice in a bowl and let it cool down a bit so that it will not cook the ikura.

  3. Spread the shredded nori on top of the rice

  4. With a spoon spread the ikura pearls on top.

  5. In a small dish, mix together a little wasabi and soy sauce.

  6. Pour on top and enjoy!