Ikura Ochazuke Recipe: Salmon Roe with Rice & Dashi
Ikura Ochazuke: Salmon Roe with Rice and Dashi
Ochazuke is a Japanese rice dish served with tea or dashi. This version finishes the bowl with chilled ikura. Prepare the hot rice and liquid first, then add the salmon roe at serving rather than leaving it in hot broth.
Red Caviar & Ikura Collection | Salmon Roe & Ikura Guide
Ingredients
Serves: 2
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- Cooked Japanese short-grain rice
- Dashi or brewed green tea
- 4–6 tbsp chilled ikura
- Shredded nori
- Sesame seeds
- Soy sauce, to taste
- Optional: wasabi, shiso, pickled vegetables, flaked cooked salmon
Dashi or Tea?
Dashi gives the bowl a savory seafood-friendly base. Green tea produces a lighter version. Either can work; choose according to taste and prepare it using the package or recipe directions for the specific dashi or tea you use.
Method
- Place warm cooked rice in two bowls.
- Add nori, sesame seeds, and any optional cooked toppings.
- Pour the prepared dashi or tea over the rice.
- Let the most intense steam subside, then spoon chilled ikura over the top immediately before serving.
Choosing the Ikura
Chum and Coho are excellent options, while Pink or King salmon roe can also be used. Species naturally differ in pearl size, texture, flavor, and salinity.
Chum Salmon Caviar | Coho Salmon Caviar | Pink Salmon Caviar | King Salmon Caviar
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Make Ahead
The rice and broth components can be prepared separately using normal food-safety practices. Keep salmon roe refrigerated and add it only when serving. Do not store an assembled bowl with the roe sitting in warm liquid.
Storage
Follow the current salmon roe package instructions because storage depends on the product, cure, packaging, and freezing history. See the Salmon Roe Storage Guide.
More Ikura Ideas
For additional serving ideas, visit the Red Caviar Recipe Hub.
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