Ikura Bowl Recipe: Salmon Roe Rice Bowl with Avocado & Cucumber
Ikura Bowl Recipe: Salmon Roe Rice Bowl with Avocado & Cucumber
This easy ikura bowl combines seasoned short-grain rice, chilled salmon roe, avocado, cucumber and nori. It is a practical way to turn red caviar into a complete lunch or light dinner while keeping the roe cold and adding it only at the end.
Shop Salmon Roe & Ikura or read our Salmon Roe (Ikura) Guide.
Ingredients for 2 bowls
- 1.5 cups short-grain Japanese rice
- Rice vinegar, sugar and salt for seasoning
- 2–3 oz salmon roe per bowl
- 1 ripe avocado, sliced
- 1 small cucumber, thinly sliced
- Nori strips, scallions and sesame seeds
- Optional shiso, edamame, pickled ginger and wasabi
How to Make an Ikura Bowl
- Rinse and cook the rice according to the package directions. Season with sushi vinegar and let it cool until warm rather than hot.
- Slice the avocado and cucumber and prepare the garnishes.
- Divide rice between two bowls and arrange the vegetables.
- Take the salmon roe from refrigeration immediately before serving and spoon it over the rice.
- Add nori, scallions and sesame seeds. Serve promptly, with soy sauce on the side if desired.
Which Salmon Roe Works Best?
Chum Salmon Caviar gives a large, pronounced pop. Coho Salmon Caviar offers a somewhat different texture and flavor, while Pink Salmon Caviar provides another wild Pacific option. Product characteristics can vary by harvest and lot.
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Serving and Storage
Assemble the bowl close to serving so the nori stays crisp and the roe remains chilled. Store leftover roe according to the package directions and our salmon roe storage guide. Keep cooked rice and other toppings separate from the roe until serving.
More Ikura Recipes
For a simpler traditional rice-bowl preparation, see our Ikura Don Recipe. For more ideas, visit the Red Caviar Recipe Hub.
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