Ikura Rice Bowl with Nori and Spring Onion

Build four ikura rice bowls with 75g dry rice and 40g of Wild Salmon XXL Roe per person. The recipe uses 160g from the 200g roe pack, with nori and spring onion added only after the rice is portioned.

• Yield: 4 main or generous starter bowls
• Rice: 75g dry weight per person
• Salmon roe: 40g per person

Ingredients and purchase plan

Ikura is salmon roe rather than sturgeon caviar. Forty grams remain in the opened 200g pack, so confirm their intended use and the delivered label before opening.

Equipment

• Rice cooker or heavy saucepan with lid
• Wide bowl, rice paddle and fan
• Digital scale, scissors and four serving bowls
• Clean roe spoon

Build four bowls

1. Rinse and cook. Prepare 300g rice with the water ratio and timing on its exact pack. Complete the covered rest before lifting the lid.
2. Season without crushing. Dissolve sugar and salt in the vinegar, then fold it through the rice with a cutting motion.
3. Control time and temperature. Fan the rice in the wide bowl and follow current cooked-rice safety guidance. Do not leave it at room temperature for prolonged service.
4. Divide before topping. Weigh the seasoned rice and place one quarter in each of four bowls.
5. Add the dry garnishes. Cut the nori into thin strips and divide them with the spring onions across the rice.
6. Allocate the roe. Spoon 40g Wild Salmon XXL Roe over every bowl and serve immediately.

Divide the rice after cooking

Use the rice pack's water ratio, then divide the actual finished seasoned rice into four equal bowls. The 300g amount is dry rice, not the finished cooked weight. Choose bowls with enough room for the rice, 40g roe and garnishes.

Rice-bowl troubleshooting

• The rice is wet at the base: use the exact water ratio and complete the covered rest before seasoning.
• The grains become dense: fold with a cutting motion and stop once the vinegar is distributed.
• Nori softens before service: cut and add it after the rice is already in the bowls.
• The roe warms on the rice: cool the seasoned rice to the intended safe service condition before adding the chilled topping.

Allergens and rice safety

Fish is present. Nori and vinegar may add sesame, soya, sulphites or cross-contact, and their labels must be read. Follow current Food Standards Agency guidance for cooked rice and serve the bowls promptly. Keep roe chilled under its exact pack instructions, with no opened-life inferred for the 40g remainder.

Cooked-rice handling

Cook for prompt service and let active heat settle before adding the chilled roe. If keeping rice for later, official rice guidance says to cool it quickly, ideally within one hour, refrigerate and consume within 24 hours. Reheat only once, until steaming hot throughout, if reheating. Vinegar seasoning does not replace safe chilling.

Four-bowl purchase check

Four × 40g roe uses 160g, leaving 40g from a 200g pack. The available pack was £72 at the 12 October 2026 catalogue check. At the nominal £0.36 per gram, the served roe allocation is £14.40 per bowl, but buying the whole pack costs £72 before rice and checkout charges. Check the exact pack's opened-storage instructions for the remainder.

To make two bowls at the same allocation, halve the recipe ingredients and use 80g roe; buying the same 200g pack leaves 120g. Reducing the guest count does not automatically reduce the pack purchased.