At first glance, Ikura and Sujiko look quite similar — both are salmon or trout roe — but they differ in preparation, flavor, texture, and how they are eaten. Here’s a closer look at their differences.
What is Ikura?
The word ikura comes from Russian, meaning “fish roe” or “small grains.” In Russia, it can refer to various types of roe, including caviar and cod roe. In Japan, however, ikura generally refers to salmon or trout roe, and in the fishing industry, it often means only salmon roe.
Ikura is made from mature salmon roe that is removed from the egg sac, separated into individual eggs through a mesh, and then seasoned — typically with salt or soy sauce. The grains are large, bursting in the mouth with a satisfying “pop,” releasing rich, buttery flavor. Because of its beautiful appearance and texture, ikura is commonly used for sushi, rice bowls, and various appetizers.
What is Sujiko?
Sujiko is made from immature (Not just before laying eggs) salmon roe that is salted while still wrapped in the membrane of the ovary. The eggs remain connected like a string (suji: 筋 in Japanese), which is where the name comes from. Since the eggs are less mature, the grains are smaller than those of ikura, and the texture is more dense and creamy.
There are two main ways to season sujiko:
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Traditional salting (塩漬け) – The roe is salted to draw out umami, then salted again to finish the process. Freshness is critical; roe processed immediately after the fish is caught will be less salty and have better texture, while roe processed later will taste saltier and lose some texture.
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Soy sauce marinating (醤油漬け) – A modern method that uses soy sauce which does not darken the roe, preserving its bright red color.
Historically, sujiko was considered a very salty preserved food and was thought to pair poorly with vinegared rice, so it was rarely used in sushi. However, with the rise of low-salt and soy sauce–marinated sujiko, it has started to appear in sushi and other creative dishes.
Key Differences
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Egg maturity – Ikura: mature eggs / Sujiko: immature eggs
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Grain size – Ikura: larger / Sujiko: smaller
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Preparation – Ikura: eggs separated / Sujiko: eggs kept in membrane
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Texture – Ikura: bursts in the mouth / Sujiko: creamy and dense
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Use – Ikura: sushi, donburi, appetizers / Sujiko: rice topping, onigiri, and now occasionally sushi
Both ikura and sujiko are symbols of autumn in Japan. Knowing the differences will help you appreciate their unique qualities — and choose the perfect roe for your meal.