Ikura Pasta | Japanese style pasta with salmon roe and avocado
usukuchi shoyu (light soy sauce)
(Kewpie brand recommended)
thinly-cut and toasted
Cooking the pasta
Cook the pasta in boiling water and salt.
Cook until al dente.
Drain and set aside.
Making the Avocado Sauce
Scoop the out the flesh of the avocados and place in a mixing bowl.
Squeeze out a teaspoon of lemon juice and add to the mixing bowl.
Add in 2 tbsp cream, 3 tbsp mayonnaise, and 1 tbsp usukuchi shoyu.
Mix everything until fully incorporated. Note: I personally like to keep the mixture a bit segregated, but it’s up to you!
Making the ikura pasta:
In a large bowl, mix the avocado sauce and the pasta together.
Serve on a plate, top with ikura (salmon eggs) and toasted nori, and enjoy! Note: add some cracked black pepper if you prefer (optional).