Ikura Pasta | Japanese style pasta with salmon roe and avocado
Ingredients
Scale
- ½ lb pasta
- 1 ¼ cups avocado
- 2 tbsp cream
- 1 tbsp usukuchi shoyu (light soy sauce)
- 3 tbsp mayonnaise ((Kewpie brand recommended))
- 1 tsp Lemon juice
- nori (thinly-cut and toasted)
- black pepper (optional)
Instructions
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! - Set aside.
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).