Salmon roe and shiso leaf stuffed inside the kamaboko fish cake.

Kamaboko with Salmon Roe

Course: Appetizer
Cuisine: Japanese
Keyword: fish cake, ikura
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 as appetizer
Author: Nami

Impress your guests with this stunning Kamaboko Fish Cake with Salmon Roe appetizer recipe! Putting these beautiful bites together is so much easier than it looks. They can be enjoyed as part of a Japanese New Year's dishes (Osechi Ryori) or a holiday hors d'oeuvre.




  1. Gather all the ingredients.

    Kamaboko with Salmon Roe Ingredients
  2. Trim off both ends of the kamaboko (optional). Cut the kamaboko into 1/2 inch slices. Before you cut next slice, make a 1/4 inch slit in the middle of the slice. Continue to cut through and alternate between the cut and the slit.
    Kamaboko with Salmon Roe 1a
  3. Cut the bottom of the kamaboko and remove from the wooden base.
    Kamaboko with Salmon Roe 2
  4. Cut off the stem of shiso leaves and stuff a shiso leaf into the slit of each kamaboko slice.
    Kamaboko with Salmon Roe 3
  5. Top with salmon roe. Serve chilled.
    Kamaboko with Salmon Roe 4

Recipe Notes

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.