Sushi neophytes generally start out with varieties that won’t intimidate the palate or shock the wallet, such as egg or cooked shrimp. Eventually, though, most people who take a liking to Japan’s most famous culinary contribution will work their way up to trying ikura, as salmon roe is called in Japanese.

Ikura aficionados are captivated by its refined flavor and stimulating consistency, both of which are unlike anything else you’ll find offered at a sushi restaurant. However, another way that ikura stands out is by its price, as it’s usually one of the most expensive types of sushi on the menu.