Tobiko Sushi
Tobiko Sushi is a vibrant and flavorful Japanese delicacy made with flying fish roe. It’s often served atop rice or rolled into sushi for a burst of texture and color.
Equipment
- Bamboo Sushi Mat
Ingredients
Sushi Rice
- 1 cup sushi rice uncooked
- 1 1/4 cups water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
Tobiko Sushi
- 4 sheets nori (seaweed sheets) cut in half
- 100 g tobiko (flying fish roe)
- wasabi optional
- soy sauce for dipping
Instructions
- Rinse the sushi rice under cold water until the water runs clear.
- Cook rice with water according to package instructions or using a rice cooker.
- While rice is hot, mix in rice vinegar, sugar, and salt. Let cool to room temperature.
- Place a half sheet of nori on the bamboo mat, rough side up. Spread a thin layer of rice, leaving 1 cm at the top edge.
- Add a small amount of wasabi if desired. Top the rice with tobiko.
- Roll the sushi tightly using the bamboo mat. Slice into bite-sized pieces.
- Serve with soy sauce and additional wasabi if desired.
Notes
You can mix tobiko with mayonnaise or add avocado for extra flavor. Keep tobiko refrigerated until ready to use.