Tobiko Sushi (Flying Fish Roe Sushi)
A delicious and visually stunning sushi featuring crunchy Tobiko (flying fish roe), seasoned sushi rice, and nori. A perfect combination of texture and umami flavors!
Equipment
- Bamboo Sushi Mat
- Sharp Knife
- Rice Paddle
Ingredients
Sushi Rice
- 1 cup sushi rice short-grain rice
- 1.5 tbsp rice vinegar seasoned
- 1 tsp sugar optional
- 1/2 tsp salt
Sushi Roll Ingredients
- 2 sheets nori (seaweed)
- 4 tbsp Tobiko (flying fish roe) choose your preferred color
- 1/2 cup imitation crab meat shredded
- 1/4 cup mayonnaise Japanese-style (Kewpie)
- 1/2 avocado sliced
- 1/4 cucumber cucumber julienned
Instructions
- Rinse the sushi rice under cold water until the water runs clear. Cook according to package instructions or using a rice cooker.
- Once cooked, transfer the rice to a bowl and mix in the rice vinegar, sugar, and salt while the rice is still warm. Let it cool to room temperature.
- Lay a sheet of nori on a bamboo sushi mat. Spread an even layer of sushi rice over the nori, leaving about 1 inch at the top edge uncovered.
- Mix the shredded imitation crab with Japanese mayonnaise. Spread a small portion along the center of the rice.
- Place slices of avocado and cucumber on top of the crab mixture.
- Carefully roll the sushi using the bamboo mat, pressing gently to form a tight roll.
- Spread Tobiko evenly over the outside of the roll or sprinkle it on top before cutting.
- Use a sharp knife to cut the sushi roll into bite-sized pieces. Serve immediately with soy sauce, wasabi, and pickled ginger.
Notes
For a spicier version, mix a small amount of sriracha into the mayo before adding it to the roll.