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Homemade tobiko sushi platter with gunkan maki, nigiri, and rolls on a white table.

Tobiko Sushi (Gunkan Maki)

A simple and delicious sushi roll featuring tobiko (flying fish roe) with a delightful crunch and oceanic flavor.
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Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer, Main Course
Cuisine Japanese
Servings 6 pieces
Calories 90 kcal

Equipment

  • Bamboo Sushi Mat
  • Sharp Knife
  • Small spoon

Ingredients
  

  • 1 cup sushi rice cooked and seasoned with rice vinegar, sugar, and salt
  • 2 sheets nori (seaweed) cut into 1.5-inch strips
  • 1/2 cup tobiko flying fish roe, fresh or thawed
  • 1 tsp wasabi optional, for extra heat

Instructions
 

  • Prepare the sushi rice by mixing cooked rice with rice vinegar, sugar, and salt. Let it cool to room temperature.
  • Cut nori sheets into 1.5-inch wide strips.
  • Wet your hands and shape small oval-shaped mounds of sushi rice, about the size of a ping pong ball.
  • Wrap a strip of nori around each rice ball, sealing the ends with a little water to form a cup shape.
  • Spoon tobiko into each nori cup, filling it generously to the top.
  • Optionally, add a small dab of wasabi on top for an extra kick.
  • Serve immediately with soy sauce, pickled ginger, and additional wasabi.

Notes

To enhance presentation, garnish with a sprig of shiso leaf or a tiny quail egg yolk on top. Tobiko sushi pairs well with green tea or sake.
Keyword Flying Fish Roe, Gunkan Maki, Sushi Rolls, Tobiko Sushi