Roe sushi is made with tobiko roes and your favorite sushi rolls. Tobiko is the Japanese word for flying fish roe, which is crunchy and salty with a hint of smoke. It’s a popular ingredient in Japanese cuisine as a garnish to sushi rolls.

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What Is Tobiko Roe?

You’ve probably noticed that there is some bright-colored stuff sitting on top of some Japanese sashimi or sushi rolls at restaurants or supermarkets. Most of the time, these are tobiko eggs or flying fish roe.

Tobiko roe is larger than masago or capelin roe, and smaller than ikura, which is salmon roe. It’s often used in sashimi, maki or other Japanese fish dishes.

What Does Tobiko Roe Taste Like?

It has a mild smoky and salty taste and slightly sweeter than other types of roe. With a crunchy but soft texture, it complements rice and fish very well. It’s quite satisfying to bite into tobiko garnished sushi rolls.

Tobiko Roe’s Nutrition Value

Roe sushi is a good source of proteins, omega-3 fatty acids, and selenium, a mineral responsible for the production of antioxidants. However, due to its high levels of cholesterol, it should be taken in moderation.

Ingredients You’ll Need

sushi rice
water
sushi vinegar
tobiko
cooked shrimp
cucumber
nori
avocado

(Note: Full recipe is at the bottom of the post)

How To Make Roe Sushi

First fold the nori sheet in half to split it and place half of the nori on top of the bamboo mat.
Spread cooked sushi rice evenly over nori and sprinkle sesame seeds on top of rice.
Then flip everything so that the rice is facing down. Place your favorite fillings on top of the nori.
Start rolling using your bamboo mat and firmly keep the roll in place. Apply some pressure to tighten it up.
Remove the bamboo mat, and add tobiko on top of your sushi roll. Place a piece of plastic wrap on top, and cover with the sushi mat. Squeeze gently to press the tobiko around the roll.
Then remove the mat and keep the plastic wrap, then slice the roll into bite-size pieces. Remove the plastic wrap and enjoy!

Is Tobiko Roe Raw?

Yes, tobiko roe is the flavored and colored raw eggs of the flying fish.

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Roe Sushi Recipe

Prep Time 10

Cook Time 50

Total Time 1

Servings pieces (3 Rolls)

Ingredients

For Sushi Rice

1 cup sushi rice short grain sushi rice
1 cup water
1 ½ tablespoons sushi vinegar optional, or mixing 1 tablespoons rice vinegar, 1/2 tablespoon sugar, and 1/2 teaspoon salt

For Roe Sushi

3 tablespoons tobiko flying fish roe
6 oz cooked shrimp or crab, salmon, tuna, etc.
1/2 cucumber cut into 1/2-inch strips
2 sheets nori seaweed
2 avocado

Instructions

Cook Sushi Rice: Wash the rice and add it to the rice cooker together with water. Once cooked, transfer to a large bowl and let it cool down slightly. When it’s still very warm, stir in the optional sushi vinegar (or the mixture of rice vinegar and sugar).
Make Tobiko Sushi: Lay out the bamboo mat with a piece of plastic wrap on top (this will make cleaning up easier and prevent rice from sticking to the bamboo).
Fold the nori sheets in half and split them using a pair of scissors.
Place half of the nori sheet on top of the bamboo.
Take 3/4 cup of cooked rice and evenly spread it over nori. (You can dip your hands in vinegar water to prevent sticking.)
Flip everything so that rice is facing down.
Place shrimp, avocado, and cucumber on top of the nori.
Place the thumbs underneath the bamboo mat and lift the edge up and over the filling.
Roll the bamboo mat away from you and apply some pressure to tighten it up. Keep rolling until the ends meet.
Add Tobiko Topping: Remove the bamboo mat, and spread tobiko on top of the roll.
Place plastic wrap on top, and cover with the sushi mat. Squeeze gently to press the tobiko around the roll.
Remove the mat while keeping the plastic wrap. Slice the roll into bite-size pieces. Remove the plastic wrap from each piece. Serve and enjoy!