Tobiko Sushi

What is tobiko and how to use it? This tobiko sushi is the perfect easy and delicious sushi recipe using orange tobiko caviar. You will also learn about different types of tobiko flying fish eggs including black, green and red roe.

Course dinner, lunch, Main Course

Cuisine Japanese

Prep Time 10

Total Time 10

Servings sushi roll

Calories 1247kcal

Author Aubrey

Cost $8

Equipment

Instant pot (sushi rice), bamboo sushi mat, plastic wrap

Ingredients

Sushi Rice

1 cup small or medium grain white rice
1 cup + 1 tbsp water
2 tablespoon seasoned rice vinegar
1 teaspoon salt

Tobiko Sushi

1 sheet nori (seaweed paper)
2 sticks imitation crab meat (also called, surimi seafood, krab, crab sticks or kamaboko)
2-3 slices cucumber (cut into matchsticks)
2-3 slices avocado
pickled ginger (optional)
wasabi (optional)
2 tablespoons tobiko (flying fish roe) or masago

Optional Sauces and Toppings

spicy sriracha mayo
bang bang sauce
eel sauce
white or black sesame seeds

Instructions

How to make sushi rice

Rinse the rice in a fine mesh strainer to remove excess starch (water should run clean). Shake off excess water.
Add rinsed rice and salt to instant pot. Add water. Add 1 teaspoon salt.
Cook on instant pot high pressure setting for 6 minutes (with full natural release).
Transfer rice to bowl. Add rice vinegar evenly over rice.
Gently fold rice to incorporate rice vinegar, be careful not to smash rice.

How to roll Tobiko Sushi

Cover a bamboo sushi rolling mat with plastic wrap.
Place a sheet of nori on the mat.
Dip hands in water and clap to remove excess water. It helps to keep small bowl of water near you and a towel.
Spread a layer of rice across the nori. You will use about 1 cup cooked rice per full nori sheet.
Spread rice over whole surface of nori (no gap). Lay slices of salmon evenly over half.
Flip nori over (rice/salmon side down, nori up).
Place 2 sticks imitation surimi crab, 2 slices avocado and 3-4 thin cucumber strips lengthwise in a strip across the rice. Placement should be about 1 inch or so from the bottom of the rice paper. Be careful not to put too many or sushi roll will not close well.
Use bamboo mat to lift edges up and over filling. Use fingers to tuck roll.
Tuck mat tightly into roll shape so only nori with no rice is exposed, pull back and tighten.
Move mat and shape roll, repeat squeeze and shape.
Slice and wipe with wet towel after each slice to prevent knife from getting too sticky.
Cut in half and then each half into 3 segments.

Add Tobiko

Depending on your taste, you can sprinkle tobiko roe on top of your tobiko sushi. Alternatively, you can place an even layer of tobiko roe on plate and press your tobiko sushi roll into the layer of tobiko.

Notes

You can use this tobiko sushi recipe with orange tobiko, red tobiko, black tobiko, green tobiko (wasabi tobiko), yellow tobiko or masago.
Leftovers and Storage: Eat immediately. Do not store.

Nutrition