Tobiko Sushi
Tobiko sushi is a delicious and visually stunning dish featuring flying fish roe. Learn how to make perfect tobiko sushi rolls at home with this step-by-step guide.
Ingredients
Sushi Rice
- 2 cups sushi rice
- 1/4 cup rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
Sushi Ingredients
- 5 sheets nori (seaweed)
- 1/2 cup tobiko (flying fish roe)
- 1 cucumber julienned
- 1 avocado sliced
- 1/2 cup sushi-grade fish (optional) thinly sliced
For Serving
- soy sauce for dipping
- wasabi as needed
- pickled ginger for serving
Instructions
- Rinse the sushi rice under cold water until the water runs clear.
- Cook the rice according to package instructions.
- In a small saucepan, heat the rice vinegar, sugar, and salt until dissolved. Let it cool.
- Once the rice is cooked, transfer to a bowl and fold in the vinegar mixture. Let cool to room temperature.
- Lay a sheet of nori on a sushi mat, shiny side down.
- Spread a thin layer of sushi rice evenly over the nori, leaving a ½ inch border at the top.
- Arrange cucumber, avocado, and sushi-grade fish (if using) near the bottom of the nori.
- Using the sushi mat, roll the nori tightly from the bottom up, applying gentle pressure.
- Sprinkle tobiko over the roll for an even coating.
- Use a sharp knife to cut the roll into 6-8 pieces, cleaning the knife between cuts.
- Serve with soy sauce, wasabi, and pickled ginger.