Fish Roe Sushi
Elevate your sushi-making game with this irresistible Fish Roe Sushi recipe, perfect for seafood enthusiasts and sushi lovers alike! Featuring a delicate balance of flavors, this recipe combines the briny pop of fish roe with creamy avocado, crisp cucumber, and perfectly seasoned sushi rice wrapped in umami-rich nori. From mastering the art of rolling sushi with a bamboo mat to achieving restaurant-quality presentation, this dish offers an exciting culinary adventure in your own kitchen. Ready in under an hour, Fish Roe Sushi is ideal for impressing guests or enjoying a fresh, homemade treat. Pair it with soy sauce and a touch of wasabi for a truly authentic experience.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoons Salt
- 3 sheets Nori sheets
- 0.5 cup Fish roe
- 0.5 small Cucumber
- 0.5 medium Avocado
- (for serving) Soy sauce
- (for serving) Wasabi
Instructions
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.
In a medium saucepan, combine the rinsed rice with 1.25 cups of water. Bring to a boil, then cover the pan and reduce the heat to low. Cook for 15 minutes, or until the water is absorbed. Remove from heat and let it sit, covered, for another 10 minutes.
While the rice is cooking, prepare the vinegar seasoning. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved.
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture. Let the rice cool to room temperature.
Slice the cucumber and avocado into thin strips.
Place a bamboo sushi mat on a flat surface. Lay a sheet of nori, shiny side down, on the mat.
With dampened hands, spread an even layer of sushi rice over the nori, leaving about 1 inch at the top edge.
Place a few cucumber and avocado strips horizontally across the rice, about 1 inch from the bottom edge.
Sprinkle a layer of fish roe over the vegetables.
Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to ensure the roll is tight and holds together. Seal the roll by moistening the top edge of the nori with a bit of water and pressing it down.
Repeat the rolling process until all ingredients are used.
With a sharp knife moistened with water, slice each roll into bite-sized pieces, wiping the knife clean after each cut to keep the pieces neat.
Serve the fish roe sushi with soy sauce and wasabi on the side for dipping.
Nutrition Facts
Calories |
674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 724 mg | 241% | |
| Sodium | 1780 mg | 77% | |
| Total Carbohydrate | 93.6 g | 34% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 15.5 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 7.1 mcg | 36% | |
| Calcium | 416 mg | 32% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 990 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
