Tobiko Sushi
Elevate your sushi-making skills at home with this stunning Tobiko Sushi recipe! Featuring vibrant flying fish roe as a star ingredient, this dish combines the delicate sweetness of perfectly seasoned sushi rice with the tantalizing pop and briny flavor of tobiko. Wrapped in crisp nori sheets and complemented by a hint of fiery wasabi, each roll is a masterpiece of texture and taste. This recipe is perfect for sushi enthusiasts seeking to recreate iconic Japanese cuisine from scratch, complete with traditional condiments like soy sauce and pickled ginger for the ultimate umami experience. With detailed instructions and tips for rolling, this eye-catching sushi is ideal for impressing guests or indulging in a gourmet treat at home. Keywords: Tobiko Sushi Recipe, Flying Fish Roe Sushi, Homemade Sushi Rolls, Japanese Cuisine.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.5 cups Water
- 2.5 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 4 Nori sheets
- 0.5 cup Tobiko (flying fish roe)
- 2 teaspoons Wasabi paste
- 0.25 cup Soy sauce
- 0.25 cup Pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear. Drain well.
In a medium saucepan, combine the sushi rice and water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, or until all the water is absorbed and the rice is tender.
While the rice is cooking, combine the rice vinegar, sugar, and salt in a small bowl. Stir until the sugar and salt are completely dissolved.
Once the rice is cooked, transfer it to a large bowl. Pour the vinegar mixture over the rice. Use a wooden spoon to gently fold the rice until it's evenly coated and glossy. Allow it to cool to room temperature.
Place a bamboo sushi mat on a clean surface, and cover it with a piece of plastic wrap. Lay a nori sheet, shiny side down, on the plastic wrap.
With damp hands, spread a thin layer of sushi rice evenly over the nori, leaving a 1-inch border at the top.
Spread a thin strip of wasabi down the center of the rice layer.
Spoon a line of tobiko over the wasabi.
Lift the mat and carefully roll the sushi away from you, keeping the fillings in place. Roll firmly to ensure the roll holds together.
Cut the sushi roll into 8 equal pieces using a sharp, damp knife. Repeat the process with the remaining ingredients.
Serve the tobiko sushi with soy sauce and pickled ginger on the side.
Nutrition Facts
Calories |
592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.3 g | 13% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 6394 mg | 278% | |
| Total Carbohydrate | 96.9 g | 35% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 14.3 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 620 mg | 13% | |
*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.
