Tobiko Sushi Recipe
User Reviews
5
Tobiko Sushi Recipe
Description
The recipe details preparing authentic sushi rice by cooking short-grain rice with water, then seasoning it with sushi vinegar, delivering the proper balance of flavor and stickiness. The nori sheets are trimmed and placed on a bamboo mat covered in plastic to prevent sticking. Rice is evenly spread over the nori and then flipped so the nori faces up for filling placement.
Fresh shrimp (or alternative cooked seafood), avocado, and cucumber strips are laid along the nori before rolling tightly with the bamboo mat. The roll is tightened and sealed into a compact cylinder. Finally, the sushi is topped with tobiko (flying fish roe) adding a distinctive popping texture and seafood flavor.
This sushi is suitable for serving as an appetizer or part of a sushi meal, offering a clean, bright presentation and a balance of creamy, fresh, and salty elements.
Ingredients
For Sushi Rice
- 1 cup sushi rice short grain sushi rice
- 1 cup water
- 1 ½ tablespoons sushi vinegar or mixing 1 tablespoons rice vinegar, 1/2 tablespoon sugar, and 1/2 teaspoon salt, optional
For Tobiko Sushi
- 3 tablespoons tobiko (flying fish roe)
- 6 oz Shrimp or crab, salmon, tuna, etc, cooked
- 1/2 cucumber cut into 1/2-inch strips
- 2 heets 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 clean 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 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!
Nutrition Information
Show DetailsNutrition Facts
Serving: 24pieces (3 Rolls)
Amount Per Serving
Calories 69 kcal
% Daily Value*
| Calories | 69kcal | 3% |
| Carbohydrates | 8g | 3% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 30mg | 10% |
| Sodium | 88mg | 4% |
| Potassium | 105mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 58IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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