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Tobiko Sushi Recipe
5 from 12 votes

Tobiko Sushi Recipe

This Tobiko Sushi recipe features seasoned sushi rice wrapped in nori with fillings of shrimp, avocado, and cucumber strips, finished with a topping of flying fish roe. The sushi rice is cooked and gently seasoned with sushi vinegar, providing the classic slightly tangy flavor and sticky texture needed for shaping. The rice is spread thinly on nori, rolled tightly with the fillings using a bamboo mat, and garnished with tobiko for added texture and brininess.

Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Servings: 24 pieces (3 Rolls)
Calories: 69 kcal
Course: Snacks, Lunch
Cuisine: Japanese

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

    Cup of Yum
  1. 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).
  2. 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).
  3. Fold the nori sheets in half and split them using a pair of scissors.
  4. Place half of the nori sheet on top of the bamboo.
  5. Take 3/4 cup of cooked rice and evenly spread over nori. (You can dip your hands in vinegar water to prevent sticking.)
  6. Flip everything so that rice is facing down.
  7. Place shrimp, avocado, and cucumber on top of the nori.
  8. Place the thumbs underneath the bamboo mat and lift the edge up and over the filling.
  9. Roll the bamboo mat away from you and apply some pressure to tighten it up. Keep rolling until the ends meet.
  10. Add Tobiko Topping: Remove the bamboo mat, and spread tobiko on top of the roll.
  11. Place plastic wrap on top, and cover with the sushi mat. Squeeze gently to press the tobiko around the roll.
  12. 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

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%)

Nutrition Facts

Serving: 24 pieces (3 Rolls)

Amount Per Serving

Calories 69

% 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.