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    Home » Japanese Food

    12/14/2022

    What is Tobiko and Tobiko Sushi

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    What is tobiko and how to use it in sushi? In this post, you’ll learn everything about these delicious fish eggs. Tobiko is the Japanese word for flying fish roe, which is crunchy and salty with a hint of smoke. It’s a popular ingredient in Japanese cuisine as a garnish to sushi rolls.

    Adding Tobiko on top of a sushi roll.
    Table of Contents Show
    What Is Tobiko (Flying Fish Roe)?
    What Does Tobiko Taste Like?
    Nutrition Value
    Types Of Tobiko And Different Colors
    Where To Buy Tobiko?
    How To Store Tobiko?
    How To Make Tobiko Sushi
    Frequently asked questions
    Is Tobiko Raw?
    Is Tobiko Safe To Eat?
    What’s The Difference Between Tobiko And Masago?
    Popular Recipes Using Tobiko
    Tobiko Sushi Recipe

    What Is Tobiko (Flying Fish Roe)?

    You’ve probably noticed that there is some bright-colored stuff sitting on top of some Japanese sashimi or sushi rolls at restaurants or supermarkets. Most of the time, these are tobiko eggs or flying fish roe.

    Tobiko eggs are small, pearl-like blobs that range from 0.5 to 0.8 mm in diameter. Natural tobiko has a red-orange color, but it can easily take on the color of another ingredient to become green, black or other colors.

    Tobiko is larger than masago or capelin roe, and smaller than ikura, which is salmon roe. It’s often used in sashimi, maki or other Japanese fish dishes.

    Sushi rolls topped with tobiko.

    What Does Tobiko Taste Like?

    It has a mild smoky and salty taste and slightly sweeter than other types of roe. With a crunchy but soft texture, it complements rice and fish very well. It’s quite satisfying of biting into tobiko garnished sushi rolls. 

    Nutrition Value 

    Tobiko is a good source of proteins, omega-3 fatty acids, and selenium, a mineral responsible for the production of antioxidants. However, due to its high levels of cholesterol, it should be taken in moderation. 

    Tobiko is the Japanese word for flying fish roe, which is crunchy and salty with a hint of smoke. It’s a popular ingredient in Japanese cuisine as a garnish to sushi rolls. #tobiko #tobikoSushi

    Types Of Tobiko And Different Colors

    When infused with other ingredients, tobiko can take on its color and flavor:

    • Black tobiko: with squid ink
    • Red tobiko: with beet root
    • Green tobiko: with wasaki
    • Yellow tobiko: with yuzu, which is a Japanese citrus lemon. 

    Where To Buy Tobiko?

    In the US, you can find tobiko at local Japanese or Asian grocery stores. Alternatively, you can order them online from amazon. 

    How To Store Tobiko?

    Tobiko can be stored in the freezer for up to 3 months. When you need to use it, just use a spoon to take out the amount you need into a bowl, let it thaw and put the rest back into the freezer. 

    Tobiko is the Japanese word for flying fish roe, which is crunchy and salty with a hint of smoke. It’s a popular ingredient in Japanese cuisine as a garnish to sushi rolls. #tobiko #TobikoSushiRoll

    How To Make Tobiko Sushi

    • First fold the nori sheet in half to split it and place half of the nori on top of the bamboo mat. 
    • Spread cooked sushi rice evenly over nori and sprinkle sesame seeds on top of rice. 
    • Then flip everything so that rice is facing down. Place your favorite fillings on top of the nori.
    • Start rolling using your bamboo mat and firmly keep the roll in place. Apply some pressure to tighten it up.
    • Remove the bamboo mat, and add tobiko on top of your sushi roll. Place a piece of plastic wrap on top, and cover with the sushi mat. Squeeze gently to press the tobiko around the roll. 
    • Then remove the mat and keep the plastic wrap, then slice the roll into bite-size pieces. Remove the plastic wrap and enjoy!

    Frequently asked questions

    Is Tobiko Raw?

    Yes, tobiko is the flavored and colored raw eggs of the flying fish. 

    Tobiko is the Japanese word for flying fish roe, which is crunchy and salty with a hint of smoke. It’s a popular ingredient in Japanese cuisine as a garnish to sushi rolls.

    Is Tobiko Safe To Eat?

    Yes, tobiko is thoroughly pasteurized and it’s safe to eat. However, it should be eaten in moderation because of its high cholesterol content. 

    What’s The Difference Between Tobiko And Masago?

    Both tobiko and masago are fish roe that are common in sushi rolls. Tobiko is flying fish roe while masago is egg of Capelin. Tobiko is larger, brighter with more flavor, as a result, it’s much more expensive than masago.

    Popular Recipes Using Tobiko

    • Boston Roll
    • Tobiko Sauce
    • Volcano Rolls
    • Salmon Tobiko Bowls
    • Tobiko Salmon Mayo Rice

    More Japanese Sushi Rolls You May Like

    • Oshinko Roll
    • Spicy Salmon Roll
    • Caterpillar Roll
    Tobiko Sushi Roll is made with delicious shrimp, creamy avocado and crunchy cucumber rolled in seaweed sheet and sushi rice, with a tobiko topping. It’s so easy to make and I’ll share with you how to make perfect tobiko sushi.

    Tobiko Sushi Recipe

    Tobiko Sushi Roll is made with your favorite fillings rolled in seaweed sheet and sushi rice, with a tobiko topping. It’s so easy to make and I’ll share with you how to make perfect tobiko sushi.
    5 from 4 votes
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour
    Servings: 24 pieces (3 Rolls)
    Author: Izzy
    Calories: 69kcal

    Ingredients 

    For Sushi Rice

    • 1 cup sushi rice short grain sushi rice
    • 1 cup water
    • 1 ½ tablespoons sushi vinegar (optional) or mixing 1 tablespoons rice vinegar, 1/2 tablespoon sugar, and 1/2 teaspoon salt

    For Tobiko Sushi

    • 3 tablespoons tobiko (flying fish roe)
    • 6 oz cooked shrimp or crab, salmon, tuna, etc.
    • 1/2 cucumber cut into 1/2-inch strips
    • 2 sheets 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

    Calories: 69kcal | Carbohydrates: 8g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 30mg | Sodium: 88mg | Potassium: 105mg | Fiber: 1g | Sugar: 1g | Vitamin A: 58IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg
    Author: Izzy
    Course: Lunch, Snack
    Cuisine: Japanese
    Keyword: Tobiko, Tobiko Sushi, What Is Tobiko
    Tried this recipe?Follow or tag us on Pinterest @izzycooking
    Tobiko is the Japanese word for flying fish roe, which is crunchy and salty with a hint of smoke. It’s a popular ingredient in Japanese cuisine as a garnish to sushi rolls. #Tobiko #TobikoSushi

    Filed Under: Cooking Basics, Japanese Food Tagged With: avocado, cucumber, nori seaweed sheet, shrimp, sushi rice, tobiko

    About Izzy

    I'm Izzy, a food lover and photographer. Here you’ll find a collection of simple recipes that are perfect for busy people. My blog aims to help you make and enjoy delicious and healthy food at home.

    Reader Interactions

    Comments

    1. wilhelmina says

      June 02, 2020 at 11:08 am

      5 stars
      Thank you for all the great info! I love knowing more about the foods I love to eat!

      Reply
    2. Jessica Formicola says

      June 02, 2020 at 11:12 am

      5 stars
      I love tobiko on my sushi! We aren’t going out much right now, so I’m glad out have found a recipe I can make at home!

      Reply
      • izzycooking says

        June 02, 2020 at 12:32 pm

        Glad to hear you like the recipe. Thanks Jessica!

        Reply
    3. Nur says

      August 20, 2020 at 4:56 am

      5 stars
      Thank you so much for the recipe

      Reply
      • izzycooking says

        August 23, 2020 at 5:21 am

        Hi Nur, glad you like it. Thanks for letting me know.

        Reply
    4. Amol Sarthe says

      September 08, 2020 at 1:33 pm

      From where I get tobiko in punr

      Reply
      • izzycooking says

        September 08, 2020 at 3:01 pm

        Hi Amol, you can find tobiko at your local Japanese grocery store. It’s usually located in the freezer section. Alternatively, you can buy them online from Amazon.

        Reply
    5. Carmen says

      May 24, 2021 at 6:49 pm

      It is amazing……I did it as a side dish with different sushi options for the family. LOVELY dinner

      Reply
      • Izzy says

        May 25, 2021 at 11:36 am

        Hi Carmen, glad that you like the recipe. Thanks for letting me know.

        Reply
    6. Stacy says

      September 27, 2021 at 10:28 am

      5 stars
      Hi Izzy,

      I’m pregnant and craving for sushi! Can’t eat raw fish so looking for other things with that seafood umami flavor to put into rolls. Your post says “Yes, tobiko is thoroughly pasteurized and it’s safe to eat.” and actually there are a bunch of other posts on the internet that say that same thing.

      I wanted to ask:
      (1) how do you know whether tobiko is pasteurized? I went to an Asian supermarket and looked at the packages of tobiko they had and none of them specifically mention pasteurization
      (2) do you know how to pasteurize tobiko? so to be safe I can do it at home

      Thank you very much!
      Stacy

      Reply

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