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Masago is the roe of capelin, a fish in the smelt family. It’s a popular ingredient in Japanese cuisine because of its distinct taste. Masago eggs are very small, and often used as a topping in a variety of sushi recipes. In this post you’ll learn everything about masago and how to make masago sushi rolls. #masago #MasagoSushi
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Masago Sushi

Masago is the roe of capelin, a fish in the smelt family. It’s a popular ingredient in Japanese cuisine because of its distinct taste. Masago eggs are very small, and often used as a topping in a variety of sushi recipes. In this post you’ll learn everything about masago and how to make masago sushi rolls.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Dinner, Ingredient
Cuisine: Japanese
Keyword: Masago, Masago Sushi
Servings: 24 pieces (3 rolls)
Author: Izzy

Ingredients

For Sushi Rice

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

For Masago Sushi

Instructions

  • Cook sushi rice: Rinse 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 sushi vinegar or the mixture of rice vinegar, sugar, and salt.
  • Make the roll: Lay out the bamboo mat with a piece of plastic wrap on top (this will 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 about 3/4 cup of cooked rice and spread over nori evenly. Use your hands to press it down gently. (You can dip your hands in vinegar water to prevent sticking.)
  • Flip so that rice is facing down and nori facing up.
  • Place imitation crab and avocado slices 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.
  • Transfer the roll onto a cutting board, and cut each roll into 8 even pieces.
  • Add a masago topping: Spread masago on top of each sushi piece. You can use your hands to spread it out evenly. Serve and enjoy!

Nutrition

Calories: 48kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 38mg | Potassium: 47mg | Fiber: 1g | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg