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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.
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5 from 4 votes

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.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Lunch, Snack
Cuisine: Japanese
Keyword: Tobiko, Tobiko Sushi, What Is Tobiko
Servings: 24 pieces (3 Rolls)
Author: Chris

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