Tobiko California Roll (Sushi)
A tobiko sushi roll! A simple California roll wrapped in tobiko covered sushi rice. Easy and great for beginners!
Ingredients
- 1 full size sheet of nori cut smaller if desired
- ~¾ cup prepared, seasoned sushi rice
Inside Roll
- 1 ½ ~6 inch imitation crab stick or sub crab salad, see notes
- 3 avocado slices
- 2 cucumber strips
Outside Roll
- 3-4 tablespoon tobiko (flying fish roe) or sub masago
Instructions
- Trim the sheet of nori smaller if desired. (click for guide)
- Cover the sheet of nori in a thin even layer of rice, filling all the way out to the edges. Spread the tobiko out on the rice. You can avoid the bottom of the roll if desired, since it will be wrapped on the inside. (click for guide)
- Flip the sheet of nori over so the rice is face down on a bamboo rolling mat that is wrapped in plastic. (click for guide)
- Arrange the fillings (imitation crab stick, avocado, and cucumber) in even lines, 1 inch from the edge along the longer side of the nori sheet. 1 + ½ of a crab stick should cover the whole length. Optionally, use your hands to shred the crab stick if desired (some brands shred more easily than others). (click for guide)
- Carefully and tightly roll up the roll. (click for guide)
- Place the roll on a cutting board and grab your sharpest knife. Run the knife under water for a second, then shake off any excess. Cut the roll into 8 equal pieces using a gentle sawing motion with the knife, running the knife under the water again between every 2-3 cuts to prevent sticking. (click for guide)
- Plate the roll on your serving dish. (click for guide)
Notes
If this is your first time making sushi be sure to check out the Sushi Beginner's Guide before getting started!
You can also make this roll with Crab Salad or Spicy Crab Salad. Use ½ a batch per roll.
Nutrition
Serving: 1 rollCalories: 330kcal
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