If you're new to making sushi, please see the Sushi Beginner's Guide before getting started! This includes guides to all the basics, FAQ, and how to source ingredients. This site focuses on Americanized/Westernized sushi, check out the Types of Sushi page to learn more!
The Paint it Black Roll is a Crafty Cookbook original sushi roll. It contains marinated tuna, avocado, and green onion on the inside, and is coated in black tobiko. Black tobiko is tobiko (flying fish roe) that has been dyed with squid ink. It makes for a striking look in any recipe, especially in this case where it covers the outside of the roll.
Ingredients & Substitutions
Don't forget to check out the guides on Buying Fish For Sushi and Buying Other Ingredients for Sushi if you're not sure where to find what you need! I include online product links for reference, but it's typically much cheaper to purchase these items locally, so check out your local options!
Tuna
- Make sure you're using fish that is safe to eat raw (more info)
- Maguro tuna (bluefin) is the most traditional option for this recipe
- Salmon is also very delicious in this recipe
- You can substitute pretty much any sushi fish, try it with hamachi or red snapper!
Soy sake marinade
- You can find the recipe for this marinade here!
- This marinade is made with soy sauce, sake (rice wine), and mirin (sweet rice wine, for cooking). It adds a delicious, savory flavor to the fish that's sure to elevate any roll!
Avocado slices
- Slice the avocado into ~¼" thick pieces. You should use about ~⅙th of a medium avocado.
- It's best to use a perfectly ripe avocado if you can. Ripe avocados will be slightly soft when pressed, but not mushy.
- I like to buy my avocados while they're still hard, then transfer them to the fridge once they're perfectly ripe. Avocados ripen much slower in the fridge.
Green onion
- Thinly slice the green portion of the green onion for this recipe.
- Green onions go by many other names including: scallions, spring onions, salad onions, and green shallots.
- Cut at an angle to create the style pictured.
Black tobiko
- Tobiko is the name for flying fish roe, which are very small fish roe (eggs) that are naturally red/orange in color. They are about half the size of a sesame seed.
- You can find tobiko at a Japanese grocery store or online from a specialty fish market (more info here).
- Tobiko is naturally a red/orange color, however other varieties exist that are flavored and tinted different colors. The most common varieties are green (wasabi), yellow (yuzu/citrus), and black (squid ink). Any of these would be fine to substitute in this recipe!
- Masago is a similar fish roe that comes from the capelin fish, it is slightly smaller than tobiko but serves a very similar purpose. Masago is typically cheaper than tobiko and generally slightly lower quality. If given a choice I prefer tobiko, however masago can be a great substitute.
Sushi rice
- Sushi rice is prepared, medium grain rice that is seasoned with rice vinegar, sugar, and salt. The seasoning added to the rice is what give it the distinctive taste and sticky texture.
- If possible, I strongly recommend picking up the proper kind of rice rather than using whatever rice you have on hand. Other varieties of rice (jasmine, basmati, etc.) will not turn out the same.
- Follow my recipe for Simple Sushi Rice before you begin making your sushi. You can find more information there on locating the proper ingredients.
Nori
- Nori is the seaweed wrapping used to hold together sushi rolls. After opening, store leftover nori sheets in an airtight bag at room temp with all the air pressed out to maintain freshness.
- Packages of nori vary a lot in quantity and price. I've tried out a variety of brands at different price points and have been happy with all of them. I don't think you need to splurge on the more expensive brands.
- A Japanese grocery store will have the widest selection of nori. You may be able to find nori in the "Asian foods" section of a large American grocery store, but you can also find nori online if needed.
- Nori comes in a variety of sizes, so make sure you pick up full sheets (approximately 8"x7"). These sheets can be cut down smaller when making rolls (if desired). You can read more about this in the How to Make Sushi Rolls post.
Paint it Black Roll
Simple sushi roll - soy marinated tuna, avocado, and green onion on the inside, coated in black tobiko.
Ingredients
- 1 full size sheet of nori cut smaller if desired
- ~¾ cup prepared, seasoned sushi rice
- ~3 tablespoon soy sauce or soy sake marinade for marinating tuna (optional)
Inside Roll
- 0.1 - 0.2 lbs maguro (bluefin) tuna raw, sushi quality
- 3 avocado slices (~⅙ of an avocado)
- ~3 tablespoon green onion thinly sliced
Outside Roll
- 3-4 tablespoon black tobiko or sub normal tobiko
Instructions
- Marinate tuna in soy sauce or soy sake marinade for 10 minutes. Remove from marinade and pat dry with paper towels before using. (click for guide)
- Cover the sheet of nori in a thin even layer of rice, filling all the way out to the edges. (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 (soy marinated tuna, avocado, and green onion) in even lines, 1 inch from the edge along the longer side of the nori sheet. (click for guide)
- Carefully and tightly roll up the roll. (click for guide)
- Place the plastic-wrapped rolling mat over the top of the roll and press the roll into a consistent shape. (click for guide)
- Before cutting the roll, coat it in black tobiko. Spoon some tobiko onto the top of the roll and use the back of the spoon to smooth it down the sides of the roll as well. Try to get as even of a coating as possible, it may be a bit messy. (I typically don't coat the bottom of the roll but that's an option depending on how you plan to plate it)
- 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 gentile sawing motion with the knife, running the knife under the water 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!
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Send me pictures of your creations -- it'll make my day! Message @CraftyCookbook on Instagram or tag me in a post! Please note, tagged posts are only visible to me if your account is public. Did you make any interesting changes or substitutions for this recipe? Tell me about them in the comment section below!
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