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 Red Tide roll is a Crafty Cookbook original sushi roll. It has tobiko (flying fish roe) and avocado on the inside, with soy marinated red snapper and green onion on top! This roll is named after the natural phenomenon of a "red tide" during which algal blooms turn costal waters red.
You can control how much red snapper you want to use on top, check out the How to Top Sushi Rolls guide to read more on that!
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!
Thinly sliced red snapper
- Make sure you're using red snapper that is safe to eat raw (more info)
- Red snapper is a mild flavored fish, it's a great option to try if you enjoy salmon sushi!
- Try substituting other fish such as salmon or tuna in this roll.
- Check out How to Slice Fish for Sushi if needed to read about how to make thin slices perfect for topping rolls.
- You can control how much red snapper you want to use on top, check out my How to Top Sushi Rolls guide to read more on that!
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.
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.
Soy Sauce
- Any soy sauce you have on hand will do just fine for this recipe, I typically use Kikkoman brand (regular link) (low sodium link) (gluten free link). This should be easy to find at any major grocery store.
- If you're cooking with soy sauce often, consider stocking up with a large jug (regular link) (low sodium link) (gluten free link) I typically purchase the 64 oz jug.
- There's a wide variety of interesting soy sauce options out there, however their uniqueness will likely be lost in this recipe. I recommend saving those for your dipping soy sauce and using a staple soy sauce such as Kikkoman for this.
- I do NOT recommend substituting ponzu sauce for most recipes. The citrus in ponzu sauce can cook raw seafood (think ceviche) so any prolonged contact/marinating is not recommended.
Green Onions
- 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.
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.
Red Tide Roll
Specialty sushi roll - tobiko and avocado on the inside, topped with soy marinated red snapper and green onion.
Ingredients
- 1 full size sheet of nori cut smaller if desired
- ~¾ cup prepared, seasoned sushi rice
- 3 tablespoon soy sauce optional, for marinade
Inside Roll
- 3 tablespoon tobiko (flying fish roe)
- 3 avocado slices
Outside Roll
- 0.1 - 0.2 lbs thinly sliced red snapper raw, sushi quality
- ~2 tablespoon green onion thinly sliced
Instructions
- Optional: Place the sliced red snapper into the soy sauce. Marinate for 10 minutes than remove and pat dry with paper towels.
- 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 (tobiko and avocado) 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)
- Drape the red snapper slices over the top of the roll, adjust the angle so the salmon spans the entire length of 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)
- Place the roll on a cutting board and grab your sharpest knife. Optionally, cover the roll with plastic cling wrap. 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 tap between every 2-3 cuts to prevent sticking. (click for guide)
- Plate the roll on your serving dish and top with green onion. (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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