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 Soy Boyé Roll is a Crafty Cookbook original sushi roll. It has salmon and avocado on the inside which is plated face-up and topped with misoyaki sauce, edamame, tobiko, and black sesame seeds. Edamame is another name for soy beans, and miso is made from soy, which is how this roll got its name.

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!

Salmon

Make sure you're using salmon that is safe to eat raw (more info)
Try substituting other fish such as yellowtail, tuna, or red snapper
Check out How to Slice Fish for Sushi if needed to read about how to properly slice fish for sushi

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.

Edamame

Edamame are bright green soy beans. You can typically find them in the frozen vegetable section of a standard grocery store or Asian grocery store.
Edamame is sold both in the shells and pre-shelled (sometimes marked as Mukimame). I typically purchase the beans already shelled for this purpose.
Follow the package instructions for preparing the edamame, which typically involves boiling the beans or steaming them in the microwave.

Misoyaki Sauce

Misoyaki sauce is a miso based sauce that is typically used for marinating meat and fish.
You can find misoyaki sauce at an Asian grocery store, or online (link)
If you have trouble finding this ingredient it's okay to omit it from the recipe.

Black Sesame Seeds

You can find black sesame seeds at an Asian grocery store, some well-stocked American grocery stores, or online (link )
Black sesame seeds have a very long shelf life in the pantry, so if you stock up with a large jar it will last a very long time!
You can substitute white roasted sesame seeds or optionally omit the sesame seed topping.

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.

Soy Boyé Roll

Jacqueline Schell

Specialty sushi roll - salmon and avocado roll plated face up and topped with misoyaki sauce, edamame, tobiko, and black sesame seeds.

No ratings yet

Print Recipe Pin Recipe

Prep Time 5

Course Sushi

Cuisine Sushi

Servings roll

Ingredients

1 full size sheet of nori cut smaller if desired
~¾ cup prepared, seasoned sushi rice

Inside Roll

0.1 - 0.2 lbs salmon raw, sushi quality
3 avocado slices (~⅙ of an avocado)

Outside Roll (on top)

misoyaki sauce
¼ cup edamame prepared and shelled
2 tablespoon tobiko (flying fish roe) or sub masago
black sesame seeds

Instructions

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 (salmon 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)
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. 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 face up (as pictured) on your serving dish. Drizzle the misoyaki sauce over the roll then top with the edamame, tobiko, and black sesame seeds. (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!

Keyword Avocado, Black Sesame Seeds, Edamame, Misoyaki Sauce, Roll, Salmon, Soy Boyé Roll, Sushi, Tobiko

Love this recipe?Join us on Instagram to never miss a new post!

If you like this roll, you might also like...

Twin Sisters Roll

Specialty sushi roll - salmon and red snapper tossed in lemon olive oil on the inside, topped with avocado and tobiko!

Check out this recipe

California Sunrise Roll

This California Sunrise Roll is a specialty sushi roll. It's a California roll (imitation crab stick, cucumber, and avocado) topped with salmon, brushed with lemon infused olive oil, and finished with tobiko.

Check out this recipe

Sunshine Roll

Simple sushi roll - citrus salmon, avocado, and tobiko. Great for beginners!

Check out this recipe

Umami Tuna or Umami Salmon Roll

Simple sushi roll - umami tuna (or salmon), avocado, and/or cucumber. Great for beginners!

Check out this recipe

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!