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 Sunshine Roll is a Crafty Cookbook original sushi roll. It contains tobiko (flying fish roe), avocado, and Citrus Salmon (flavored minced salmon)! This roll is fresh, delicious, and simple to prepare - one of my favorites on the site! I like to imagine that this roll tastes just like a beam of sunlight, which is how it 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!

Citrus Salmon

Citrus Salmon is minced, flavored sushi fish (just like spicy tuna), but focused on a citrus flavor that is the perfect compliment to salmon. Salmon combined with lemon is one of my favorite sushi flavors!
You can find the recipe for Citrus Salmon here! It contains raw sushi quality salmon, lemon infused olive oil, lemon zest, soy sauce, and a pinch of sugar.
You can substitute another fish such as red snapper when making the mixture if desired.

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.

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.

Sunshine Roll

Jacqueline Schell

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

5 from 1 vote

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

½ batch citrus salmon click link for recipe
~2 tablespoon tobiko (flying fish roe) or sub masago
3 avocado slices (~⅙ of an avocado)

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 (citrus salmon, avocado, and tobiko) 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 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!

Keyword Avocado, Citrus Salmon, Roll, Salmon, Sunshine Roll, Sushi, Tobiko

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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!