This tobiko sushi roll has a California roll on the inside and is coated with orange tobiko on the outside! This roll is very simple to make, and is one of my favorite ways to use tobiko in sushi! You can apply this same technique to other rolls if you want to use a different filling. If you have green tobiko (wasabi tobiko), black tobiko (squid ink tobiko), or yellow tobiko (citrus fruit tobiko), you can use the same technique to create stunning and delicious tobiko rolls!
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!
FAQ
What is tobiko?
Tobiko is flying fish roe (fish eggs), and are a very popular sushi item. They are loved for their fresh, bright taste and crunchy texture. Tobiko is one of the most popular sushi roe, second only to ikura (salmon roe). "Tobiko" is a Japanese word, which is use widely around the world to refer to flying fish roe.
What are the different types of tobiko?
The most common color of tobiko is the orange tobiko that you see pictured in this article. Beyond that, tobiko is often flavored and tinted with natural ingredients to create more stunning options to explore. Below are a few of the most common colors and flavors:
- Red tobiko - infused with beet juice
- Black tobiko - infused with squid ink
- Green tobiko - infused with wasabi extract
- Yellow tobiko (golden tobiko) - infused with yuzu or another citrus fruit.
Tobiko vs masago?
Tobiko is very similar to another fish roe, masago, which comes from capelin fish, and is sometimes called smelt roe. Masago is smaller than tobiko, but they are both small crunchy eggs commonly found in Japanese cuisine. Tobiko is typically quite a bit more expensive than masago. While which is "better" is up to personal preference, I prefer tobiko. If you'd like to sub masago, the two can be used interchangeably, and masago would still work well for these California rolls!
Are tobiko eggs healthy?
Tobiko, like many other fish roes, are high in nutrients and relatively low in calories. Tobiko is rich in omega-3 fatty acids and protein. Tobiko is known to be high in cholesterol, but since the portion sizes are so small, this is generally well within recommended daily values.
Where to buy tobiko?
The easiest place to find tobiko is at a Japanese grocery store. If you don't have any options near you, buying tobiko frozen online is another option. Please see my article on Where to Buy Fish for Sushi at Home for more information!
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!
Imitation Crab Stick
- Make this roll more indulgent by swapping the crab stick for a ½ batch of crab salad, or give it a little kick with ½ batch of spicy crab salad!
- Imitation crab is a seafood product made from fish (typically cod) that is processed to resemble crab meat. Though it may not be the most appealing description, imitation crab sticks are essentially the seafood version of a hotdog.
- Imitation crab is more than just "fake crab" it's a distinct food with a rich history in both Japan and the western world. I encourage you to check out this video to learn more!
- You can find imitation crab at most major grocery stores in the US, but you will find a larger selection at an Asian grocery store. Sometimes labeled as krab, kanikama, surimi, or kamaboko.
- You can sub an equal weight of cooked real crab meat if desired. I'll be developing a recipe for crab salad made with real crab sometime soon.
- Crab stick may not be gluten free, please check the package carefully if you have a dietary restriction.
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.
Cucumber Strips
- Check out my guide to slicing cucumber for sushi if you haven't done this before. This method removes the center portion, leaving only the crunchy outside.
- The variety of cucumber used doesn't make too big of a difference, but I typically use "Hot House" cucumbers.
- The cucumber adds a nice crunch to the roll, so I don't recommend substituting or omitting it in recipes that don't contain other crunchy ingredients.
Tobiko
- See the FAQ seciton above for more info on tobiko!
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.
Tobiko California Roll (Sushi)
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
Nutrition
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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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