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 Twin Sisters Roll is a Crafty Cookbook original sushi roll. It contains salmon and red snapper on the inside, tossed in lemon olive oil. On top is avocado and tobiko (flying fish roe). Red snapper is much less common than salmon in Americanized sushi, but they are both mildly flavored tender fish that share a lot of similarities. The "Twin Sisters" name refers to the pairing of the salmon and red snapper.
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
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!
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.
Lemon Olive Oil
- This is one of the best kept secrets to amazing salmon sushi! You get the lemon flavor that compliments salmon so well, but without the acid in lemon juice cooking the fish and ruining the texture.
- To apply it to the fish I pour a small amount into a little bowl, then brush it onto the salmon using a basting brush (like this one). You only need about a teaspoon of oil, a little goes a long way!
- My favorite is from a small olive oil producer from central California. It's pricey but one bottle lasts forever if you're just using it for sushi (link)
- Here's another easily available and cheaper option to try (link)
- You can substitute other citrus flavored olive oils such as lime or orange (this will affect the taste)
Avocado Roll Topping
- Click here for a guide to making an avocado topping for sushi rolls!
- This topping is made using ½ of a medium-sized avocado.
- Make sure you're using a ripe (but not over ripe) avocado. I recommend picking up a hard avocado a few days prior to making sushi. You can allow the avocado to ripen on your counter, then transfer it to the refrigerator when it is perfectly ripe (this significantly slows down the ripening process).
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.
Twin Sisters Roll
Specialty sushi roll - salmon and red snapper tossed in lemon olive oil on the inside, topped with avocado and tobiko!
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
- 0.1-0.2 lbs red snapper raw, sushi quality
- lemon olive oil optional, for coating fish
Outside Roll
- ½ avocado, prepared as roll topping click for guide
- 2 tablespoon tokibo (flying fish roe) or sub masago
Instructions
- Optionally, toss the salmon and red snapper in a drizzle of lemon olive oil.
- 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 red snapper) 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)
- Thinly slice the avocado and spread it out so it spans the entire length of the roll. Place the avocado on top 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 water between every 2-3 cuts to prevent sticking. (click for guide)
- Plate the roll on your serving dish and top with tobiko. (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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