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 Umami Bomb Roll is a Crafty Cookbook original sushi roll. It contains salmon tossed in toasted sesame oil and avocado on the inside, topped with soy marinated tobiko. "Umami" refers to savoriness, which the sesame oil and soy marinated tobiko contribute to this roll. This is a delicious was to to amp up the flavors of a simple salmon avocado roll.

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

Soy Marinated Tobiko

To prepare soy marinated tobiko, combine 3 tablespoon of tobiko with 2-3 tablespoon of soy sauce. Let sit for about an hour in the refrigerator, then drain (but don't rinse) and use as instructed in the recipe.
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). I don't recommend using one of the flavored varieties for soy marinated tobiko.
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.

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.

Toasted Sesame Oil

Toasted sesame oil (sometimes listed as roasted sesame oil) has a strong umami (savory) and nutty flavor. It is a must-have sauce for homemade sushi!
Toasted sesame oil is made from toasted sesame seeds, and has a stronger flavor than regular sesame oil. Typically it will be explicitly marked as "toasted" however not all brands make this distinction, including my recommended brand linked below.
You can find toasted sesame oil at most major US grocery stores, Asian grocery stores (wider selection), or online (link).

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.

Umami Bomb Roll

Jacqueline Schell

Specialty sushi roll - salmon tossed in toasted sesame oil with avocado on the inside, topped with soy marinated tobiko.

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
1 tablespoon toasted sesame oil for coating the salmon

Inside Roll

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

Outside Roll

3 tablespoon tobiko, marinted for 1 hour in soy sauce then drained make ahead of time

Instructions

Toss the salmon in the toasted sesame oil so that it's fully coated. Optionally, do this in advance and let the salmon sit in the oil up to 1 hour before preparing the roll.
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 (sesame oil coasted 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 on your serving dish and top with the soy marinated 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!

Keyword Avocado, Roll, Salmon, Soy sauce, Sushi, Toasted Sesame Oil, Tobiko, Umami Bomb Roll

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

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

Umami Mami Roll

Specialty sushi roll - a California roll (imitation crab stick, cucumber, and avocado) topped with umami salmon (or umami tuna) and crispy onions.

Check out this recipe

Sunshine Roll

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

Check out this recipe

Tobiko California Roll (Sushi)

A tobiko sushi roll! A simple California roll wrapped in tobiko covered sushi rice. Easy and great for beginners!

Check out this recipe

Dragon Roll

Specialty sushi roll - shrimp tempura and cucumber on the inside topped with avocado, eel sauce, and black sesame seeds.

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!