Masago Recipe

Prepare mixing bowl

Chill a small mixing bowl in the refrigerator for 5–10 minutes before use if your kitchen is warm. This helps keep the delicate masago firm while you work with it.

Make seasoning

In the chilled bowl, combine rice vinegar, mirin, light soy sauce, sesame oil, sugar, and a pinch of fine sea salt. Whisk gently until the sugar is dissolved and the mixture is homogeneous. Taste and adjust: it should be lightly sweet, mildly acidic, and savory.

Season the masago

Add the 1 cup of fresh masago to the bowl. Using a silicone spatula or spoon, fold the roe into the seasoning gently — do not mash or stir vigorously, you want to keep the eggs intact. Fold just until evenly coated, about 8–12 gentle strokes.

Optional creamy variation

If you want creamy masago (common in rolls or as a topping), fold in 2 teaspoons of Kewpie mayonnaise and 1 teaspoon lemon juice until evenly dispersed. Mix gently to avoid breaking the eggs. For spicy masago, sprinkle in 1 teaspoon shichimi togarashi or a pinch of cayenne and fold to combine.

Add garnish

Fold in the finely sliced green onion (about 1 tablespoon) last, folding just enough to distribute it evenly among the roe.

Rest and chill

Cover the bowl tightly with plastic wrap and refrigerate for 20–30 minutes to allow flavors to meld. Do not exceed 24 hours; masago is best used within 48 hours of purchase and within 24 hours after mixing for optimal texture and safety.

Serve

Use the seasoned masago as a topping for sushi rolls, nigiri, poke bowls, avocado toast, omelets, or as a garnish for seafood dishes. Keep refrigerated and use within one day for best texture (two days maximum).