9. Flying Fish Roe Recipe

Time40m

Serves2

Flying fish roe, served as caviar. Select from 2-piece sashimi or sushi options.

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Ingredients

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1
Rinse the Rice
Place the sushi rice in a fine-mesh strainer and rinse under cold water until the water runs clear to remove excess starch. This step helps achieve a better texture.
2
Cook the Rice
Transfer the rinsed rice to a rice cooker or a saucepan. Add 1.2 cups of water, cover, and cook according to the rice cooker's instructions, or bring to a boil, reduce heat, cover, and simmer for about 20 minutes until water is absorbed.
3
Season the Rice
Once cooked, let the rice sit covered for 10 minutes. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the rice using a wooden spatula, being careful not to mash the grains.

4
Prepare Nori Sheets (for Sushi Option)
Lay a nori sheet shiny side down on a bamboo sushi mat. Wet your hands to prevent sticking and take a handful of sushi rice. Evenly spread the rice over the nori, leaving a 1-inch border at the top.
5
Add Flying Fish Roe
Evenly distribute the flying fish roe over the layer of sushi rice.
6
Roll the Sushi
Using the bamboo mat, carefully roll the sushi away from you, pressing gently to form a tight roll. Seal the edge of the nori with a little water.
7
Slice the Sushi
With a sharp knife, slice the sushi roll into bite-sized pieces, typically about 1-inch thick.

8
Prepare the Plate
For the sashimi option, place the flying fish roe on a chilled plate. You can serve it with a small dollop of wasabi or a side of soy sauce for dipping.
9
Garnish
Optionally, garnish with thinly sliced green onions or a sprinkle of sesame seeds for added flavor.