Tobiko Sushi Recipe

1. Rinse rice

Place the 2 cups short-grain sushi rice in a fine-mesh sieve or bowl. Rinse under cold running water, swishing and draining until the water runs nearly clear (about 4–6 rinses). Drain rice for 10–15 minutes.

2. Cook rice

Combine the rinsed rice and 2.25 cups water in a rice cooker or a heavy pot. If using a pot, bring to a boil over medium-high heat, then reduce to low, cover tightly, and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

3. Season rice

While rice rests, warm 3 tbs rice vinegar, 1.5 tbs sugar, and 1 tsp kosher salt in a small saucepan over low heat just until sugar and salt dissolve. Do not boil. Transfer cooked rice to a large shallow wooden or plastic bowl (hangiri if available). Gently fold the vinegar mixture into the rice with a rice paddle or wooden spoon using cutting-and-fanning motions to separate grains and cool rice to near room temperature (fan while mixing if possible). Cover with a damp towel to keep moist until assembly.

4. Make tuna-tobiko mayo (optional)

If using diced sushi-grade tuna, combine 1/2 cup diced tuna with 2 tbs mayonnaise and 1 tbsp thinly sliced scallions in a small bowl. Mix gently and season with a tiny pinch of salt. This mingles with tobiko when assembling.

5. Prepare cucumber & avocado

Julienne 1/2 cup cucumber and remove excess moisture with a paper towel. Slice 1 ripe avocado just before assembly and lightly brush with a few drops of rice vinegar or lemon to slow browning (optional).

6. Prepare tobiko

Stir the tobiko gently to separate any clumps. If you want a spicier version, fold in 1–2 tbs mayonnaise and a small squirt of sriracha to make spicy tobiko mayo. Reserve about 1 cup tobiko for topping/rolling.

7. Lay out nori and rice

Place a sheet of nori on the plastic-wrapped bamboo mat, rough side up. Wet your hands with a 1:1 water and rice vinegar mixture to prevent sticking. Take about 3/4 to 1 cup of seasoned sushi rice and evenly spread it over the nori, leaving a 1-inch (2.5 cm) strip at the far edge without rice.

8. Add fillings

Along the near edge of the rice, place a thin line of cucumber juliennes, a few slices of avocado, and a couple of tablespoons of the tuna-tobiko mayo (or plain tuna if you prefer). Sprinkle a teaspoon of sliced scallions over the filling.

9. Roll

Using the bamboo mat, lift the near edge and roll firmly but gently away from you, tucking fillings inside and compressing into a tight roll. Roll until the seam is sealed with the bare nori strip. Press the roll with the mat to form a uniform cylinder.

10. Top with tobiko

Use a spoon to spread a generous layer of tobiko on top of the roll (or press tobiko onto the outside of the rice if making an inside-out roll). For inside-out rolls, place rice face down on the plastic, spread tobiko over rice, then add fillings and roll so tobiko is on the outside. Press gently so the tobiko adheres to the rice.

11. Slice

With a very sharp knife moistened with water (wipe between cuts), slice the roll into 6–8 pieces. Clean and wet the knife between slices to keep tobiko from smearing.

12. Arrange the tobiko sushi on a platter. Sprinkle a scant 1 tsp sesame seeds over the pieces if desired and a few extra scallion slices. Serve immediately with soy sauce, wasabi, and pickled ginger on the side.

13. Storage note: Eat tobiko sushi the day it’s made for best texture. Leftover rice or fillings can be refrigerated up to 24 hours, but tobiko texture degrades over time.