Flying Tobikko – Fish Roe Recipe
Make Flying Tobikko – Fish Roe Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Garnish
Method
Preparation of Ingredients
- 1
Prepare the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions, typically using a rice cooker or stovetop. Once cooked, let it cool slightly, then mix with a splash of rice vinegar for added flavor.
- 2
Prepare the Fish Roe Mixture
In a small bowl, combine the tobikko, soy sauce, mirin, and wasabi. Mix gently to ensure the roe is coated without breaking the eggs.
- 3
Chop the Garnish
Finely chop the chives or green onions and set aside. Zest the lemon and also set aside. If using edible flowers, prepare them for garnish as well.
Assembly
- 4
Prepare Nori Sheets
Lay out a nori sheet on a bamboo sushi mat. Ensure the shiny side is facing down.
- 5
Spread the Sushi Rice
With wet hands, take a portion of sushi rice and spread it evenly over the nori sheet, leaving a small border at the top edge.
- 6
Add Tobikko Mixture
Spoon the prepared tobikko mixture over the sushi rice, spreading it evenly along the center of the rice.
- 7
Roll the Sushi
Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to form a tight roll. Seal the edge of the nori with a little water.
- 8
Slice the Sushi
Using a sharp knife, slice the roll into bite-sized pieces. Wipe the knife with a damp cloth between cuts to keep it clean.
Garnishing
- 9
Plate the Sushi
Arrange the sliced sushi pieces on a serving plate.
- 10
Add Garnish
Sprinkle sesame seeds over the top, and add chopped chives or green onions. Zest the lemon over the sushi for extra flavor, and place edible flowers on the plate for presentation.