Flying Fish Roe Recipe

Rinse and cook rice

Rinse 1/2 cup Japanese short-grain rice under cold water until the water runs nearly clear (3–4 rinses). Drain and place rice in a small pot with 5/8 cup water. Cover, bring to a gentle boil over medium heat, then reduce to the lowest heat and simmer 12 minutes. Remove from heat and let rest, covered, for 10 minutes.

Season rice

While the rice cooks, warm 1 tablespoon rice vinegar with 1/2 teaspoon sugar and 1/8 teaspoon salt just until sugar dissolves. Transfer cooked rice to a shallow bowl, drizzle the vinegar mixture over rice, and fold gently with a wooden spatula to cool to near room temperature (fan if available) without smashing the grains. Keep slightly warm.

Prepare nori strip

Cut 1/4 of a full-size nori sheet into two long narrow strips approximately 1 inch wide and 6 inches long (each piece will be used to wrap one piece). Lightly toast the cut strips over an open flame or in a dry skillet for a few seconds if you prefer crisper nori.

Form rice bases

Wet your hands lightly with water (and a drop of rice vinegar to reduce sticking). Divide the seasoned rice into two equal portions. With wet hands, form each portion into an oblong nigiri-style mound about 1 1/4–1 1/2 inches long and 3/4 inch wide, compressing gently so the rice holds but remains slightly airy.

Apply wasabi

If using, lightly smear about 1/8 teaspoon wasabi on top center of each rice mound (or between rice and roe later).

Wrap nori

Place each rice mound on a nori strip and wrap the nori around the middle so that it holds the rice snugly, overlapping the ends slightly. Press the overlap gently to stick; if needed, moisten the edge of nori with a drop of water to seal.

Make mayonnaise dot

Mix 1/2 teaspoon Japanese mayonnaise with a tiny pinch of water to make it slightly looser so it forms a small mound easily. Place a small pea-size dollop of mayo on top center of each rice-nori piece (on the exposed rice).

Top with tobiko

Using a small spoon, mound 1 tablespoon flying fish roe (tobiko) onto the mayonnaise on each piece, shaping it to sit neatly atop the rice. The mayo helps the roe adhere.

Finish garnish

Sprinkle a small pinch (about 1/8 tsp) of thinly sliced scallion over the roe and a light dusting of toasted sesame seeds for aroma.

Serve the two pieces on a plate with pickled ginger and soy sauce on the side. Eat immediately for best texture. Use soy sauce sparingly — dip the nori edge briefly if desired to avoid oversalting.