Flying Fish Roe Sushi Roll Recipe (Tobiko Maki) | Easy Japanese Guide

Learn how to make Tobiko Maki with flying fish roe. A simple, authentic Japanese sushi roll recipe with step-by-step instructions.

SERVING: 2-3 PEOPLE	COOK TIME: 15 MINUTES
PREP TIME: 15 MINUTES	CUISINE: JAPANESS

Ingredients:

• Japanese sushi rice: 300g
• Sushi vinegar: 40ml
• Nori seaweed sheets: 3–4 sheets
• Flying fish roe (Tobiko): 80–100g
• Cucumber or avocado: 1 (cut into strips)
• Crab stick or boiled shrimp (optional)
• Roasted white sesame seeds
• Wasabi and Japanese soy sauce

Instructions

Step 1: Prepare sushi rice
Cook Japanese rice until done. While still warm, gently mix with sushi vinegar and let it cool naturally.

Step 2: Assemble the roll
Place a nori sheet on a bamboo mat. Spread a thin layer of sushi rice evenly, leaving 2 cm at the top edge. Sprinkle with sesame seeds.

Step 3: Add fillings
Place cucumber and crab stick or shrimp in the center. Roll tightly into a cylinder.

Step 4: Coat with Tobiko
Lightly spread a thin layer of rice on the outside of the roll, then coat evenly with flying fish roe.

Step 5: Cut & serve
Slice into bite-sized pieces. Serve with wasabi and soy sauce.

Tips

• Use sashimi-grade Tobiko for the best crunch and freshness
• Wipe the knife with a damp cloth for clean, sharp cuts