What is a tobiko roll?

Tobiko Sushi Roll is made with your favorite fillings rolled in seaweed sheet and sushi rice, with a tobiko topping. It’s so easy to make and I’ll share with you how to make perfect tobiko sushi.

What’s tobiko in sushi?

Tobiko, in its most basic definition, is fish roe (eggs). Specifically, it is flying fish roe, and tobiko is the Japanese word for it.

Is tobiko real fish eggs?

Tobiko is the name of the roe from the flying fish species. Tobiko usually has a naturally vibrant, bright reddish color, though restaurants sometimes add other natural ingredients, such as wasabi or squid ink, to alter its flavor and appearance. Tobiko eggs are very small, typically under 1 millimeter in diameter.

Is tobiko raw fish?

Tobiko, or flying fish roe, is known for its bright orange-red color, salty-sweet flavor, and an unmistakable crunchy texture. Considered as one of the most prized sushi roe, these tiny raw fish eggs are often used as a garnish or finishing touch to rolls, including the popular California rolls.

Is tobiko the same as masago?

Masago’s taste is similar to Tobiko, but it lacks the same distinctive crunch and is generally a more boring and less versatile ingredient in sushi cuisine. Both Masago and Tobiko have a savory taste however, Masago’s flavor is more subtle than Tobiko though Tobiko is larger in size. Some chefs combine the two.

Why is tobiko different colors?

Tobiko is naturally a strong orange color, but many sushi chefs like to infuse the eggs with other ingredients to colorize it and add a bit of artistry to their work. Black tobiko often comes from squid ink, red tobiko comes from beet juice, wasabi turns it green, and more.

How long can you keep tobiko?

An unopened jar or tin may be kept in the refrigerator for 10 days to 2 weeks.

Is tobiko considered caviar?

Tobiko (flying fish roe) is a popular sushi roe used to garnish sashimi and many types of sushi rolls. Our tobiko is the original Tobikko® brand, a distinct Asian-style caviar processed in Japan. The small crunchy eggs add an additional flavor and “pop” of texture and color.

Is tobiko and Ebiko the same?

Ebiko is considered to be similar to Tobiko in taste but darker in color. In addition, the price of Ebiko is cheaper than that of Tobiko hence, making it a more affordable treat!

Does tobiko need to be refrigerated?

Proper Storage of Tobiko and Masago Tobiko and masago both freeze well and don’t lose their texture and flavor. Once thawed, keep them refrigerated. They’ll taste best within 3 or 4 days.

What are the little balls on top of sushi?

Tobiko is the tiny, orange, pearl-like stuff you find on sushi rolls. It’s actually flying fish roe, which technically makes it a caviar (albeit less expensive than its sturgeon cousin). Tobiko adds crunchy texture and salty taste to the dish, not to mention artistic flair.

Is tobiko and Mentaiko the same?

Mentaiko is the Japanese term for spicy cod roe, while tobiko is flying fish roe. Scrape the mentaiko out of the sacs and into the bowl. When the butter is soft, mix the ingredients together.