What is tobiko?

Tobiko is the roe, or eggs, of flying fish. It’s known for its mild flavour and unique texture which kind of pops in your mouth. It has a slightly salty taste and like other types of roe, or caviar, it kind of explodes when you bite it into. So … think of an exploding little salty ball.

Tobiko adds colour and flavour to dishes and I enjoy experimenting with it in sushi rolls. Take a delicious but maybe bland looking roll, sprinkle some bright red tobiko on top and voila! A colourful creation. Tobiko comes in a range of colours including orange, red, and yellow, so get colourful and creative with your sushi rolls!

How to use tobiko?

Tobiko is honestly so easy to use when making sushi. I was a little intimidated at first but it’s as easy as spooning a little layer next to your ingredients before rolling or sprinkling some on top your uramaki.

My favourite way to use tobiko is in uramaki, or inside-out rolls. Once you’ve assembled your uramaki, simply spread a thin layer of tobiko on a plate and roll your uramaki through it. Since your rice is on the outside, the tobiko will stick to it, creating a bright and colourful exterior that adds both flavour and flair. If you want to use less, then add a little layer across the top of your uramaki.

You can also use tobiko in other types of rolls. Just spoon some next to the ingredients before rolling up your futomaki or chumaki roll. Experiment and make your rolls more flavourable and colourful!