Fish Roe Sushi

Dive into the vibrant flavors and stunning presentation of Fish Roe Sushi, a delightful fusion of textures and tastes that’s as visually appealing as it is delicious. This recipe combines perfectly seasoned sushi rice, crisp cucumber, creamy avocado, and briny fish roe, all wrapped in delicate nori sheets for a sushi experience that’s both elegant and approachable. With easy-to-follow instructions, you'll learn to master rolling sushi at home using a bamboo mat, ensuring professional-level results. The popping sensation of fish roe adds a unique twist, making each bite a burst of savory delight. Serve this sushi with soy sauce and a touch of wasabi for an authentic Japanese dining experience that’s perfect for entertaining or treating yourself to something special. Whether you're a sushi aficionado or a curious beginner, this homemade recipe promises to impress!

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 3

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoons Salt
• 3 sheets Nori sheets
• 0.5 cup Fish roe
• 0.5 small Cucumber
• 0.5 medium Avocado
• 0 (for serving) Soy sauce
• 0 (for serving) Wasabi

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.

Step 2

In a medium saucepan, combine the rinsed rice with 1.25 cups of water. Bring to a boil, then cover the pan and reduce the heat to low. Cook for 15 minutes, or until the water is absorbed. Remove from heat and let it sit, covered, for another 10 minutes.

Step 3

While the rice is cooking, prepare the vinegar seasoning. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved.

Step 4

Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture. Let the rice cool to room temperature.

Step 5

Slice the cucumber and avocado into thin strips.

Step 6

Place a bamboo sushi mat on a flat surface. Lay a sheet of nori, shiny side down, on the mat.

Step 7

With dampened hands, spread an even layer of sushi rice over the nori, leaving about 1 inch at the top edge.

Step 8

Place a few cucumber and avocado strips horizontally across the rice, about 1 inch from the bottom edge.

Step 9

Sprinkle a layer of fish roe over the vegetables.

Step 10

Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to ensure the roll is tight and holds together. Seal the roll by moistening the top edge of the nori with a bit of water and pressing it down.

Step 11

Repeat the rolling process until all ingredients are used.

Step 12

With a sharp knife moistened with water, slice each roll into bite-sized pieces, wiping the knife clean after each cut to keep the pieces neat.

Step 13

Serve the fish roe sushi with soy sauce and wasabi on the side for dipping.

Nutrition Facts

Serving size	811.7 grams (811.7g)

Amount per serving	% Daily Value*
Calories	674

Total Fat 19.50g	25%
Saturated Fat 3.70g	19%
Polyunsaturated Fat 1.40g
Cholesterol 724mg	241%
Sodium 1780mg	77%
Total Carbohydrate 93.60g	34%
Dietary Fiber 8.80g	31%
Total Sugars 15.50g
Protein 39.50g	79%

Vitamin D 286IU	1428%
Calcium 416mg	32%
Iron 17mg	96%
Potassium 990mg	21%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.8%

Protein: 22.3%

Carbs: 52.9%