California Roll with Flying Fish Roe Recipe

Create Perfect Triangle-Shaped Onigiri Rice Balls and Sushi with these Rice Molds

Suggested Cookware
Create Perfect Triangle-Shaped Onigiri Rice Balls and Sushi with these Rice Molds

California Roll with Flying Fish Roe Recipe

The California Roll with Flying Fish Roe is a delectable and visually stunning twist on the classic California Roll. The salty burst of flying fish roe complements the creamy avocado and sweet crab meat. This dish is ideal for sushi fans looking to branch out.

Ingredients

1 avocado (peeled and sliced)
2 tablespoons flying fish roe
wasabi, please serve
To serve, add soy sauce
To serve, pickled ginger
4 nori sheets
2 tablespoons sugar
1 teaspoon salt
1/2 pound cooked crab meat
2 cups water
1/4 cup rice vinegar
2 cups sushi rice

Time Needed

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

Instructions

Rinse the sushi rice with cold water until it is clear.
In a saucepan, bring the rice and water to a boil.
Reduce the heat to low, cover, and leave to cook for 20 minutes.
Take the rice off the heat and set it aside for 10 minutes.
In a small saucepan, combine the rice vinegar, sugar, and salt and heat until the sugar dissolves.
Add the vinegar mixture to the cooked rice in a large mixing bowl.
To combine, gently stir everything together.
Place a nori sheet on a bamboo sushi mat.
1/4 of the rice mixture should be spread over the nori, leaving a 1-inch border at the top.
Arrange a quarter of the crab meat and avocado slices down the center of the rice.
Over the crab meat and avocado, sprinkle 1/2 tablespoon of flying fish roe.
Roll the sushi tightly with the bamboo mat, pressing gently to seal the edges.
Make 4 rolls with the remaining ingredients.
Serve each roll cut into 8 pieces with soy sauce, pickled ginger, and wasabi.