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Tobiko Sushi (Flying Fish Roe) Recipe
Tobiko sushi is a vibrant and flavorful sushi roll composed of sushi rice, nori, flying fish roe (tobiko), mayonnaise, and avocado.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Total Time: 55 minutes
- In a fine-mesh strainer, rinse the sushi rice until the water runs clear.
- In a medium saucepan, bring the rice and water to a boil.
- Reduce to a low heat, cover, and leave to cook for 18-20 minutes.
- Remove from the heat and set aside for 10 minutes, covered.
- Warm the rice vinegar, sugar, and salt in a small saucepan over low heat, stirring constantly until the sugar dissolves.
- Transfer the cooked rice to a large mixing bowl and gently stir in the vinegar mixture.
- Place a sheet of nori on a bamboo sushi mat, shiny side down.
- Cover the nori with a thin layer of the prepared sushi rice, leaving a 1-inch border at the top.
- Spread a tablespoon of mayonnaise over the rice, then top with a tablespoon of tobiko.
- Arrange some avocado slices down the center of the nori.
- Roll the sushi tightly, beginning at the bottom and working your way to the top, using the sushi mat as a guide.
- Seal by pressing the nori's border.
- Rep with the rest of the ingredients.
- Serve each sushi roll cut into 6-8 pieces.
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