Tobiko Sushi with Quail Egg Yolk Recipe

Tobiko Sushi with Quail Egg Yolk
One very popular Gunkanmaki is the Tobiko Sushi. A bright yellow center nested in buttons of red makes for an eye-popping dish. The salty bits of Tobiko blends very well with the creamy quail yolk. Eat this sushi whole to experience the alternating bursts of salty and creamy goodness in your taste buds.
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  1. 2 cups Sushi Rice
  2. 1 Nori Sheet
  3. 4 Fresh Quail Eggs
  4. 120g Tobiko (Flying Fish Roe)
  1. Before anything else, separate the whites from the yolks of your quail eggs.
  2. Cut the nori into long, 5cm thick strips. The strips will act as a covering for your sushi
  3. Take a half a handful of rice, roll and shape it into a cylinder that's approximately 4cm in height and 6cm in diameter. Make sure that it's tight enough so your base doesn't fall apart and is sturdy enough to hold some weight
  4. Wrap a strip of nori around the rice cylinder. There should roughly be 1cm left of space in the base. Fill half of that space with a spoonful of Tobiko, and the other half with a fresh egg yolk, or create a nest of Tobiko on the top and place the yolk in the middle.
How to Make Sushi
If you’re not sure how to make a proper sushi rice or shari, check out our guide on making The Perfect Sushi Rice.

If you want to make this using a different fish roe, go right ahead.  But first, you need to learn All About Fish Roe.