Tobiko sushi with quail egg yolk

Ingredients:


Tobiko sushi with quail egg yolk
Taken by jleighb

Making the sushi

First thing you got to do is cut the nori to long strips of nori, that will soon cover the tobiko sushi. Now, take a half-handful of rice, and shape it to a 4cm high cylinder, with a 6cm diameter.

This rice cylinder is now the base of your sushi, make it tight, it should hold a bit of weight later on when we put the rest of the ingredients.

Wrap a strip of nori around the rice cylinder, creating a space above the rice, surrounded by nori. Fill half of that space with a full table spoon of tobiko. The other half, fill with a fresh egg yolk - be careful not to break it.

You may want to add a drop or two of soy sauce before serving.

Enjoy!


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Comments   

 
-4 # Eva 2013-08-06 21:34
I want to try sushi...but this...I would not trty this...not the fish roe, or what it is...and fresh eggs...uhm..no. .just no.
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0 # chris 2011-07-02 05:40
A slight warning with the addition of shouyu (soy sauce): if it is going to be added, do so immediately prior to consumption, as it will saturate the rice quickly, along with it the structural integrity of the makizushi itself.

Easy to add too much and impossible to remove.

:)
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-11 # Tanika 2010-03-08 14:52
oooh gurl. I tried it and it wus so gewd.
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