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What is Masago in Sushi?
Masago in sushi are the tiny ripened fish eggs of ‘capelin roe’. Whila natural Masago eggs are available in pale yellow color, they are usually dyed red, brigt orange, green or even black to make them appealing for different recipes. These eggs are often used as a topping or filling for California Sushi rolls to improve the overall appearance and give a subtl sweet, briny flavor.
If your kids love sushi, particularly California rolls, they’re in a good hands to try this Masago! Even my daughter used to ask for extra masago on her California rolls during breakfast, and it’s no wonder why—these tiny roe fish eggs are really captivating. Here I’ve compiled all the details about what masago is, its taste and appearance, and how to distinguish it from other fish eggs and finally I’ve given its uses in sushi rolls.
Masago Sushi Ingredients
Making Masago sushi at home is easier than you think. Here are the ingredients you’ll need:
For Sushi Rice
- 1 cup sushi rice (short grain sushi rice)
- 1 cup water
- 1 ½ tablespoons optional sushi vinegar or mixing 1 tablespoon rice vinegar, 1/2 tablespoon sugar, and 1/2 teaspoon salt
For Masago Sushi
- 4 oz of imitation crab
- 1 tablespoon of Masago
- 2 sheets of Nori seaweed
- 1 avocado, cut into thin slices
- Soy sauce, for serving (optional)
How to Make Masago Sushi?
Prepare the Ingredients
Slice the avocado and cucumber into thin strips. Shred or cut the imitation crab sticks into thin pieces. Mix in mayonnaise.
Make the mixture of Vinegar, salt, and sugar. Set aside. In another bowl, mix wasabi mayo sauce, mayonnaise, condensed milk and sugar. Mix well.
Preparing the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. In a saucepan, add 1 cup of rice and 1.5 cups of water.
Bring it to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. When the rice is done, transfer it to a large bowl, and gently fold in the vinegar dressing. Let it cool.
Assemble the Sushi
Lay a bamboo sushi rolling mat on a clean surface and cover it with plastic wrap. Place a sheet of roasted seaweed (nori) on the mat. Wet your fingers to prevent sticking, and spread a thin layer of sushi rice evenly over the nori, leaving about 1/2 inch at the top edge. Arrange avocado, cucumber, imitation crab, and a sprinkle of masago in the center of the rice.
Roll the Sushi
Using the bamboo mat, lift the edge of the nori closest to you and start rolling it over the filling, applying gentle pressure to shape it into a cylinder.
Continue rolling until you reach the exposed edge of the nori. Wet the edge with water and press to seal the roll. Repeat the process with the remaining ingredients.
Slice and Serve: Use a sharp knife dipped in water to slice each roll into bite-sized pieces. Serve your masago sushi with a side of the wasabi mayo sauce for dipping.
Masago Sushi Recipe
Ingredients
For Sushi Rice
- 1 cup sushi rice (short grain sushi rice)
- 1 cup water
- 1 ½ tbsp sushi vinegar (optional)
For Masago Sushi
- 4 oz imitation crab
- 1 tbsp Masago
- 2 sheets Nori seaweed
- 1 avocado, cut into thin slices
- Soy sauce, for serving (optional)
Instructions
- Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
- Cook the rinsed rice in a rice cooker or saucepan by adding 1 cup of water. If using a saucepan, bring the water to a boil, then cover and simmer for about 20 minutes until the rice is cooked and the water is absorbed.
- While the rice is still warm, gently fold in sushi vinegar or a mixture of rice vinegar, sugar, and salt. Allow the seasoned rice to cool to room temperature.
- Lay out a sheet of Nori seaweed on a bamboo sushi mat with the shiny side facing down. Spread a thin layer of sushi rice evenly over the Nori, leaving a small gap at the top for sealing.
- Place the imitation crab, Masago, and avocado slices horizontally across the center of the rice-covered Nori sheet.
- Using the bamboo mat, firmly roll the sushi from the bottom edge up, tucking the ingredients inside the roll. Apply gentle pressure to ensure a tight and compact roll.
- Moisten the exposed edge of the Nori sheet with water and press it onto the sushi roll to seal.
- Use a sharp, moistened knife to cut the sushi roll into 8 equal pieces. Wipe the knife clean and wet it again between cuts for clean, neat slices.
- Arrange the Masago sushi pieces on a serving plate and serve with soy sauce for dipping, if desired.
