Masago Sushi Recipe
Masago is truly a hidden gem in the sushi world. If you haven’t tried Masago Sushi yet, you’re in for a delightful culinary adventure.
Servings 24 Pirces (3 rolls)
Calories 48kcal
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.
Nutrition
Serving: 24sushi rolls | Calories: 48kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 38mg | Potassium: 47mg | Fiber: 1g | Sugar: 1g | Calcium: 4mg | Iron: 1mg