Tobiko

Flavour and texture

What makes tobiko special is the bite: the tiny eggs pop with a gentle crunch as you chew. The flavour is subtle – lightly salty, a little sweet, with a delicate taste of the sea. Tobiko never dominates; it adds texture and seasoning to milder ingredients such as avocado, crab or rice.

For sushi, tobiko is usually seasoned with salt and a little mirin or soy sauce, which brings out its natural sweetness and gives the eggs their sheen.

Why tobiko comes in different colours

Natural tobiko is orange to reddish. It is often coloured or flavoured as well: wasabi turns it green and slightly hot, squid ink turns it black, beetroot or chilli makes it deep red and yuzu gives it a yellow tint. Colourful rolls on sushi platters often owe their look to these tobiko variations.

Tobiko, masago, ikura – the difference

Masago is capelin roe. It is even smaller, less crunchy and cheaper, so it is often used in place of tobiko – at first glance the two look almost identical. Ikura, on the other hand, is salmon roe: much larger, bright orange pearls that burst softly when you bite them. Tobiko sits between the two in size and price.

Look closely and you can recognise tobiko by its slightly larger, even, glossy eggs and its clean pop.

Where tobiko appears in sushi

Tobiko is best known as the outer coating of inside-out rolls, the California roll above all. It is also served as gunkan – a rice base wrapped in a strip of nori – as a garnish on nigiri, or mixed into fillings. As tobiko is raw, pregnant women should be cautious and seek medical advice if in doubt.