Easy Surimi Masago Sushi Rolls Recipe | Homemade Sushi Tutorial

surimi

🥗Healthier: tofu

💰Cheaper: canned crab meat

Tofu provides a plant-based option, while canned crab is often less expensive.

masago

🥗Healthier: fish roe

💰Cheaper: cucumber

Fish roe offers a similar texture, while cucumber can be a budget-friendly substitute.

Rinse 2 cups of sushi rice until the water is clear.

Soak until it turns white, usually for an hour or a little more.

Cook with 2.5 cups of water; I use a rice maker with a 'sushi rice' option, which takes a little less than an hour to cook.

Mix 1/4 cup of rice vinegar and mirin (3:1 ratio).

Stir this and 2/3 tbsp of butter into the cooked rice. Let it rest for a few minutes before making sushi rolls.

Mix chopped surimi sticks with Japanese mayonnaise and sriracha sauce.

Lay out seaweed, spread sushi rice, and turn around so that the seaweed is on the top.

Add sliced avocado, chives, and surimi sticks mix.

Roll tightly.

Spread masago on top of the ready roll.

Cut into 8 even parts.

Repeat for the other 4 rolls.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens