Want to add a little crunch to your sushi rolls? Inherently popular due to its widespread availability, Masago is a semi-crunchy roe derived from the Capelin fish – a member of the salmon family. Often compared to (and used in place of) the more expensive flying fish roe, low-calorie Masago has a subtle fish flavor with overtones of saltiness – the perfect partner to many varieties of delicately flavored white fish used in sushi making.
Masago Sushi Roll
1. Cut an avocado in half by cutting through it until you reach the seed. Don’t try to cut through this seed, it will only blunt your knife. Instead, move your knife in a circular motion around the seed. Now you can easily separate both parts of the avocado by slightly turning each side in opposite direction.
Gently scoop out the seed with a spoon, then scoop out the flesh. Instead you can try peeling the avocado. Just make sure you don’t mess up the flesh. Cut the avocado in slices of 0.5 cm thick. Cut in a circumference, so you get slices of roughly equal size.
2. Take a piece of sashimi grade salmon and slice it lengthwise in strips of 0.5 cm (o.2 inch). The amount of salmon you need depends on the number of rolls you want to make. For one roll, you need a piece with a length of approximately 15 cm (6 inch).
3. Place a bamboo rolling mat on the cutting board or the table top. Take a half sheet of nori and place it with the shiny side down on the mat. Take 100 gram of cooked and seasoned sushi rice and spread it evenly over the nori. Flip the nori sheet around. Take a little bit of wasabi and spread it lengthwise on the middle of the sheet. You can use your fingers to do this. If you prefer not to use your fingers, do it with a small spoon. Just make sure you don’t damage the nori sheet.
Take 2 salmon strips and place them lengthwise on the middle of the sheet. Place 2 slices of avocado right next to the salmon.
4. Rolling the roll
5. Cover the roll with masago. Use the convex side of a spoon to spread a thin layer across the surface on all sides of the roll. I use orange masago for this roll. That’s the natural color. It’s also available in red, black, green and yellow.
6. Moisten your knife wet and cut the roll in half. Moistening your knife prevents rice or roe sticking to the blade. Wipe off the knife on a moist cloth in between each cut. Cut each half of the roll in half so you get quarters. Cut each quarter in half to get eights.
7. To make the result look extra good, serve this orange colored sushi on a black plate. Serve with a little bit of pickled ginger, a dash of wasabi and some soy sauce in a ramekin. Enjoy!
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