Tag: sushi

If you happen to order sushi regularly, something that might have come to your mind is sushi roll vs hand roll. Even though they sound very much the same, they are not! 

But what is a sushi roll and what exactly is a hand roll? If you want to know more about the difference between these two and the eBay way to eat sushi, keep on reading! 

History of Sushi

Sushi is one of the oldest dishes that can be traced as far back as the 4th century! 

The modern sushi that we all know and love looks and tastes nothing like the sushi from that time. Even though we simply assume sushi originated in Japan, China created the first-ever sushi dish. 

In China, sushi was a way to keep fresh fish edible for longer. They used to place fresh fish on fermented rice to increase the shelf life. It tasted similar to pickled fish. 

This method of preservation happened by accident! Farmers used to bury fish with rice for storage and realized this makes the fish last longer. And that’s how sushi was born!

Since then sushi has gone through an evolution in itself. The sushi that we know now is a product of the 20th century. 

The modern sushi roll and hand rolls we are accustomed to eating are not traditional recipes either. That doesn’t mean they are not delicious! 

With our fast-paced lifestyle, temaki and maki sushi is a great way to have a nutritious full meal on the go. No wonder it’s so popular in the west! 

Rolled Sushi or Maki Sushi

Sushi roll is called “Maki” in Japanese which is short for Makizushi. It’s called Maki because it’s made using a makisu aka bamboo mat. Maki sushi is sushi that looks almost cylindrical and then cut into thin pieces. 

Maki sushi is known to originate during the Edo period which was in the 18th century. So it’s a relatively new addition to the sushi family. 

The reason why maki sushi became so popular is because of its easy and versatile ingredients. You can use any type of protein or vegetables to make it. This means maki sushi can be enjoyed all year round.

You can make maki sushi with either thin pieces of veggies or thicker pieces to make a bigger roll. Maki sushi contains sushi rice, nori sheets, and fresh fish and veggies. 

The seaweed sheet is first laid on the bamboo mat and then a thin layer of seasoned sushi rice is spread on top of it. Then you can add your favorite fillings. 

You can add thin cuts of fresh fish or veggies and then use the mat to wrap the sheet into a round roll. When it’s tightly rolled, cut them into smaller 1-inch pieces. Make sure your knife is super sharp or the roll will crumble and break. 

Maki sushi is super easy to make at home. You don’t need a lot of skill or knowledge to make a sushi roll. 

If you don’t know how to use a bamboo mat, some fun gadgets can do it for you! They might look sketchy but trust us, some of them are very fun to use. I like to use Camp Chef Sushezi as it makes perfectly rolled sushi each time. It’s a lot of fun to do this with kids and family together!

Types of Maki Sushi:

Maki sushi comes in a wide variety of styles so there’s a lot to discover. We are going to mention the most popular ones today! 

Hosomaki:

Hosomaki is the smallest-sized sushi and is known for its thin appearance. Hosomaki means small. This type of sushi uses only one filling which is why it’s so thin. 

Some of the popular types of hosomaki sushi include: 

• Kanpyo maki
  
• Kappa maki
  
• Shinko maki
  
• Natto maki
  
• Tekka maki

Futomaki:

Futomaki means thick rolls. This is the polar opposite of hosomaki. You will find a lot of different fillings in futomaki like shrimps, cucumber, crab, eel, tofu, eggs, and a range of vegetables.  

The most popular type of futomaki is called ehomaki which is kade using seven different ingredients to represent seven gods of fortune in Japanese culture. This dish is eaten during a festival called Setsubun.

Nakamaki:

The third type of maki sushi is called nakamaki which is an in-between size. It’s not too thick like futomaki and neither too thick like hosomaki. You will find on average three ingredients so it’s very convenient to eat. 

Read More: What is Tobiko in Sushi? and What is Masago in Sushi?

Hand Roll/ Temaki Sushi

Hand roll or temaki sushi is casual-style sushi that’s very popular in Japan. It looks cone-like and is wrapped in nori sheets. 

You won’t find temaki sushi in formal Japanese restaurants as it’s a very homey dish. While we know sushi for its artistic and skilled style, temaki is the opposite of that. You don’t need any particular skills to make a delicious temaki at home. 

Temaki is a very good choice for parties and hangouts as it takes only a few minutes to make. All you have to do is wrap a scoop of seasoned rice in a nori sheet and add your favorite fish and fillings on top. The fillings are called neta in Japan. 

You can eat temaki with any type of sauce. We love to mix our fish slices in garlic mayo with a few drops of lemon juice. It’s divine! 

Temaki is traditionally eaten with bare hands as it’s more convenient. One thing you are never supposed to do with temaki is letting it sit for hours before eating. 

You should enjoy temaki sushi immediately after it’s made. That’s because the nori sheet can turn soggy if it sits for too long. 

If you want to make classic temaki at home, here are some fillings ideas to try:

• Add radish sprouts with cucumber slices.
  
• Baked salmon tastes good with fresh vegetables.
  
• Avocado slices with scallions and salmon with sesame seeds.
  
• Spicy tuna and radish sprouts.
  
• Crab and Kewpie Japanese Mayonnaise with roasted nori sprinkles. 

What is the Difference between Roll and Hand Roll

I think it’s pretty clear by now how different hand rolls and sushi rolls are. Let’s look at some of the key features of maki sushi and temaki sushi.

Sushi Roll:

• Sushi roll or Makizushi means something that’s wrapped or coiled.
  
• Sushi rolls contain cooked fish, rice, crab, shrimp, and vegetables.
  
• Maki sushi rolls rarely have raw fish.
  
• The maki rolls are made using a bamboo mat to give the cylindrical shape.
  
• Maki rolls are cut into relatively smaller pieces so that they can be eaten with chopsticks.
  
• Sushi rolls are cut and served in a dish so they can be shared.
  
• Sushi rolls are always wrapped in nori sheets or soy sheets.
  
• Sushi rolls require skill and precision to make them perfectly.
  
• Maki sushi is often found in formal restaurants as it’s a classic dish.
  
• Some of the popular ingredients in maki sushi include mushrooms, omelets, cucumbers, and sakura denbu. 

Hand Roll or Temaki:

• The name Temaki refers to something with a conical shape.
  
• Hand rolls are much larger than sushi rolls. They are not bite-size pieces. Instead, you get something that resembles a mini burrito.
  
• Hand rolls are made using only hands as tools. You don’t need a bamboo mat for this.
  
• Temaki is usually made with raw fish instead of cooked ones.
  
• A hand roll is not meant to be shared as it’s made for one person only.
  
• Unlike sushi rolls, hand rolls do not require rice to make. Some of them contain only veggies and fish.
  
• You don’t need chopsticks to eat hand rolls. It is eaten with bare hands.
  
• Temaki is a casual food that’s very popular for home parties.
  
• When hand rolls are made at home, it’s made with cooked ingredients like smoked salmon, fried seafood, etc.

Do Hand Rolls Have Sushi Rice? 

Hand rolls or temaki contain rice but it’s not always the case. Rice is the main ingredient in classic sushi rolls. Check out the Best Sushi Rice Brands in 2021.

With hand rolls, some contain a generous scoop of rice while others have very little. Some hand rolls have no rice at all. Your hand roll can have only fish and vegetables too. 

Frequently Asked Questions

Takeaway 

As the sushi trend is growing every single day, people are inventing fusion versions of maki and temaki. 

It’s fun to see so many different varieties of sushi being celebrated with such passion. Whether you want a delicately made sushi roll or a quick-grab hand roll, the options are endless. 

We do love our homemade version a lot though. Nothing can beat a freshly made temaki with some wasabi and ginger. 

How do you like your sushi? What’s your favorite? Let us know in the comments below. 

If you are looking for a way to store your maki rolls, check out our article Can You Freeze Sushi.

If you have ever tried Japanese sushi then you noticed some bright-colored things on top of them. They usually are added as a topping on different sushi rolls. These are known as tobiko which is a Japanese term for ‘flying fish roe’. 

Tobiko eggs are very distinctive looking with their super small size. They usually range between 0.5 to 0.8 mm in diameter. 

Most of the restaurants add colors or wasabi to tobiko eggs. But if they are natural without any added condiments, they have a reddish-orange color.

This color can change depending on what you mix with it. They can turn green, black or light pink too. 

Let’s find more about it!

What is Tobiko in Sushi?

Tobiko is used as a topping for sushi dishes to make them look more appealing and delicious. This garnish is commonly used in raw Japanese dishes as it adds a salty, smokiness to it. 

There are a few different types of flying fish roe that is used interchangeably in Japanese dishes. Tobiko, masago, and ikura are some of the most common types.

Masago eggs are visually very different from Tobiko as they are even smaller in size. Ikura is basically Japanese salmon eggs which makes them the Japanese version of caviar. 

Even though tobiko is not that known in the west, you can find them in many grocery stores in Japan. They come in a wide range and packaging. All you have to do is grab a spoon and take as much as needed. 

What is Tobiko Made of?

Tobiko is made of Argentina’s national fish, the Toba. The hyper-realistic tobito can fly and lives a long time – sometimes up until three years old!

What is “roe” in Sushi?

Some people think roe is an ingredient, but it’s actually not. It tends to be found in colder fish like salmon or mackerel and can come as vacuum packed pieces which you thaw before cooking with them for added texture – sometimes they’re also served on top of sushi rolls where there are small balls that look just like eggs!
It doesn’t really have any flavor itself so this will depend entirely upon what else has been put onto your tongue first; some common pairings include rawerton sauces (a type made from tomatoes)avocado leaves sheets dippers cress etc…

What’s the Difference between Tobiko and Masago?

Masago and tobiko both are the roe of the capelin fish. This means they have a lot of similarities. Despite how interchangeable they are, a keen eye can spot the differences at a first glance. 

Masago’s color is dull compared to tobiko which is bright red/orange. Masago is often dyed or mixed with other condiments to change its look and appeal. 

The taste of masago is not similar to tobiko. Masago is not as crunchy and is a juicer. It looks smaller than tobiko. Masago actually looks a lot like sand as the eggs are super small. 

What is Black Tobiko?

Black tobiko is basically tobiko that has been dyed with either squid ink or food colorings. The color can vary from deep blackish-red to green. 

Tobiko eggs absorb colors very well which is why sushi chefs like to use different colors for different dishes. This not only makes them look unique, but it also adds to the appeal of the dish. 

To color tobiko eggs, chefs use beetroot for red, wasabi for green, and of course squid ink for jet black. 

One color you won’t find in tobiko is blue. Blue is a very rare color to find.

There are however some species of fish that produce natural blue roe in Australia. Actually, there is a wide range of fish roe all around the world and each has its uniqueness. But we will get to that some other day. 

How Do You Eat Tobiko Sushi?

You probably have eaten tobiko many times before without knowing or realizing it. How can’t you! They are everywhere in Japanese sushi places. 

They have been around for a long time yet we never realized they are fish eggs. The difference is, people are now curious about what they are eating thanks to the internet! 

Eating tobiko sushi is quite simple. They are added on top of the sushi to give a vibrant color. Tobiko is used as a topping or garnish. So next time when you eat sushi with chopsticks, notice the tiny balls on top of the sushi rice.

They look colorful and delicious. You can add a bit of ginger or wasabi on top of the tobiko eggs to enhance the smokiness of the roe. 

How to Make Tobiko Sushi?

If you want to make tobiko sushi at home, it’s pretty easy to do. If you have made sushi before, this will take only 10-15 minutes for you. So here’s how to make tobiko sushi:

Ingredients:

• 4-5 tablespoons of tobiko eggs
• Half a cup of sushi rice (cooked)
• One nori sheet
• Your favorite veggies. (cucumber, carrots, etc.)

Instructions:

1. Put on your gloves and get your hands before handling the sushi rice. Sushi rice tends to be very sticky so this helps to prevent mess. 
2. Grab a handful of sushi rice and add small ovals that look around 2-3 inches long. 
3. Take your nori sheet and cut it at 1-2 inches in width. Then wrap it around your rice. The nori seaweed helps to keep the rice protected. So when you use your chopsticks to eat it, the whole thing does not break into pieces. 
4. When you are wrapping the nori strip, make sure to leave a little space above the rice. This is where the tobiko goes.
5. Use water to seal the nori together. 
6. Push some rice down and make a small dip. Add your tobiko on top of the rice. After you are done, serve the sushi immediately. Tobiko sushi tends to get soggy quickly. So eat as soon as possible. 
7. Add wasabi, grated ginger, and soy sauce to the platter to enhance the taste of the tobiko eggs. 

See how easy it is? Tobiko sushi is probably the easiest type to make. So try next time with your family and friends! 

Where to Find Tobiko for Your Sushi?

Tobiko is not a very known ingredient. So your best bet is the local Asian stores. Look for Japanese grocery stores in your area. They definitely carry more than one type of tobiko. 

We recommend going for the smaller size the first time. You don’t need a lot of it anyway unless you are making tons of sushi for everyone. 

If you can’t find it anywhere, oh well there’s always amazon. We like the Bemka Flying Fish Roe Caviar for fresh tobiko roe. 

How to Eat Tobiko in Other Dishes

Nobody said you can only eat tobiko with sushi and sashimi. In fact, there is a wide range of ways you can enjoy tobiko and add it to your usual diet!

• Tobiko Pasta: We just love adding a tablespoon of tobiko on top of freshly made pasta. If you are making creamy pasta with a cheesy sauce, add some tobiko on top as garnish.
  
  The small salty bites will balance out the creaminess with a hint of smokiness. Who doesn’t want that!
  
• Dips: Imagine adding tobiko to nachos or crackers. It will taste divine especially with some lemon zest on top.
  
• Salads: This is actually the simplest way to add extra nutrition and protein to your salad. The salad not only will look more colorful but it will also last taste delicious! 

Frequently Asked Questions 

01. Is Tobiko the Same as Caviar?

Tobiko is not actually the same as caviar. Even though they might look similar in color and size, tobiko is saltier. It’s made by salt-uring the fish roe which gives it the intense smoky and salty taste. 

Despite the salt, tobiko is much sweeter than caviar. Tobiko can be made from any fish roe whereas caviar is specifically made from fish eggs of a sturgeon. 

02. What is Tobiko Eggs Made of?

Tobiko eggs are made of a type of fish roe. It can look very similar to salmon eggs. It has a very different texture and taste from other types of fish roe like caviar. 

Tobiko is very popular in Japan and it actually has much smaller eggs than other fish species. It looks vibrant, bright reddish in color. Some people think tobiko eggs are not real eggs. 

That’s a misconception. Tobiko basically comes from flying fish species. Their eggs look so colorful and tiny that people assume it’s not real. 

03. What Does Tobiko Eggs Taste Like?

Tobiko eggs have a very distinct and unique taste which makes them so popular. They are salty and smoky without being overpowering. 

Even though it’s so salty, it has a note of sweetness as well. When you bite into them, instead of popping like caviar, they feel crunchy. This gives them a very pleasurable mouthfeel. 

04. Is Tobiko Fake?

No, tobiko is not fake! Due to their bright orange color and super small eggs, tobiko looks like cartoon food, in a good way of course! 

But they are anything but fake. Tobiko roe comes from a type of flying fish. They are super popular in sushi and other Japanese dishes due to their unique texture and flavor profile. It adds a hint of umami to any dish. 

05. Is Tobiko Bad for You?

Tobiko is rich in protein and fatty acids. It has omega-3 fatty acids which are amazing for our heart and liver. These fatty acids help to reduce inflammation and help our brain to function better. If you have a weak immune system, adding tobiko to your diet can boost it very fast. 

However, tobiko contains a high level of cholesterol which can be damaging for high blood pressure patients. Eat it in moderation if you are diabetic or overweight.

Typically, tobiko is served in smaller portions anyway. So it’s not a big issue. 

06. What is Roe in Sushi?

Roe is basically fish eggs. When fish eggs are fully ripe they look bright red or orange in color, this is the best time to eat them. Fish roe is a very common ingredient in Japanese cuisine. 

They are added in both cooked and uncooked manner to dishes. A lot of Japanese sushi is covered in fish roe which adds a salty, smoky flavor to the food. 

It melts in your mouth and gives you that umami sensation we all love. In case you are wondering, fish roe does not smell or taste fishy at all. 

In Short

No wonder tobiko is so cherished and loved by so many people. Just a small dash of tobiko completes the dish.

We just love the crunchy texture of tobiko in different recipes. Don’t hesitate to try tobiko with different dishes. You will be pleasantly surprised by how good it tastes!

On that note, here are the best lists of jasmine and brown rice brands if you are interested. Enjoy!

Trying to be a more adventurous eater? Or are you venturing into the cooking of foreign delicacies? Either way, Japanese cuisine offers some of the tastiest and visually appealing dishes out there. On top of that, it uses some of the most intriguing ingredients you can imagine.

One of these gorgeous ingredients happens to be masago. Commonly used in sushi rolls, it adds a great pop of color to your plate. But what is masago in sushi rolls? This article will tell you a great deal about this cooking component and all the reasons why you should give it a try!

411 on Masago

Masago is also known as smelt roe, and put simply they are the edible eggs of the capelin fish. So, masago─ smelt roe are harvested from the silver-green capelin fish and used in the food industry.

These eggs are pale yellow and are often dyed orange, red, or yellow. This gives them a vibrant look, which in turn makes the sushi rolls they are in appear much more enticing. Moreover, masago fish eggs are pretty mild-flavored, which makes it a solid pairing for pickled ginger, wasabi, and soy sauce.

Health Benefits of Masago

Want a quick rundown on masago nutrition facts? Masago has a nutrition profile similar to its parent fish. One ounce of these masago capelin roe eggs has just 2 grams of fat. It also contains 6 grams of protein and less than one gram of fat.

Besides that, masago is rich in vitamin B2 and B12 which are great for the skin and nails. Moreover, these fish eggs contain plenty of essential minerals and nutrients like selenium, phosphorus, and folate.

These translate to some pretty awesome masago health benefits. There are very few fats and carbs in it, and you won’t have to worry about counting calories. Like other fish products, they have lots of protein and essential fatty acids, all of which are good for you.

The polyunsaturated fats in masago help reduce inflammation and keep your heart, muscles, and immune system healthy. Furthermore, the amino acids in the capelin eggs are essential for tissue repair and protein synthesis.

The Other Side of Masago

But things aren’t sunshine and rainbows with masago eggs. Some masago side effects include bloating and blood pressure as these capelin roe eggs are high in sodium. Moreover, the sushi dish is eaten with soy sauce and MSG, which makes it taste better but increases the overall sodium content.

On the other hand, those who are allergic or sensitive to seafood should avoid it altogether. But it goes beyond that─ some people get an allergic reaction from masago even though they aren’t allergic to seafood.

So if you haven’t tried masago before, have a tiny amount to gauge your body’s reaction to make sure you aren’t allergic to it. And it is best to consume masago dishes in moderation so that you don’t overdo the sodium.

Capelin fishing is also a concern for some. Sometimes other fish get caught and killed when catching capelin, and this can cause a steep decline in their population, as well as issues with overfishing.

Sourcing Your Masago Eggs

People are often at a loss when looking for capelin roe eggs. Where to buy masago that won’t burn a hole into your wallet. For starters, you can easily buy some online, but some people find that perishable ingredients go bad when bought and shipped over long distances.

Instead, you can track these eggs down in any Asian supermarket. Sure they will be pricier, but you’ll be guaranteed quality and freshness. You can also try looking for them in gourmet stores, and if you’re lucky you might even find them in your local grocery store.

Tobiko or Masago?

If you’re unfamiliar with sushi rolls, you may be confused by tobiko or masago. As far as the tobiko vs masago debate goes, the two aren’t all that different.

Tobiko are eggs that come from tropical fly fish. These are brightly colored and do not need to be dyed like masago. They have a mild, yet sweet-salty flavor and a pleasant crunch that contrasts well with the soft texture of sushi.

Like masago, tobiko is used to finish off sushi rolls and other dishes, and its bright red color makes it an attractive garnish for many other foods. However, tobiko has lots of cholesterol which means it should be eaten in small amounts.

Tobiko eggs are larger than masago, and in general, tobiko is supposed to be superior to masago. However, many restaurants substitute masago for tobiko to cut costs. However, masago won’t have that pleasant crunchy sweetness of tobiko.

Masago Sushi

We are used to seeing just the masago sushi roll, but in reality, masago can be used in all kinds of salty and umami dishes. They make a great topping for brown rice, sushi rice, and noodles, as well as Japanese curries, katsu, and even Asian-fusion meals. You can also use it to garnish salads, roast veggies, baked fish, and other savory dishes.

Because masago comes cleaned and prepared, you don’t really need to do anything to it. Just spoon some out of the jar they come from and incorporate it into your cooking. The jar will also come with instructions on how to correctly store the masago, and you can keep it in the fridge to extend its usage. 

Speaking of freezing, were you aware of the know-hows of keeping sushi in the fridge? Check that out here. 

Got More Questions?

Below you will find answers to questions people often have about masago.

01. What is Masago Gunkan Maki?

This is a sort of sushi roll, where the nori-wrapped rice is topped with masago eggs. This dish was invented by Ginza Kyubei, a famous Japanese restaurant, and is also called a Battleship Maki.

02. What is the Difference between Masago, Tobiko and Caviar?

All three are fish roe or eggs, but each comes from different kinds of fish. Because of this, they each have their own flavor, texture, and price point.

03. Is Tobiko Better Than Masago?

Tobiko is more expensive than masago and is considered to be of better quality. Tobiko also doesn’t need to be dyed and has a nice crunchy texture, but is harder to find when compared to masago.

Final Say

Well, now you know the answer to the question: what is masago in sushi? These delicate fish eggs make any plate of maki rolls much prettier and more interesting to eat. If you’re worried about the flavor, you will be relieved to know it has a very mild taste.

Whether you are trying to cook new and exciting Japanese dishes or want to order the best stuff at an Asian restaurant, you will have this particular ingredient nailed. Who knows, you might even impress your friends with an interesting fact or two about capelin roe!