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Tobiko sushi with quail egg yolk
Type of roll: Sea-food | Sent by: Osowakki | Expiration date: 16.01.07
Ingredients:
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100gr vinegared sushi rice 1 nori sheet 4 fresh eggs 120gr Tobiko (flying fish roe)
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Making the sushi
First thing you got to do is cut the nori to long strips of nori, that will soon cover the tobiko sushi. Now, take a half-handful of rice, and shape it to a 4cm high cylinder, with a 6cm diameter.
This rice cylinder is now the base of your sushi, make it tight, it should hold a bit of weight later on when we put the rest of the ingredients.
Wrap a strip of nori around the rice cylinder, creating a space above the rice, surrounded by nori. Fill half of that space with a full table spoon of tobiko. The other half, fill with a fresh egg yolk - be careful not to break it.
You may want to add a drop or two of soy sauce before serving.
Disfruta!
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