Making a Tobiko with Quail Egg Yolk Gunkan Maki

Creating your own a tobiko with quail egg yolk roll (sometimes masago, another tiny reddish-orange roe is substituted) stands out as an experience you won’t forget. Why should you consider making this delicacy at home? Well, first and foremost, mastering this dish means you’re delving into an authentic sushi experience. Tobiko, those tiny, orange, popping fish roe, are not only a burst of oceanic flavor but also a texture many sushi enthusiasts crave. Combining this with the creamy richness of quail egg yolk takes the flavor profile to another level. For those learning about sushi, the contrast between the salty, crunchy roe and smooth yolk in a gunkan maki format is a lesson in balancing taste and texture, something highly valued in Japan. Plus, making it at home gives you the advantage of handpicking your own ingredients, ensuring the best quality available. The nutritional side also deserves a mention: fish roe offers a good dose of omega-3 fatty acids, while quail eggs provide essential proteins and vitamins. So, whether you’re a sushi novice or a seasoned aficionado, trying your hand at making a tobiko roll is not just a treat for your taste buds but also a continuation of your experience towards becoming a sushi-making master. Dive in, and you might discover your new favorite sushi dish!


  • 1 cup sushi rice
  • 1 nori sheet
  • 4 fresh quail eggs
  • 4 oz Tobiko (flying fish roe)


  1. Slice the nori into strips, each sheet should be cut into thirds.
  2. Pick up enough rice to create a “bed” for the ingredients, rolling it into a somewhat cylindrical shape about 1.5 inches high and 2.5 inches long.
  3. Wrap the nori strip around the rice, making a cup shape.
  4. Fill the newly created cup with tobiko to just below the rim of the nori sheet.
  5. Crack the quail egg on top of the tobiko and enjoy!

Sometimes the sushi chef will take just the egg yolk and place it on the tobiko, while some will use the whole egg. I’m happy either way, but some people prefer to avoid the slight slimy texture of the egg white. Once the yolk is broken, you won’t notice it, in my opinion, but if your preference is just a nice dash of creamy quail egg yolk, by all means just scoop it out with a spoon or your fingers. This recipe will make four pieces of “gunkan maki” and the calorie and weight watchers points reflect each piece.

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