Tobiko with Quail Egg Yolk Recipe
- 1 cup sushi rice
- 1 nori sheet
- 4 fresh quail eggs
- 4 oz Tobiko (flying fish roe)
- Slice the nori into strips, each sheet should be cut into thirds.
- 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.
- Wrap the nori strip around the rice, making a cup shape.
- Fill the newly created cup with tobiko to just below the rim of the nori sheet.
- 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.