If you’ve ever delved into the fascinating world of Japanese sushi, then you’ve likely sampled one of the frequent ingredients of most sushi rolls; a colorful little spread of tiny pearl-like balls, usually set atop a sushi roll, and most commonly found in California Rolls. This subtle yet effective garnish is known as tobiko.
Tobiko is the roe of the flying fish, a species found in nearly all oceans. Very small and reddish-orange in color, the roe is often used in Japanese cuisine, especially in sushi. Often used to decorate the top of sushi rolls, it can also be ordered as a dish itself. The flavor is mildly sweet-salty, as it has usually been touched with a hint of soy sauce. Eating the roe produces a satisfying, fun-filled crunch that is a delight on the tongue, but in my opinion, it makes better use of itself as an accompaniment to sushi or as a garnish for hors d’oeuvres.
Relatively inexpensive when compared to other caviars, tobiko is becoming quite popular with chefs in both the Japanese and American cuisine markets. Flavored varieties are now readily available in gourmet stores, presented in bright, candy-like colors that add another depth of flavor to any dish as well as an exciting presentation.
For example, green tobiko has been flavored with spicy Wasabi mustard. Black tobiko has been flavored with squid ink. Orange tobiko has in fact not been flavored; this is the natural color of the caviar. Red tobiko is another spicy treat, adding an extra-hot kick to any dish. Yellow tobiko has been infused with the distinctive flavor of ginger, another staple of Asian cookery. These are the most common choices; other flavors may be available.
Chefs are becoming quite creative with tobiko, adding the roe to sauces or as garnishes for items like mashed potatoes or salads. To get you started on your own path to using tobiko effectively and creatively, a fine sample of many recipes using tobiko is detailed below. For additional early experimentation, try adding tobiko to vinaigrettes and as a garnish for fish such as tuna or sea bass. You’ll find that the different flavors available lend themselves quite nicely to all manner of dishes.
This delightful appetizer blends a mixture of tuna, tobiko, and other items into a delectable parfait. Take four ounces of fresh ahi tuna and dice it finely. Add it to a bowl along with one tablespoon of chopped chives, 1 teaspoon of olive oil, and salt, pepper, and tabasco sauce to taste. Then alternate layers of the tuna mixture with tobiko in a parfait glass. Regular tobiko is fine, but the yellow (ginger) tobiko is a welcome addition. Top with whipped cream if desired or garnish with chives and serve.
