How to Make Tobiko With Quail Egg

This delicious, fun-to-eat sushi combines the salty pops of tobiko (flying fish roe) with smooth, buttery egg yolk. Put the whole piece in your mouth and break the yolk against the roof of your mouth to get the full experience.

Difficulty:

Moderately Easy

Instructions

Things You'll Need

• wasabi
• seaweeds (nori)
• sushi rice
• tobiko
• quail eggs
• Quail Eggs
• Seaweeds (nori)
• Sushi Rice
• Tobiko
• Wasabi

1. Form 1 to 2 tbsp. sushi rice into a small ball. (See "How to Make Sushi Rice.")

2. 

   Wrap a wide strip of nori (seaweed) around the ball of rice. The nori should extend a bit above the rice to form a bowl.

3. Dab a bit of wasabi on the rice.

4. 

   Scoop about 1 to 2 tsp. tobiko onto the wasabi.

5. 

   Crack one raw quail egg over the tobiko. Be sure egg yolk is intact and on top.

6. Serve pieces in pairs.

Tips & Warnings

• Be sure quail egg is fresh. Check with vendors.

• Raw eggs may carry salmonella bacteria, which can cause food poisoning. Proper storage of the eggs decreases the risk, but pregnant women, older people and small children may want to avoid raw egg.