Fish eggs Sushi is a Japanese delicacy. This isn’t sushi. It’s a Roe revolution. Chefs pile on fish eggs for explosive texture and Instagram-worthy vibes. Japanese cuisine uses different types of roe in sushi, each with distinct characteristics. In today’s blog, I’ll tell you about seven popular types of fish eggs used in sushi. I’ll explain how they look, how they taste, and why sushi chefs like to use them.
If you love sushi like I do, learning about fish roe will affect how you eat every roll. Let’s get started.
Table of Contents
7 Types of Fish Eggs for Sushi
Tobiko (Flying Fish Roe)
Tobiko is the classic sushi roe. It’s slightly sweet and adds a satisfying pop to every bite. It is often seen sprinkled on sushi rolls or piled into gunkan-style sushi. The eggs are small, usually 0.5 to 0.8 millimetres, but they pack a flavourful punch. Think of them like the sprinkles of the sushi world colourful, crunchy, and fun.
Masago (Capelin Roe)
Masago refers to capelin roe. It is smaller than tobiko and has a paler colour, often dyed for visual enhancement. Masago provides a subtle flavour that complements the other ingredients. Chefs use these eggs in sushi rolls and as a flavourful topping. The taste of masago is mild, with a slightly bitter undertone.
Ikura (salmon roe)
Ikura consists of large, translucent orange salmon roe prized for its burst of flavour. These eggs are relatively larger than both tobiko and masago. Gourmands devour ikura straight or let it crown premium sushi like edible rubies. It is mainly known for its rich, salty taste and gooey texture. Usually served on top of sushi or as a nori wrap.
Kazunoko (Herring Roe)
Kazunoko is a crunchy block of herring eggs. These eggs stick together in a firm cluster, rather than remaining separate. Kazunoko is traditionally enjoyed during New Year’s celebrations in Japan. Kazunoko is usually marinated in soy sauce, which gives it a sweet, savoury flavour. Chefs serve it on its own or include it in sushi.
Tarako (pollock roe)
Chefs salt pollock roe and stuff it into a soft membrane to make tarako. It has a creamy texture and a moderate, salty taste. People often use tarako as a filler for sushi or serve it with rice. It gives a tasty richness to the dish without being too much. Tarako is an important part of Japanese food and makes sushi taste better.
Mentaiko (Spicy Pollack Roe)
Mentaiko is the spicy twin of tarako. It is similarly prepared from pollock roe, but it has been marinated in chilli peppers and other spices. What happened? People who like sushi adore the salty, sour, and somewhat smoky taste. People often use mentaiko in rice dishes, rolls, or even spaghetti. This one is for you if you want your sushi with a little kick.
Uni (Sea Urchin Roe)
Uni is sea urchin gonads, but it’s often grouped with roe for its creamy, rich texture. It looks like a golden blob, but don’t let that fool you. Uni tastes like the ocean briny, buttery, and slightly sweet. It’s considered a delicacy in Japan and around the world. You’ll either love it or leave it, but it’s always a conversation starter.
What are Fish Eggs Called in Sushi?
The first time I saw those tiny orange balls on my sushi, I had no clue what they were. I knew they popped in my mouth and tasted amazing. Later, I found out. In the realm of sushi, these are fish eggs, which are called roe.
I’ve learnt that there are a lot of various kinds since then. like ikura, masago, or tobiko.
What I like best about these eggs is that they do more than just taste good. They provide colour, crunch, and a little surprise to each bite. It’s like sushi confetti: great to look at and even better to eat.
What is the Difference Between Caviar & Fish Eggs Sushi ?
I used to think caviar and sushi fish eggs were the same thing. They’re all little fishy balls, right? Turns out, not quite.
Caviar is sturgeon eggs, served in a fancy manner. It comes from sturgeon. It’s usually black or dark grey, and it’s salted and aged. People often eat it on crackers or as part of fancy appetisers. It’s pricey, like costly. We’re talking luxury snack level.
Sushi roe includes eggs from different fish like salmon (ikura), flying fish (tobiko), or capelin (masago). These eggs are usually orange, red, or yellow. Chefs use them fresh or lightly cured. They go on sushi rolls, in rice bowls, or as colorful toppings.
Both bring flavor and texture. However, they come from different fish, cost significantly different amounts, and appear on entirely different plates.
What is the Most Expensive Sushi?
I once thought paying $15 for a sushi roll was splurging. Then I found out about Omakase. That’s a Japanese word that means “I’ll leave it up to the chef.”
The most expensive sushi isn’t just one piece or roll. It’s usually part of an omakase experience at high-end sushi bars in Tokyo, New York, or LA. Think $300 to $600 per person, sometimes more.
However, if we’re talking about a single piece, there’s a record holder. Celebrity chef Angelito Araneta Jr. once made a sushi roll wrapped in 24-karat gold and topped with diamonds. Yes, actual diamonds. Each one cost $1,978. Not something you would dip in soy sauce, for sure.
Final Thought
A gathering without music is like sushi without roe. Those little, shiny eggs aren’t just for show. In terms of texture, they’re the best in Japanese food.
Each type of roe has its own enchantment, from the crisp snap of tobiko to the rich smoothness of uni. They make every bite taste better, look better, and feel more sophisticated. They also have a lot of omega-3s and protein. You can feel wonderful and like you’re in style at the same time.
The next time you go to a sushi place, be courageous. Try a roll with ikura’s salty burst or mentaiko’s spicy kick.
Where to Buy Fish Eggs for Sushi?
Japanese/Korean Grocery Stores (like H Mart, Mitsuwa, or Nijiya)—They carry fresh and frozen tobiko, ikura, and masago.
Online Specialty Retailers (such as Catalina Offshore Products or Yama Seafood)— Great for high-quality, sushi-grade roe.
Local Fish Markets or High-End Grocers (like Whole Foods or Wegmans)—Check the seafood section for fresh salmon or trout roe.
Are Fish Eggs in Sushi Safe During Pregnancy?
Fish eggs on sushi can be safe during pregnancy if they’re pasteurised and properly stored. Avoid raw or unpasteurised roe to reduce the risk of harmful bacteria. When in doubt, ask your doctor and always check with the restaurant.
