Click to view what are the commonly used roe in sushi making

What Are The Best Tasting Roe Used For Sushi?

Click to view what are the commonly used roe in sushi making

Do you agree that we Malaysian really enjoy eating Japanese cuisine? Don’t take my word for it but if you look around, you might just find a Japanese restaurant lurking at every corner of the city. Yes, it’s true and that is just great news for us!

When dining at a Japanese restaurant, have you ever felt excited and confused at the same time wondering what’s being served to you? Speaking of which, do you recall eating those “mini dragon ball” looking salmon fish roe (Ikura)? Very interesting, isn’t it?

And that brings us to our topic of the day! What types of roe are the most commonly used in Japanese cuisine? From fish to shrimp to sea urchin, we are going to unveil all of these types of unique and delicious roe from the sea!

1. Ikura

Click to view an image of salmon roe (Ikura)
Don't the salmon roe (Ikura) and the dragon ball look similar?

Ikura, the “mini dragon ball” looking salmon roe is first on the list as it’s one of the most commonly served roe in a Japanese restaurant. Generally, salmon roe is larger in size, reddish-orange in color and is quite delicate to handle because of its gooey texture.

Bite into it and you’ll feel an immediate explosion of its sweet liquid that is to die for! Ikura is usually served as a sushi topping and occasionally as a garnishing for donburi dishes.

2. Tobiko

Click to view an image of Tobiko

Another commonly used fish roe in sushi making is the Tobiko, also known as the flying fish roe. Wait, fish can fly!? Yes and so will your taste buds when you taste the Tobiko. What makes this roe special is its distinct smoky, salty flavours with a hint of sweetness and crunchiness in texture.

It has a beautiful reddish-orange color similar to salmon roe but is relatively smaller in size which can range from 0.5 to 0.8 millimeters. Did you know Tobiko can also change in color and flavor when infused with some natural ingredients? Such variations include squid ink to make it black, wasabi to make it green, and yuzu to make it yellow.

3. Ebiko

Apart from using fish roe, sushi restaurants also use Ebiko in which the word “ebi” means shrimp and makes up a part of its name. Ebiko is considered to be similar to Tobiko in taste but darker in color. In addition, the price of Ebiko is cheaper than that of Tobiko hence, making it a more affordable treat!

4. Masago

Deep fried Capelin fish with roe inside.

Masago is basically roe from the Capelin fish. Similar to other types of roe, it’s naturally red-orange in color and quite a common ingredient in sushi. Alternately, you can order deep fried capelin fish with the roe still inside the fish. It’s a common yet delicious dish in many Japanese restaurants. If you have not tried it, we highly recommend it!

5. Uni

Click to view an image of Uni (Sea Urchin Roe)

If you don’t know what uni is, don’t worry, you’re not alone. Uni is the Japanese name for the edible part of the Sea Urchin. While it’s usually referred to as the roe, uni is actually the animal’s gonads and not eggs.

However, since it’s such a famous ingredient in sushi making, we decided to include it on the list. Uni comes in many ranges of colours, from rich gold to light yellow, and has a creamy consistency that some love and is off-putting to others. It might look intimidating but give it a try then you decide!

Restaurants where you can try different types of roe?

Now that you know what are the different types of roe available in Japanese restaurants, let’s get going and try them out at these top Japanese restaurants in Kuala Lumpur! So, what are you waiting for? Reserve a table at one of these restaurants today!

Click here to view the way to eat sushi shared by world-renowned chef Nobu

[Jan 07 – 13] Weekly Reads: Expert Guide on Eating Sushi Properly

Have You Done It Right? Expert Guide on Eating Sushi!


Ever mixed wasabi into soy sauce? It’s actually not the traditional way to enjoy sushi! That being said, there is no right or wrong in savoring sushi; however there are proper ways to revel in these tasty bites! Check out the following tips to eat sushi shared by the world-renowned chef Nobuyuki “Nobu” Matsuhisa – the owner of 47 highly-regarded Nobu restaurants worldwide! 


Click here to view sushi dish


Using chopsticks to eat sushi is not a must. Don’t use the chopsticks to cut the sushi, finish all one bite as you might mess up the plate.

” If you don’t like the smell of fish, people can use the chopsticks. But I like it when people eat sushi with their fingers because sushi chefs make the sushi with their fingers, and with their heart.– Chef Nobuyuki “Nobu” Matsuhisa


Click here to view wasabi to eat sushi


You don’t need extra wasabi as it might overpower the fish taste. Putting wasabi in the soy sauce is also not the proper way. 




Make use of the ginger after each bite! It is the natural palate cleaner that perfectly clean out the fish taste.


Click here to view chef Nobu showing the right way to eat sushi


How to eat Nigiri? Remember 3 steps – half-turn, grab the sushi and dip in the soy sauce on the fish side. The rice shouldn’t touch the soy sauce.




Starting from white fish and moving forwards to those with heavier flavors or more fatty at the end. This keeps fish with heavier flavors from overpowering lighter ones.




Eat sushi rolls properly? Dip the rolls very delicately on the soy sauce and enjoy it in one bite.


Did you know? You can have a taste of Nobu’s world-class cuisine right in the heart of Kuala Lumpur. 

Nobu Kuala Lumpur
Location: Level 56, Menara 3 Petronas, Persiaran KLCC, Kuala Lumpur City Centre, 50088 Kuala Lumpur.
>> View menu and make a booking at Nobu Kuala Lumpur here


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