✔ Updated · what it is + an easy masago sushi roll
Masago is the tiny orange roe of the capelin fish, the bright, crunchy coating you see on sushi rolls. Here is what it is and how it compares to tobiko, plus an easy masago sushi roll to make at home.
At a glance
The one tip that matters: Press the masago on through plastic wrap. The wrap keeps the roe from sticking to the mat, holds it on the roll and makes slicing neater.
What Is Masago?
Masago is the roe of the capelin (Mallotus villosus), a small, silvery fish related to smelt that lives in the cold waters of the North Atlantic, Arctic and North Pacific. Capelin spawn in huge numbers, so their roe is plentiful and affordable, and most masago comes from Iceland, Norway and Canada.
The eggs are tiny and naturally pale yellow-orange. Most masago is cured with salt and often seasoned with sugar or soy sauce, then dyed bright orange; you will also see red, green (wasabi-flavored) and black (squid-ink) versions. It is best known as the colorful coating on sushi rolls.
Why You'll Love This Masago Sushi Roll
- No raw fish needed: imitation crab, avocado and cucumber make it beginner-friendly.
- Restaurant look at home, with a bright orange masago coating and a little salty pop in every bite.
- Budget-friendly: masago costs far less than tobiko or caviar and a little goes a long way.
Masago vs Tobiko vs Ikura vs Caviar
Masago is often confused with tobiko, and both are sometimes sold as a budget alternative to caviar. Here is how the most common fish roes compare. For more detail, see tobiko vs masago.
| Masago | Tobiko | Ikura | Caviar | |
|---|---|---|---|---|
| Fish | Capelin | Flying fish | Salmon | Sturgeon |
| Egg size | Tiniest | Small, a little larger than masago | Large, pea-sized | Small to medium |
| Texture | Soft, slightly gritty crunch | Crisp, crunchy pop | Juicy, bursting pop | Smooth, buttery pop |
| Flavor | Mild, salty, lightly sweet | Salty, smoky-sweet | Rich and salty | Delicate, briny, buttery |
| Color | Pale yellow-orange, usually dyed | Bright red-orange, often dyed | Glossy orange-red | Gray, black or golden |
| Cost | Lowest | Moderate | Moderate to high | Highest |
| Typical use | Coating sushi rolls, sauces, poke | Sushi rolls and gunkan nigiri | Gunkan nigiri, rice bowls | Served on its own, blini, garnish |
What Does Masago Taste Like?
Masago tastes lightly salty and briny with a hint of sweetness, and it is milder and less fishy than most people expect. Because the eggs are so small, they give a soft, slightly gritty crunch instead of the big pop of salmon roe.
Flavored versions change the taste: wasabi masago adds a mild horseradish heat, and some brands add sugar, soy sauce or MSG, so check the label if you are watching sodium.
How to Use Masago
- Coat sushi rolls: press it onto the outside of inside-out rolls, like the masago sushi roll below.
- Fill sushi rolls: mix it with imitation crab and Japanese mayo for a creamy filling.
- Spicy mayo and sauces: stir it into sriracha mayo, or toss it with butter, cream and pasta for a quick Japanese-style roe pasta.
- Poke and rice bowls: spoon it over poke, chirashi or sushi bake for color and crunch.
- Garnish: top deviled eggs, seared scallops, oysters or canapés with a small spoonful.
- On crackers: serve it like caviar, on crackers or blini with crème fraîche.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Use real sushi rice. Japanese short-grain rice is sticky enough to hold the roll together; long-grain rice falls apart.
- Season the rice while it's hot. Hot rice absorbs the vinegar mixture evenly. Let it cool to room temperature before rolling, or the nori turns chewy.
- Keep a bowl of water nearby. Wet hands stop the rice from sticking to your fingers; a damp knife gives clean slices.
- Thaw masago in the fridge. Move frozen masago to the refrigerator a few hours ahead, never to the counter, and keep it cold until you use it.
- Don't overfill. A slim line of filling makes a tight roll that doesn't split when sliced.
- Swap the filling freely. Cooked shrimp tempura, smoked salmon, cooked crab or cream cheese all work with a masago coating.
Masago Sushi Roll
4
servings35
minutes25
minutes410
kcal1
hourAn easy inside-out masago sushi roll: seasoned sushi rice wrapped around imitation crab, avocado and cucumber, then coated in bright orange masago (capelin roe) and sliced into 24 pieces.
Ingredients
- For the Sushi Rice
1 1/2 cups Japanese short-grain sushi rice
1 3/4 cups water
3 tablespoons rice vinegar
1 tablespoon sugar
1 teaspoon fine salt
- For the Rolls
3 nori sheets, cut in half crosswise
6 oz imitation crab sticks, split lengthwise
1 ripe avocado, thinly sliced
1 small cucumber (Persian or Japanese), cut into thin strips
4 tablespoons masago (capelin roe), thawed if frozen
1 tablespoon Japanese mayonnaise (optional, for the crab)
- To Serve
soy sauce
pickled ginger
wasabi
Directions
- Make the Sushi Rice
- Rinse the rice in a bowl of cold water, swirling and draining 4 to 5 times, until the water runs almost clear. Drain well, then cook it with 1 3/4 cups water in a rice cooker or a covered pot (bring to a boil, then simmer on low for 18 minutes and rest off the heat, covered, for 10 minutes).
- Stir the rice vinegar, sugar and salt together until dissolved. Spread the hot rice in a wide bowl, drizzle with the vinegar mixture and fold gently with a rice paddle, fanning it as you go, until glossy and cooled to room temperature. Cover with a damp towel.
- Roll the Sushi
- Wrap a bamboo sushi mat in plastic wrap. Lay a half sheet of nori on it, rough side up. With wet hands, spread about 3/4 cup of rice evenly over the nori, pressing gently and leaving no gaps.
- Flip the nori over so the rice faces down on the mat. Lay a line of crab (tossed with the mayonnaise, if using), avocado and cucumber along the edge closest to you.
- Lift the edge of the mat over the filling and roll it away from you, tucking the filling in tightly and pressing gently along the length to shape a firm, even roll.
- Spoon about 1 tablespoon of masago over the top and sides of the roll. Cover with plastic wrap and press lightly with the mat so the roe sticks all around. Repeat with the remaining nori, rice, filling and masago to make 6 rolls.
- Slice and Serve
- With a very sharp knife wiped with a damp towel between cuts, slice each roll through the plastic wrap into 4 pieces (24 pieces in all), then remove the wrap.
- Serve right away with soy sauce, pickled ginger and wasabi. Sushi is best eaten within 2 hours of making; refrigerate any leftovers and eat them within 24 hours.
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How to Store Masago
Masago is sold frozen in small plastic tubs. Keep it frozen at 0°F until needed; sealed, it lasts for several months. Thaw it overnight in the refrigerator, keep it at 40°F or below, and use it within about 3 days. Scoop out what you need with a clean spoon, and do not refreeze it once thawed.
Finished sushi is best eaten within 2 hours. Refrigerate leftovers and eat them within 24 hours; the rice firms up in the fridge, so let it sit at room temperature for a few minutes before eating.
Where to Buy Masago
Look in the frozen seafood section of Asian and Japanese grocery stores, which usually carry orange, red, green and black masago. Some large supermarkets and fish counters stock it near the sushi supplies, and it is also sold online by seafood retailers shipped frozen. Check the label for the fish (capelin) and any added seasonings or dyes.
What to Serve With Masago Sushi
Round out a sushi night with miso soup, edamame, seaweed salad or a crisp cucumber salad. For more ideas, see what to serve with sushi, or try a dynamite sushi roll next.
Frequently Asked Questions
What is masago?
Masago is the roe, or eggs, of the capelin, a small fish from the cold waters of the North Atlantic, Arctic and North Pacific. The tiny eggs are naturally pale yellow-orange and are often dyed bright orange, red, green or black. It is widely used on sushi rolls.
What does masago taste like?
Masago tastes mildly salty and briny with a light sweetness, and it is less fishy than many people expect. The eggs are tiny, so they have a soft, slightly gritty crunch rather than a big pop. Many brands are seasoned with salt, sugar and sometimes wasabi or other flavors.
What is the difference between masago and tobiko?
Masago comes from capelin, while tobiko comes from flying fish. Tobiko eggs are slightly larger, crunchier and more naturally bright, and they cost more. Masago is smaller, softer and cheaper, so it is often used in place of tobiko on sushi rolls.
Is masago raw?
Masago is usually sold raw but cured or seasoned with salt and frozen, not cooked. Keep it frozen until needed, thaw it in the refrigerator, keep it cold, and eat thawed masago within a few days. People who avoid raw seafood, including during pregnancy, should check with their doctor.
How long does masago last?
Frozen masago keeps for several months in a sealed container in the freezer. Once thawed, keep it in the refrigerator at 40°F or below and use it within about 3 days. Do not refreeze it after thawing, and discard it if it smells sour or looks slimy.
