California Roll with Masago Calories

A California Roll with Masago usually has no slices of raw fish. Masago is salted fish roe, while imitation crab is generally made from cooked fish; ingredients can vary by restaurant, so ask if you need certainty.

Masago is the small, mildly salty roe of capelin, a type of fish. It adds tiny, slightly crunchy beads and a briny flavor to a California Roll with Masago.

Masago comes from capelin, while tobiko comes from flying fish. On a California roll, tobiko is typically larger and crunchier, whereas masago has finer, softer beads and a milder texture.

A California Roll with Masago usually contains imitation crab, also called surimi, rather than real crab meat. Surimi is commonly made from white fish; ask the restaurant if you want to know whether its roll uses real crab.

To make a California Roll with Masago, spread sushi rice over nori, add avocado and imitation crab, then roll it tightly. Coat or top the roll with masago and slice it with a sharp, damp knife.

The California Roll with Masago is a variation of the California roll, a North American take on sushi often associated with Japanese-Canadian and Japanese-American chefs. Masago is an optional topping, not a defining ingredient of every California roll.

Serve a California Roll with Masago with pickled ginger, wasabi, and soy sauce. The roll is already savory, so dipping lightly lets the avocado, imitation crab, and briny masago flavors come through.

Keep a California Roll with Masago covered and refrigerated, and aim to eat it the day it is made. Sushi containing rice and seafood should not sit at room temperature for long; discard it if it has been left out.

A California Roll with Masago is generally made without raw fish slices, but it does contain fish roe and perishable ingredients. During pregnancy, choose freshly prepared, properly refrigerated sushi and ask your clinician for advice specific to you.