Tobiko substitute

Best substitute

Masago (capelin roe)

Use the same amount by volume as the tobiko you are replacing

Best for sushi rolls

Different texture

Masago, which is capelin roe, is the best substitute for tobiko and swaps measure for measure, though the beads are smaller and softer so you lose some of the crunch. Rinsed lumpfish caviar is the supermarket option and matches the firmness better than masago does. If the tobiko was coating the outside of a roll and you have neither, roll the maki in toasted sesame seeds instead, which gives you a crunchy exterior with a nutty flavor rather than a briny one.

Other tobiko substitutes

Ranked, with the exact amount to use

2Lumpfish caviar, rinsed and drained
Different taste
Use the same amount by volume
Firm enough to keep some of the snap, and available in a jar at an ordinary supermarket.
What changes
Best for
sushi rolls, canapes, deviled eggs, blini, creamy dips
The pop is closer to tobiko than masago is, but it is markedly saltier and the black or red dye bleeds. Rinse it under cold water in a fine sieve and pat it dry, or it will gray the rice and the mayonnaise. Taste the dish before adding more salt or soy.
3Bleak roe or trout roe
Close match
Use the same amount by volume
Two step-up options with a clean flavor and no artificial color.
What changes
Best for
sushi rolls, canapes, smoked fish plates, rice bowls
Bleak roe (lojrom) is close in size and tastes cleaner and less sweet. Trout roe is much larger, so it bursts rather than crunches and turns a coated roll into a bumpy one. Both cost more than tobiko and both are excellent on their own terms.
4Salmon roe (ikura)
Taste and texture differ
Use about a third of the volume
A last resort by scale, but the same idea of salt and color in a bead.
What changes
Best for
sushi bake, poke bowls, rice bowls, canapes
Ikura beads are far too big to coat a roll and they burst into a mouthful of salty oil, so a delicate roll ends up tasting of nothing but roe. Spoon a few on top of the finished dish instead of trying to use it as a coating, and cut back on the soy sauce.
5Toasted sesame seeds, black and white mixed
Different taste
Use the same amount by volume, rolled onto the outside of the maki
The genuine pantry answer for a roll's exterior, since the job there is a crunchy coating.
What changes
Best for
sushi rolls, hand rolls, vegetarian and vegan sushi, rice balls
You get the crunch, the speckled look and a pleasant nutty flavor, but no salt and no brine. Add a quarter teaspoon of soy sauce to the rice or a light sprinkle of salt to the seeds to compensate. This is a real cook's solution rather than a compromise, but it is a different roll.
6Wasabi tobiko replacement: masago plus wasabi
Close match
Use the same amount masago, plus ¼ tsp wasabi paste per 2 tbsp
How to rebuild the green wasabi variety when only plain orange roe is available.
What changes
Best for
sushi rolls, spicy tuna, sashimi plates
Stir the wasabi through the roe and let it sit five minutes. You get the heat and most of the color, though it will be a paler green and the wasabi flavor sits on the surface rather than being cured in. The same trick works with a pinch of squid ink for the black version.

What is Tobiko?

Tobiko is flying fish roe cured in brine into firm, faintly sweet beads about the size of coarse salt, sold orange by default and also tinted black with squid ink, green with wasabi or red with beet, and used mostly as the crunchy coating pressed onto the outside of sushi rolls.

Cooking tips

To coat a roll, spread the tobiko in a thin even layer on a dry board and roll the finished maki across it, pressing gently. Do it before slicing, on a dry surface, or the beads clump into patches and slide off.
Never bake or fry tobiko. Heat turns the beads pale and chalky, kills the crunch and disperses the salt. Add it to the finished dish, even if that means pulling a sushi bake out of the oven and scattering it on afterwards.
The colored varieties are not just dyed, they are seasoned differently. Green is wasabi, black is squid ink, red is usually beet or chilli, and yellow is often yuzu, so pick the color for the flavor you want rather than only for the look.
It is salty enough to season whatever it touches. When you mix it into a spicy tuna or a mayonnaise dressing, hold back the soy sauce until you have tasted the finished mix.
Tobiko is sold frozen and does not refreeze well; thaw the tub in the fridge, keep it cold, and finish it within a few days of opening before it starts tasting metallic.

Frequently asked questions

Is tobiko the same as masago?

No. Tobiko is flying fish roe and masago is capelin roe. Tobiko is larger, firmer and properly crunchy, masago is smaller, softer and a little sweeter and cheaper. They swap for each other one for one in every dish, so if the recipe says tobiko and the shop only has masago, buy it and expect slightly less crunch.

Can I leave tobiko out of a sushi roll?

Yes. Tobiko is a finishing touch, so the roll holds together and tastes fine without it. You lose the crunch on the outside and a little salt, so brush the roll with a few drops of soy sauce or roll it in toasted sesame seeds to give the exterior something to do.

Is tobiko cooked?

It is cured in brine rather than cooked with heat, so treat it like any other raw cured fish product: keep it refrigerated, use it soon after opening, and do not leave it sitting out on a buffet. If you would rather not serve uncooked fish roe, sesame seeds or furikake are the sensible swaps.

Why is my tobiko chewy instead of crunchy?

Usually because it has been heated or refrozen. Both toughen the outer membrane and drive off the liquid inside, which is what gives the bead its pop. Buy it frozen once, thaw it in the fridge, and add it to dishes cold and at the last minute.

Can I use caviar instead of tobiko?

Inexpensive roe such as lumpfish or bleak roe works one for one, as long as you rinse the dye off the lumpfish. Real sturgeon caviar will also physically work but it is a poor use of it, since its subtlety disappears completely against sushi rice, soy sauce and spicy mayonnaise.

Related substitutes

More seafood substitutes

Tobiko substitute

Other tobiko substitutes

2Lumpfish caviar, rinsed and drained

3Bleak roe or trout roe

4Salmon roe (ikura)

5Toasted sesame seeds, black and white mixed

6Wasabi tobiko replacement: masago plus wasabi