Masago is capelin roe, the tiny yellow-orange fish eggs used as a topping and mix-in for sushi. It has a mild, faintly sweet flavor and a soft, delicate crunch, milder than tobiko and much smaller than salmon roe (ikura).
Sushi chefs use masago as a topping for maki rolls, mixed into creamy sauces, and folded into fillings. It’s naturally a dull yellow, though it’s often dyed orange to look closer to tobiko. The recipe below shows you how to make a masago-topped sushi roll at home. After that, you’ll find more on what masago tastes like, how it compares to tobiko and ikura, and how to buy and store it.
Masago Sushi Roll Recipe
For the sushi rice
- 1 cup short-grain sushi rice
- 1 cup water
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- ½ teaspoon salt
For the rolls
- 2 full sheets nori (seaweed)
- 4 oz imitation crab, flaked
- 1 avocado, thinly sliced
- 2 tablespoons masago
You can swap the imitation crab for the same amount of cooked shrimp or real crab meat.
Instructions
1. Rinse and cook the rice
Rinse the sushi rice in a fine-mesh strainer under cold water until the water runs mostly clear, about 2 minutes. Add the rinsed rice and 1 cup of water to a rice cooker, or a saucepan, and cook according to your rice cooker’s instructions, or bring to a boil, cover, and simmer on low for 18 minutes.
2. Season and cool the rice
While the rice is still warm, whisk together the rice vinegar, sugar, and salt in a small bowl until the sugar dissolves. Spread the rice in a wide, shallow dish, pour the vinegar mixture over it, and fold gently with a spatula to coat every grain without mashing it. Let the rice cool to room temperature, about 15 minutes, before you start rolling.
3. Set up your rolling station
Cover a bamboo sushi mat with plastic wrap so the rice doesn’t stick to it. Fill a small bowl with water for wetting your hands between rolls.
4. Position the nori
Cut each nori sheet in half. Lay one half-sheet shiny-side down on the plastic-wrapped mat, with the long edge closest to you.
5. Spread the rice
Wet your hands, then spread about ¾ cup of sushi rice evenly over the nori, leaving a ½ inch border bare at the top edge. Flip the sheet over so the rice sits face-down on the mat and the bare nori faces up.
6. Add the filling
Lay a quarter of the imitation crab and avocado in a line across the center of the nori, about a third of the way up from the edge closest to you.
7. Roll the sushi
Lift the edge of the mat closest to you with your thumbs and roll it up and over the filling, pressing gently to tighten the roll as you go. Continue rolling to the far edge, using the mat to shape it into an even cylinder, then set it aside seam-side down. Repeat with the remaining nori, rice, and filling to make 4 rolls total.
8. Cut the rolls
Wipe your knife clean and wet the blade before each cut, this keeps the rice from sticking. Cut each roll into 5 even pieces, for 20 pieces total.
9. Top with masago
Sprinkle the masago evenly over the cut pieces, pressing lightly so it sticks to the exposed rice, then serve right away.
Yield: 4 rolls, about 20 pieces total.
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What Does Masago Taste Like?
Masago tastes mild and faintly sweet, with a light salty edge and a subtle briny note. Each egg has a soft, delicate shell that gives a gentle crunch rather than the firm pop you get from tobiko. If you’ve had tobiko before, masago is a quieter, milder version of that same experience.
Masago vs. Tobiko vs. Ikura
Masago, tobiko, and ikura all show up on sushi menus, but they come from three different fish, so here’s how they actually compare.
| Masago | Tobiko | Ikura | |
|---|---|---|---|
| Source | Capelin, a small smelt | Flying fish | Salmon |
| Egg size | About 0.3 to 0.5 mm, the smallest of the three | About 0.5 to 0.8 mm | About 3 to 5 mm, much larger than both |
| Natural color | Pale yellow to dull orange | Pale orange to reddish-orange | Deep orange-red |
| Texture | Soft, with a light crunch | Firm and crisp, with a distinct pop | Thin membrane that bursts easily |
| Flavor | Mild and faintly sweet | Salty with a light smokiness | Rich and briny, more pronounced fish flavor |
| Common use | Topping for maki rolls, mixed into sauces | Topping for maki rolls and garnish | Served on its own over rice, or as a garnish |
| Price | The least expensive of the three | Mid-range | The most expensive of the three |
If a recipe calls for tobiko and you only have masago, or the other way around, you can generally swap one for the other. The texture and price will be a little different, but the swap won’t ruin a dish.
Is Masago Caviar?
Masago is a type of fish roe, not caviar. Caviar is traditionally roe from sturgeon specifically, cured and treated in a particular way. Masago, tobiko, and ikura are all fish roe too, but none of them are technically caviar, even though people use the word loosely to mean any small fish egg.
How to Use Masago
Masago’s mild flavor and soft crunch work well in more places than tobiko does. A few realistic ways to use it:
- Sushi and rolls: the most common use, scattered over rolls like a California roll for color and texture.
- Creamy sauces: stirred into a light mayo or cream-based sauce for drizzling over sushi rolls.
- Roll fillings: mixed into the filling itself, rather than just on top, for texture throughout the roll.
- Rice bowls and salads: a spoonful on top adds color and a mild briny bite.
Is Masago Safe to Eat Raw?
Most masago sold at grocery stores and sushi counters is prepared and packaged specifically to be eaten as is, but that doesn’t mean every jar is ready to eat straight from the package without a second thought. Check the label for instructions, since some products need to be thawed first or used within a short window after opening.
Always check the expiration date, keep masago refrigerated or frozen exactly as the package directs, and follow the manufacturer’s storage and handling instructions over any general rule of thumb. If you’re pregnant, immunocompromised, or otherwise following specific guidance around raw seafood, check with your doctor or a resource like the FDA’s guide to selecting and serving seafood safely before eating masago.
Where to Buy Masago
Look for masago at Asian grocery stores, Japanese markets, or the seafood counter of a well-stocked supermarket. It’s usually sold frozen or refrigerated in small jars or tubs.
If you’re buying it for the first time, a small jar is enough to try it before you commit to a bigger size. Check that the jar or tin is sealed, confirm the expiration date is well in the future, and read the label for how it should be stored and whether it needs to thaw before serving.
How to Store Masago
How long masago keeps depends heavily on the product. Some masago is pasteurized and shelf-stable until opened, while other masago is fresh and far more perishable, so the manufacturer’s instructions on the package take priority over any general rule of thumb.
As a general guide, an opened jar of refrigerated masago is usually good for about 5 to 7 days in the coldest part of your fridge, tightly sealed. If your masago is sold frozen, keep it frozen until you’re ready to use it, then thaw only the amount you need in the refrigerator instead of at room temperature or in warm water. Avoid refreezing masago once it has thawed, repeated freezing and thawing breaks down the texture and raises the risk of spoilage.
Masago’s mild flavor and soft crunch make it an easy way to dress up sushi rolls, rice bowls, and creamy sauces without much effort. Start with a small jar, keep it cold, and use it as the finishing touch it’s meant to be.
