What is the name of the flying fish roe commonly used in sushi? The roe is called tobiko.
Tobiko is the small, crunchy roe of flying fish and is widely used as a sushi garnish or topping. Natural tobiko is typically red-orange, with a mildly smoky, salty flavor and a distinctive pop when eaten. Chefs may also color it with ingredients such as squid ink, yuzu, or wasabi to create black, yellow, or green versions.
It is commonly sprinkled over rolls or placed on gunkan maki, whose nori walls are designed to contain loose toppings. Tobiko also appears on dishes such as California rolls and may be served with other seafood ingredients. Its small size gives it a different texture from the larger eggs used for ikura.
Masago is the most common mix-up. Masago is capelin roe and is generally smaller and less expensive, so it is sometimes substituted for tobiko. Ikura is salmon roe, with much larger individual eggs, while uni refers to edible sea urchin gonads rather than fish roe. Thus, the stored answer identifies the specific flying-fish roe correctly.