Does Sushi Have Egg In It?

Does Sushi Have Egg In It

Eggs have various purposes. It is one of the most versatile ingredients for every kitchen, but, for Japanese cuisine lovers, they eventually start to wonder if sushi has egg in it. If you are one of those unfamiliar with these Japanese foods, let us find out if sushi requires you to put eggs in it.

The traditional sushi rolled in nori and filled with meat, vegetables, and fruits usually have no egg. However, there are several kinds of sushi, and one of them is tamagoyaki rolls. It is a Japanese sweet egg omelet used to wrap on nigiri or fill inside a sushi roll. Sushi can or can’t have an egg in it, depending on how you cook it.

Tempura batter can also contain eggs used for making seafood tempura, and let’s not forget the fish eggs that are common for garnishing sushi dishes (Masago and Tobiko). So adding in the egg to sushi depends on the preference of the chef. If you want to learn more about making a sushi egg roll and knot the other types of eggs used in sushi, stay tuned as we give you more information.

What Are Eggs On Sushi?

Depending on your option, you can use regular eggs for your sushi. However, if you want a more “Japanese” style, you can use some traditional eggs for making sushi. For example, it can be Tobiko, Masago (Capelin Roe), and Ikura (Salmon Roe). The natural Tobiko has a red-orange color with a crunchy texture, and either mild smoky or salty taste. It is one of the most common fish eggs you can see in what we often call “California Maki.

Sometimes, Itamaes or sushi chefs mix Tobiko with other natural ingredients like squid, yuzu, and even wasabi to change its appearance. There can be multiple pieces in a serving of Tobiko, each having a different color. This Japanese egg is so versatile that you can use it in many Japanese dishes. For example, when chefs use Tobiko in Sashimi, they may present it on avocado halves or wedges. On the other hand, Masago (Capelin Roe) is an excellent substitute for Tobiko. It is because of its similar appearance and flavor. 

Fish Eggs In Sushi

One of the most common ingredients, a typical delicacy in Japan, is possibly overlooked by those who think sushi does not contain eggs. Fish eggs are the orange round balls you see decorated outside an uramaki roll. Interestingly, nine distinct types of fish eggs are common in typical Japanese sushi, but these three are the most well-known. Although Tobiko and Masago are not usually eggs for poultry, after all, they are eggs!

Ikura is a salmon egg, and a red-orange color is also available. The salmon roe is larger than the Masago, and you must handle it delicately. It has a mushy texture, and the sweet liquid will spill out if punctured. Find out how you can make eggs for sushi rolls here.

Tamagoyaki or Tamago

Tamago is a Japanese egg omelet in the classic style that you can cook by folding the egg on the frying pan several times. The taste is sweet, and the texture is light. The omelet with vinegared sushi rice goes well with soya sauce and wasabi. Mirin’s Japanese rice wine gives the omelet a distinct sweetness, and dashi gives it a distinctive flavor. Although this egg-based ingredient may not be familiar to sushi beginners, it is a typical traditional Japanese food used in sushi.

A look into sushi history, it became so popular that by the way he created a Tamago, sushi connoisseurs started judging a sushi chef’s abilities. When traditionalists of sushi went out to find a new sushi restaurant, they would first order a Tamago, and he was spot on if the chef had it right then.

Tamago is famous as a sweet dish in some restaurants after an omakase meal (a sushi platter consisting of various sushi dishes selected by the chef). For a tasty meal, the dish’s fluffy texture and savory flavor make it the perfect conclusion. 

What Is The Kind Of Sushi With Egg In It?

Does Sushi Have Egg In It

The Tamago egg is a classic folded Japanese omelet, sometimes referred to as tamagoyaki. When served over sushi rice and with soy and wasabi sauce for dipping, the omelet is sweet, has a light texture, and works well. The Japanese word for egg is Tamago. Mirin is a sweet rice wine, and the typical Japanese soup stock is dashi. These components are common in most major grocery stores or Asian markets. Here’s how you can make a Tamago egg.

  • 4 large eggs eggs
  • ¼ cup prepared dashi stock
  • 1 tablespoon white sugar
  • 1 teaspoon mirin (Japanese sweet wine)
  • ½ teaspoon soy sauce
  • ½ teaspoon vegetable oil, or more as needed

Step 1 – Start Beating The Eggs

Beat the eggs thoroughly in a bowl; whisk until the sugar dissolves in the dashi stock, sugar, Mirin, and soy sauce.

Step 2 – Heat Your Pan

Over medium heat, position a nonstick skillet or omelet tray. Oil the vegetable oil in a bath. In the hot pan, add a thin layer of egg mixture and swirl to coat the pan.

Step 3 – Start Cooking The Egg

Raise about 1 inch from the edge of the omelet with a spatula and fold the end over the remaining egg layer when the egg layer is firm on the bottom but still slightly liquid on top; continue rolling the omelet to the end and transfer the roll to the edge of the skillet. If it looks dry, oil the skillet again; add another thin layer of egg into the skillet and raise the roll to let it flow below the omelet roll. Over the new egg layer, fold the omelet roll and begin rolling to the end as before. Drive the omelet into the skillet’s side.

Step 4 – Start Rolling Your Sushi

Pour into the skillet a fresh egg sheet, oiling the pan if necessary. To add the next egg layer into the roll, roll the omelet over. Pour fresh layers into the omelet and roll until all of the egg mixtures. Remove the omelet to a serving dish and cut it into six equal serving parts.

A Tamago pan, a 5×7-inch square nonstick frying pan, is best to use, but any small pan will work — you won’t have square ends on your finished omelet; it won’t have any effect on taste.

Frequently Asked Questions

Are the fish eggs alive? Where can you find it? You may have more questions about sushi eggs so that it will give more answers to common questions. Whether your sushi has an egg in it or none, this Japanese food is one of the most authentic and delicious dishes that anyone will ever have. Nowadays, there are several ways of making your sushi, and it all boils down on your preference. The ingredients and the rice that you will use entirely depends on your required diet. 

Are fish eggs healthy to eat?

Every kind of fish roe is very nutritious. With fish oil supplements, fish eggs have a common benefit: their high anti-inflammatory omega-3 fat portion. Fish eggs are safer than supplements and are natural sources, so there is less chance of oxidation during processing. However, you have to control what you eat because fish eggs are high in sodium. It means it can cause dehydration, kidney stones, and other severe health conditions with overconsumption.

What are the kinds of eggs that you can use in sushi?

One of the most common ingredients, a typical delicacy in Japan, fish eggs, is possibly overlooked by those who believe sushi does not contain eggs. Fish eggs are the orange round balls you see decorated outside an uramaki roll. You can even use regular eggs for a sushi egg roll.

Are fish eggs on sushi real?

Fish eggs in sushi are real, especially those that you can see in Japanese restaurants. If not, you should raise this problem to the chef or anyone who cooked it. The fish eggs are typical in sushi, especially the orange ones that we often find in “California Makis.” Usually, fish eggs come in tiny red Tobiko (flying fish roe), yellow and crunchy Kazunoko (herring roe), Spicy Tarako (cod roe), or Ikura (salmon egg).


Eggs have different uses, and for each kitchen, they are one of the most versatile ingredients. There is typically no egg in the typical sushi wrapped in nori and filled with rice, vegetables, and fruits. There are many kinds of sushi, however, and tamagoyaki rolls are one of them. Used as a topping on nigiri or filling inside a sushi roll, it is a Japanese sweet egg omelet. So, based on how you prepare it, a sushi can or can’t have an egg in it.

Recent Content