The smallest of the sushi roes, masago is an orange salt cured roe with a crunchy flavor. Harvested from the capelin fish, a small smelt found in the Atlantic, masago adds bright color and an unusual texture when used in sushi and as a garnish.
For easy fish egg sushi, roll a short pat of vinegar-flavored sushi rice in a taller sheet of nori. Fill the empty space at the top with the masago eggs. Alternatively, sushi maki (rolls) with rice on the outside can be rolled in masago (which will stick to the rice) for extra color and texture.