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Originally Posted by Snow Man
I like the soft shell crab and the crunchy roll. I love the Edamame (boiled soybeans) with a bit of soy. Now I do not like Smelt Eggs or Eel (Unagi) at all ! My wife Mrs. Snow Man will not even try it but girls have a right to be girls.
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I have made my own sushi a few times and I get my supplies here:
http://www.catalinaop.com/
There are several kinds of Roe used in the restaurants, but two are the most popular. The cheaper of the two is the one you mention, Capelin (Smelt) Roe which is called Masago. A similar roe but much better in my opinion is Flying Fish Roe called Tobikko. This is slighty smaller and crunchy and flavorful and makes a good "accent" with tuna. But I'm not much into Battleship sushi (Gunkan maki) where the Roe is the main feature.
Here are two good tuna receipes just as an unrelated side note:
http://www.catalinaop.com/articles.asp?id=180
http://www.catalinaop.com/articles.asp?id=179