INGREDIENTS
1 serving
45 minutes
| 6 slices of sashimi-grade salmon (thinly sliced) |
| 3 small portions of sushi rice (about the size of a thumb) |
| 1 tablespoon Royal Siberian Caviar (divided among the three pieces) |
| 1 tablespoon finely chopped spring onions |
| Soy sauce, for dipping |
Cooked with
Royal Siberian Caviar
METHOD
1. Prepare the Sushi Rice: Cook the sushi rice according to the package instructions. Once cooked, season with rice vinegar and let it cool to room temperature.
2. Shape the Rice: Wet your hands to prevent sticking, then take a small amount of rice and shape it into a compact, thumb-sized ball. Repeat to create three rice balls.
3. Wrap with Salmon: Wrap each rice ball with two slices of salmon, making sure the slices cover the rice completely. The salmon should form a smooth layer around the rice.
4. Add Caviar and Spring Onions: Place a small spoonful of caviar on top of each salmon-wrapped piece, right in the center. Sprinkle a little finely chopped spring onion over the caviar for a fresh, vibrant touch.
5. Serve: Arrange the three salmon-wrapped nigiri pieces on a plate. Serve with soy sauce for dipping.