Salmon-Wrapped Nigiri with Caviar

Attilus recipe

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.

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