Caviar Sushi

Glossy, pearly rice grains that give way under the tooth, topped with a dome of intense black caviar. The briny explosion of fish eggs contrasts with the subtle acidity of the warm rice.

• Prep time: 45 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 421
• Protein: 11 g
• Carbs: 89 g
• Fat: 2 g

Ingredients

• 400 g White rice ( raw, Japanese type )
• 500 ml Mineral water ( for cooking )
• 6 tbsp Rice vinegar ( for seasoning )
• 2 tbsp White sugar ( powdered )
• 2 tsp Gray sea salt ( fine )
• 4 piece nori seaweed ( sheets )
• 2 tsp wasabi optional ( paste )
• 100 g Sturgeon caviar ( well chilled )

Instructions

1. Washing the rice

   Place the white rice in a bowl and rinse with plenty of water. Gently rub the grains between your hands. Repeat until the water runs perfectly clear to remove all surface starch.

2. Absorption cooking

   Place the rice and mineral water in a pot. Cover tightly. Bring to a boil then reduce heat to minimum. Cook for 12 minutes without lifting the lid. Let rest for 10 minutes off the heat until the rice is plump and tender.

3. Seasoning the rice

   Mix the rice vinegar, white sugar, and grey sea salt until dissolved. Pour over the warm rice. Cut through the rice gently with a wooden spatula without crushing the grains. The rice should become glossy and pearly.

4. Shaping the gunkan

   Form small 20g oval rice balls with damp hands. Cut strips of nori seaweed and wrap them around the rice. Place a touch of wasabi, then fill the top with caviar up to the edge of the seaweed.

Chef's tips

• Never work with hot rice; it should be at body temperature to avoid cooking the caviar.
• Dampen your hands with a mixture of water and vinegar to prevent the rice from sticking to your fingers.

Storage

Consume immediately. Rice hardens in the refrigerator and the seaweed loses its crunch.