Ingredients
- 100 g sushi rice
- 30 ml. sushi vinegar
- 15 g sugar
- 5 g masago caviar
- Smoked salmon trout
Preparation
- Wash the rice to remove the starch about three times until the water runs clear, then let it soak for 20 minutes.
- Once the rice has absorbed enough water, place it in a colander to drain.
- Mix the vinegar and sugar and stir until the sugar melts.
- Put the rice to boil - the ratio for sushi rice is 1:1 with water.
- After cooking, pour the marinade over the hot rice and stir until it cools. Do not put it in the refrigerator to cool.
- Make small balls (about 18 grams) and place the trout fillets on top of the rice.
- For decoration: place a piece of masago caviar on each nigiri.