Trout caviar Gunkan Sushi

Trout caviar Gunkan Sushi

Cook your sushi rice according to packet instructions.

 

In the meantime, in a little pot, gently heat up the vinegar, sugar and salt until the sugar has melted. Set aside to cool down.

 

Cut your nori seaweed sheets into 4-5 cm wide long strips and set aside on a dry plate.

 

While the rice is still warm, empty it into a large, shallow container and mix it gently with the vinegar mixture. Let it cool down with a clean cloth on top, so it doesn't dry out.

 

Wash your hands thoroughly and leave them a little wet to prevent the rice from sticking. When the rice is room temperature, form little oval rice balls by rolling a heaped teaspoon of rice in the palm of your hand and flattening it a little with your fingers (it should be about 1 1/2 cm thick. The rice balls should be a little compact, so they can hold their shape and not fall appart when picked up.

 

Wrap a nori strip around each rice ball, leaving a portion of the nori sticking out to form the “boat” shape. Press the nori gently against the rice to make it adhere. Repeat until you run out of rice balls.

 

Carefully spoon your Priess & Co trout caviar on top of the rice in the nori “boat.” Arrange the gunkan sushi on a plate and serve immediately, with a dab of wasabi paste on the side if you like, and a little light soy sauce in a dipping saucer.