Nigiri with Sea Bream, Sesame, and Black Caviar

Ingredients

• 300 g sushi rice
• 450 ml water
• 1 piece kombu seaweed (about 8 x 8 cm)
• 4 tbsp Rice vinegar
• 0.5 tsp Salt
• 1 tsp sugar
• vinegar water (for shaping)
• 400 g very fresh sea bream fillet
• 2 tsp wasabi
• 3 tbsp light sesame seeds
• 16 scallion stalks
• 50 g black caviar
• young spinach leaf (for garnish)

Instructions

1. 1.

   Wash the rice thoroughly under running water in a sieve until the water runs clear.

2. 2.

   Bring rice, water, and kombu to a boil over high heat; then simmer covered on low heat for about 10 minutes. Do not lift the lid during this time. Remove from heat and let the rice sit uncovered for 3 to 5 minutes.

3. 3.

   Heat the rice vinegar and stir in salt and sugar. Transfer the rice to a bowl, remove the kombu, and drizzle the seasoning mixture slowly while stirring with a chopstick. Fan the rice with a fan or your hand to cool it quickly and give it a shiny finish.

4. 4.

   Divide the sushi rice into 16 portions and shape each portion into small nori‑shaped mounds using dampened hands.

5. 5.

   Slice the sea bream fillet into as flat slices as possible, spread a thin layer of wasabi on one side, and place a rice mound on top. Press lightly with the tip of your left thumb to keep its shape. Flip the nigiri and reshape if necessary with two fingers. Repeat for the remaining pieces.

6. 6.

   Toast the sesame seeds in a dry pan until fragrant, then transfer them to a plate to cool. Wash the scallions, pat dry, and cut into 8‑cm lengths.

7. 7.

   Sprinkle each nigiri with toasted sesame, add a quarter teaspoon of caviar, and garnish with a scallion stalk. Arrange on a platter and decorate with young spinach leaves.