Nigiri with Spring Onions and Trout Caviar

Ingredients

• 50 g sushi rice (Asian market)
• iodized salt
• 1 tsp whole cane sugar
• 2 tbsp rice vinegar
• 1 Spring onion
• 1 tbsp sake
• 1 tsp Honey
• a little wasabi
• 1 nori sheet (seaweed; Asian market)
• 30 g trout caviar
• 1 tsp sesame seeds
• a little soy sauce
• pickled ginger

Instructions

1. 1.

   Cook the rice with salt according to package instructions, then let it steam off. Mix sugar and vinegar together and fold into the rice.

2. 2.

   Let the rice cool. Slice the onion into thin rings and sauté in sake and honey for about 1 minute. Shape the rice into long rectangles, spread a thin layer of wasabi (be careful: it's hot). Cut nori sheets into strips and wrap the sushi so that it forms an approximately 1 cm wide border. Distribute caviar and onions on top.

3. 3.

   Toast sesame seeds without oil and sprinkle over the sushi. Serve with soy sauce and ginger.