Caviar and Karasumi rice balls
Caviar is easily damaged, so try eating it as soon as you squeeze it. This luxurious rice ball offers a refreshing flavor of myoga and a rich taste of caviar.
How to make it
1
Put the rice into a bowl lined with plastic wrap and make a well in the middle. Place the caviar and roughly chopped myoga ginger in the center, then wet your hands with salt water and form into a triangle
2
Place the karasumi powder in a tray and sprinkle it on the surface of the rice balls
3
Serve in a bowl and sprinkle with dried mullet roe powder. Garnish with chopped chives, caviar, and pickled myoga ginger to taste
1 piece of ingredients
-
- cooked rice
- Approximately 90g
-
- caviar
- 12g
-
- Myo
- A little
-
- Used as salt
- A little
-
- Karasumi Powder
- Appropriate amount
-
- For assatsuki
- A little
-
- For the caviar
- A little
-
- For pickle stopping of myoga
- 1 bottle
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