Caviar and Karasumi rice balls
How to make it
1
Put the rice in a plastic wrap bowl and hollow the middle. Put the caviar and roughly chopped myogata in the center, then squeeze it into a triangle while pouring salted water on your hands.
2
Place karasumi powder on a bat and sprinkle the surface of the rice ball.
3
Serve in a bowl and sprinkle with krasumi powder. Serve with pickled clams, caviar and myoga to your liking.
1 piece of ingredients
-
- cooked rice
- About 90g
-
- caviar
- 12g
-
- Myo
- A little
-
- Used as salt
- A little
-
- Karasumi Powder
- Appropriate amount
-
- For assatsuki
- A little
-
- For caviar
- A little
-
- For pickle stopping of myoga
- 1 bottle
