Pictured: top left, clockwise: beluga caviar, salmon caviar (cooked), Tobiko (flying fish roe), stellate caviar, salmon caviar.
For this dish you will need knives with different shapes. You can choose from a variety of shapes.
Pre-cooked glutinous rice,
50 grams of three to four varieties of caviar
1. Fill the molds with rice, but not completely, not reaching about 5 millimeters to the top edge. This place will take caviar. Carefully remove the pan. Repeat as many times as needed using a variety of caviar.
All types of sushi are traditionally served: with sake, Yamagata, wines from Australia and New Zealand (for example, Sauvignon Blanc wine made in New Zealand tastes good), or champagne.
