Nigiri with Imperial Gold Caviar

A refined reinterpretation of classic Japanese nigiri — where delicate sushi rice becomes the perfect base for Beleaev Imperial Gold Caviar.
Pure, minimal and beautifully balanced, this is caviar enjoyed in its most elegant form.

Preparation: 15 minutes • Cooking: 15 minutes • Resting: 1 hour

Ingredients for 4 people

• 1 tin (50 g) Beleaev Imperial Gold Caviar  

• 200 g sushi rice  

• 3 cl rice vinegar  

• 4 g fine salt  

• 6 g sugar

Method

1. Rinse the rice thoroughly until the water runs clear.
   Place in a saucepan with 22 cl of water and cover with a lid.

2. Bring to a boil, then cook over medium heat for 2–3 minutes.
   Lower the heat and simmer gently for 12 minutes.

3. Remove from the heat and let the rice rest, covered, for 10 minutes.

4. Transfer the rice to a wide dish.
   Mix the rice vinegar, salt and sugar, then gently fold into the warm rice.
   Cover with a clean cloth and allow the rice to cool completely at room temperature.

5. Prepare a bowl of cold water and lightly wet your fingers.
   Shape small, even rice nigiri.

6. Finish by delicately placing Imperial Gold Caviar on top of each piece.

7. Serve immediately.

Tip

For best texture and flavour, remove the caviar from the fridge 15–20 minutes before serving.
Avoid pressing the caviar into the rice — let it rest naturally on top.