I like Tobiko Nigiri because of its mild taste and the bursting of the little tobiko inside the mouth. Tobiko is actually the only type of sashimi I eat in Japanese dishes. Not only nigiri, all tobiko goes along with many dishes very well.
Ingredients
- Steamed sushi rice
- Sushi vinegar
- Nori sheet
- Tobiko
Preparation
- Steam the sushi rice and let it cool down
- Mix sushi rice with a suitable amount of sushi vinegar and mix thoroughly
- Slice the nori sheet into stripes (about 3.5cm * 17cm)
- Take some rice and shape it into a rounded rectangular form, like the size and shape of a standard nigiri
- Wrap a stripe of nori sheet around the rice, leaving some space at the top
- Spoon in tobiko as much as you want on the top of the nigiri