250 grams white sushi rice
150 grams red caviar
70 grams nori (seaweed)
You will need a sushi-rolling mat to make rolls.
Cook rice. Place a slice of nori
on the rolling mat with the shiny side facing down. Put ½ cup rice on the nori,
spread evenly but leaving a ½ inch strip uncovered at the bottom. Using the rolling
mat, tightly roll the sushi, rolling away from you. When you have rolls, refrigerate
to cool for 10 to 15 minutes. Squeeze rolls to seal while they’re still inside the
mat, then remove mat from rolls. Using a sharp knife, cut the sushi. Garnish each
slice with a generous amount of red caviar. Serve immediately.