Tobiko Sushi With Quail Egg Yolk |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Unique must try if you love exotic foods. Ingredients:
100 gr. vinegared sushi rice |
1 nori sheet |
4 fresh eggs |
120 gr. tobiko (flying fish roe) |
Directions:
1. First thing you got to do is cut the nori to long strips of nori, that will soon cover the tobiko sushi. Now, take a half-handful of rice, and shape it to a 4cm high cylinder, with a 6cm diameter.
2. This rice cylinder is now the base of your sushi, make it tight, it should hold a bit of weight later on when we put the rest of the ingredients.
3. Wrap a strip of nori around the rice cylinder, creating a space above the rice, surrounded by nori. Fill half of that space with a full table spoon of tobiko. The other half, fill with a fresh egg yolk - be careful not to break it.
4. You may want to add a drop or two of soy sauce before serving.
5. Enjoy!
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