Flambéed salmon nigiri and fine caviar Osetra

Preparation

1. Start by cooking the sushi rice following the traditional method. Rinse it under running water until the’water is clear, then cook it over low heat until soft and slightly sticky.
2. Melt the cooked rice with a mixture of rice vinegar, sugar and salt, letting it cool to room temperature.
3. Take a small amount of rice and shape it into an oval shape with slightly moistened hands to prevent the rice from sticking.
4. Cut the fresh salmon into thin slices and arrange them on top of the shaped rice.
5. Use a blowtorch to sear the salmon, creating a flambè effect and a slightly smoky aroma.
6. Lay a small amount of Osetra caviar over the seared salmon.