Sushi Pops

To make the sushi pops, first place the rice in a colander, plunge into a large bowl of cold water and wash. Drain off the water.

Bring the rice to a boil in 220 ml of water over medium heat in a covered pot and cook over high heat for 5 minutes. Then reduce the heat and let the rice steep for another 10 minutes. Do not remove the lid during this process. Remove the rice from the heat. Stretch a kitchen towel between the pot and the lid and let the rice steam out for 10 minutes.

Heat the vinegar with the sugar, but do not boil. Remove the lid from the pot and pour the rice into a bowl. Drizzle the vinegar mixture over the top and use a spatula to incorporate in a cutting motion. Cool the rice down to room temperature.

Cut plastic wrap into 10 x 10 cm pieces. Form the rice into small balls by hand, wrap in the plastic wrap and twist the end of the wrap tightly closed. Insert skewers into the balls. Keep in the plastic wrap until ready to serve.

Cut the salmon into thin squares, about 2 inches square, and place on top of the rice balls. Place the salmon caviar on top of the sushi pops.

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