COCONUT YOGURT CRÈME FRAICHE
473ml coconut milk
3g yogurt starter powder
60g crème fraiche
120g rice flour
473g cooked sushi rice new crop
300ml rice milk
3g soy sauce
3gm Kombu, toasted and chopped finely
2g toasted white sesame seeds
1 sheet nori
12g crispy fried jasmine rice
125g golden Osetra caviar
1g chives, finely minced
1 — COCONUT YOGURT CRÈME FRAICHE
Mix 1 tablespoon of coconut milk with 1 tablespoon starter. Heat the milk and rice flour to 82°C (180°F). Allow to cool to 42°C (108°F). Add the starter and incubate for 10 hours in a warm area covered with cheesecloth. Combine with crème fraiche and chill.
2 — FURIKAKE
In a sauté pan, add ½ bonito, soy and Kombu. Heat until all liquid is gone. Allow to cool. Add seeds, fried rice, chopped nori, remaining bonito and chives.
3 — RICE PANCAKE
Combine the cooked rice, milk, yeast, and flour. Allow to rest/rise for 45 minutes.
Place the coconut crème fraiche in a ramekin and top with furikake. In a hot pan, pour 30g of pancake mixture. Allow to brown on both sides and serve warm. Place caviar on ice and eat immediately.