Packaging weight 0,3 kg
Nutritional value per 100g
Proteins – 0.3 g(g)
Jury – 3.9 g(g)
Carbohydrates – 4.8 g(g)
Expiration date 4 miss
Energy value per 100g
231 kJ(kj) /56 kcal(kcal)


Video review
Imitated caviar “For sushi”- seafood delicacy, novelty of the market, which deserves special attention of true gourmets. This balanced product has the taste of caviar “Tobiko”. The caviar is crumbly, dry consistency, the diameter of each egg is not more 0,5-0,8 mm. The real highlight of the product is the characteristic crunch when consumed. Due to its unique properties, imitating tobiko, sushi caviar is a product, which successfully complements Japanese cuisine - sushi and rolls.
In addition to exquisite taste and pleasant tactile characteristics, which are identical to natural caviar of flying fish, such caviar attracts a complex of substances important for the human body – minerals and vitamins, thereby denying the idea, that useful tasty does not happen.
Box weightNet weight : 3,6 kg
Net weight0,3 kg
Quantity in the box12 pieces
Storage conditionsat temperatures from + 1 ° C to + 6°C .
Expiration date4 months
UsingThe product is ready for consumption. Once opened, store the product for no more than 24 hours (years) for temperatures + 1 ° С to + 6 ° С.

Storage: drinking water, white sugar, calcium chloride stabilizers ,sodium alginate (algae extract), table salt, caviar flavor, "Fish caviar", salmon fat, dyes “Sunset”,”Ponceau”, preservatives sodium benzoate, potassium sorbate, flavor enhancer sodium glutamate, ribotide (sodium guanylate, sodium inosinate) acidity regulator citric acid.

Caviar is simulated for sushi Spaghetti - 160 g
Salmon fillet - 60 g
Cream 30% – 100 ml
Shallots - 10 g
Chicken broth - 100 ml
Garlic - 10 g
Spinach - 20 g
Vegetable oil - 10 ml
Imitated caviar “For sushi” – 5 g
Nutmeg - 5 g
Smoked paprika is a crumb
Thyme - 1g
Salt - to taste
Pour cold water into a saucepan and bring to a boil. Add a pinch of salt and spaghetti. The cooking time is indicated on the pack. Then discard in a colander and drain the water.
Finely chop the shallots, garlic and spinach. Cut into cubes (1,5 see on 1,5 cm) salmon fillet. Fry the garlic in a hot pan, thyme, shallots and salmon with vegetable oil for a few minutes. Add chicken broth to the pan, spices and spaghetti. Pour cream and add spinach. Evaporate the cream to a sauce, stirring constantly.
Mix the prepared spaghetti with the cream sauce and salmon and heat in a pan for a few more minutes..
Place the finished pasta on a plate and decorate the top with simulated caviar for sushi and herbs if desired..