In a small saucepan, combine 1/4 cup of water, 1/4 cup of Sriracha and 1 tablespoon of agar-agar.
Simmer on a low heat for 2 minutes.
Place sauce in a squeeze bottle.
Fill a glass with chilled vegetable oil. For best results, place vegetable oil in refrigerator for 30 minutes prior to making sauce.
Carefully drip the sauce into the cold oil.
Use a slotted spoon to separate the caviar from the oil.
Rinse in a bowl of warm water.
Enjoy immediately. Suggested over a cracker, spreadable cheese, and cracked pepper.

1/4 cup water
1/4 cup sriracha
1 tablespoon agar-agar
Squeeze bottle
Cold vegetable oil
Slotted spoon
Warm water