Temari Sushi / 手まり寿司
These ball-shaped Temari Sushi are cute, festive, and easy to make! Perfect for a party or a fun activity to do with kids.
Servings: 4
Equipment
- plastic wrap
Ingredients
- 2 rice cooker cups rice Japanese white rice, cooked
- 5 tbsp seasoned rice vinegar
- salmon sashimi grade
- tuna sashimi grade
- cucumber
- radish
- sakura denbu
- cooked shrimp
- ikura (salmon roe)
- masago (capelin roe)
Instructions
- Take your cooked white rice and in a wide bowl, carefully mix in the sushi vinegar (see tips and notes in my blog post above). Cover with a paper towel or towel and set aside.
- Prep your topping ingredients. Slice sashimi into small pieces, the cucumber and radishes into rounds or long thin slices, etc.
- Place a small amount of rice (about 1 heaping tablespoon of rice) onto a piece of plastic wrap. Twist the wrap and roll the rice into a small ball. Make sure not to press it too much or it will make the rice mushy - just enough for the rice to stick together. Remove from the plastic wrap and set aside. Repeat until all the rice is used up and set aside.
- On a separate piece of plastic wrap, select and place your first topping selection (like salmon and shiso). Place one rice ball on top of the toppings, and then use the plastic wrap to mold the toppings around the ball. Remove from the plastic wrap and set aside.
- Place the balls onto a serving dish. Add garnishes as desired (like ikura or sliced shiso).
- Enjoy immediately.
Notes
Recipe by: Sylvia Wakana (http://sylviawakana.com)