Temari Sushi
Colorful ball-shaped sushi (temari) topped with an assortment of sashimi, egg, avocado, and vegetables, shaped with plastic wrap. Makes about 28 pieces.
⏱️ Prep: 30 min🍳 Cook: 30 min🍽️ Makes 28
Ingredients
| — | sushi rice (prepared) | |
| 1/2 inch | lotus root (renkon) | |
| 1/2 inch | carrot | |
| 1 | large egg | |
| pinch | kosher salt | |
| 2 | lemon slices | |
| 1/4 | avocado | |
| 1/4 cup | 60 ml | Sakura Denbu / seasoned cod fish flakes |
| 1/2 sheet | nori (seaweed) | |
| 3 | shiso leaves (ooba / perilla) | |
| — | kaiware radish sprouts (to garnish) | |
| 1/2 cup | 120 ml | dashi |
| 1 tsp | 5 ml | sake |
| 1 tsp | 5 ml | mirin |
| 1 tsp | 5 ml | granulated sugar |
| 2 tsp | 10 ml | usukuchi (light) soy sauce |
| — | sashimi-grade salmon | |
| — | sashimi-grade tuna (maguro) | |
| — | sashimi-grade sea bream (tai) | |
| — | sashimi-grade yellowtail (hamachi) | |
| — | uni (sea urchin) | |
| — | cooked shrimp | |
| — | smoked salmon | |
| — | ikura (salmon roe) |
Instructions
- Trim the lotus root so the slices look like a flower pattern.
- Cut the carrot slices into flower shapes.
- In a small saucepan, bring the seasoning (dashi, sake, mirin, sugar, usukuchi soy sauce, pinch of salt) to a boil and add the lotus root and carrot. Cook until soft.
- In a non-stick frying pan, heat oil over medium heat. Whisk the egg with salt, pour into the pan and spread evenly. Flip once the bottom is cooked, then remove and chiffonade the egg into thin strips.
- Place a sheet of plastic wrap on a scale, measure 30 g (2 Tbsp) of sushi rice and form a round ball. Keep the rice balls covered with wrap and the rice under a damp towel to prevent drying.
- Cut the sashimi into thin slices.
- Lay a piece of sashimi on a sheet of plastic wrap, place a sushi rice ball on top, gather and twist the wrap tightly to form a ball.
- Continue with the other ingredients.
- Garnish with ikura, kaiware daikon and other miniature greens.