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One of the easiest and the cutest sushi that you can make at home is called Temari Sushi.
These colorful ball-shape sushi with various toppings are often served during happy occasions like Hinamatsuri (Girl’s Day) in Japan.
TEMARI SUSHI
INGREDIENTS
- ½ inch lotus root (renkon)
- ½ inch carrot
- 1 large egg
- Pinch Kosher salt
- 2 slices lemon
- ¼ avocado
- ½ sheet nori (seaweed)
- 3 Shiso leaves (Ooba) (Perilla)
- Kaiware radish sprouts (to garnish)
Seasoning:
- ½ cup dashi
- 1 tsp sake
- 1 tsp mirin
- 1 tsp sugar
- 2 tsp Usukuchi Soy Sauce (light color) (or replace 2 tsp Usukuchi with 1 tsp regular soy sauce + ¼ tsp salt)
- Pinch Kosher salt
Your Selection of Sashimi:
- Sashimi-grade salmon
- Sashimi-grade Sea Bream (Tai)
- Sashimi-grade yellowtail (Hamachi)
- cooked shrimp
- smoked salmon
INSTRUCTIONS
- Remove the part of lotus root to make it look like flower pattern.
- And cut out the carrot slices to look like flower.
- In a small saucepan, bring Seasoning to a boil and add lotus root and carrot. Cook until soft.
- In a non-stick frying pan heat oil over medium heat. In a bowl, whisk egg and salt together. Pour the egg mixture into the pan and make sure the egg is spread evenly. Flip once the bottom side is cooked. When the egg is cooked, take it out and chiffonade the egg into thin strips.
- Place a sheet of plastic wrap on top of scale and measure 30g (2 Tbsp) of sushi rice and make a round ball. Transfer to a plate and measure next batch. Make sure to cover the rice ball with saran wrap and sushi rice with the damp towel to prevent from the rice drying.
- Cut Sashimi into thin slices.
- Place a sheet of plastic wrap and lay down the sashimi of your choice. Put the sushi rice ball on top, wrap the saran wrap around the rice ball. Twist and close the wrap tightly make a ball shape.
- Continue with other ingredients.
- Garnish with ikura, kaiware daikon, and other miniature greens.
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