Celebrate happy occasions with these colorful ball-shaped Temari Sushi! Easily the prettiest sushi you can make at home or bring to a party or potluck!

Temari Sushi

INGREDIENTS

For Seasoned Lotus Root & Carrot

• ▢½ inch lotus root (renkon)
• ▢½ inch carrot
• ▢½ cup dashi (Japanese soup stock; click to learn more)
• ▢1 tsp sake
• ▢1 tsp mirin
• ▢1 tsp sugar
• ▢2 tsp usukuchi (light-colored) soy sauce (I use light color soy sauce so the color doesn't become too dark; you can use regular soy sauce)
• ▢⅛ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)

For Shredded Egg Crepe (Kinshi Tamago)

• ▢1 large egg (50 g w/o shell)
• ▢⅛ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt) (for egg)
• ▢1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc)

For Temari Sushi

• ▢5 rice cooker cups sushi rice (cooked and seasoned) (3 rice-cooker-cups (180 ml x 3 = 540 ml) yields roughly 5 ¼ US cups)
• ▢¼ avocado
• ▢¼ cup sakura denbu (seasoned cod fish flakes)
• ▢½ sheet nori (seaweed)
• ▢2 slices lemon
• ▢3 shiso leaves (perilla/ooba)
• ▢5 sprigs chives

For Sashimi Choices

• ▢sashimi-grade salmon
• ▢sashimi-grade tuna (maguro)
• ▢sashimi-grade sea bream (tai)
• ▢sashimi-grade yellowtail (hamachi)
• ▢uni (sea urchin)
• ▢cooked shrimp
• ▢smoked salmon

INSTRUCTIONS

 

To Make Sushi Rice

• If you haven't made sushi rice yet, you must start making sushi rice (steamed rice seasoned with sweet vinegar) first as it takes at least 1 hour 40 minutes to prepare.

To Make Seasoned Lotus Root and Carrot

• If you want to make a flower-shaped lotus root, follow my tutorial.
  
• If you want to make a flower-shaped carrot, follow my tutorial.
• In a small saucepan, put lotus root, carrot, and the rest of ingredients (seasoning). Bring it to a simmer and cook on medium heat until tender.

• To Make Kinshi Tamago (Shredded Egg Crepe)

  • In a bowl, whisk egg and salt together. In a non-stick frying pan, heat oil over medium heat. 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. You can find my tutorial here.
    

  To Make Sushi Rice Balls

  • Place a sheet of plastic wrap on top of the scale and measure 30g (2 Tbsp) of sushi rice and make a round ball. Transfer to a plate and measure the next batch. Make sure to cover the rice ball with plastic wrap and sushi rice with a damp towel to prevent the rice from drying.

  • To Cut Sashimi

    • Cut sashimi of your choice into thin slices.
      

    To Make Temari Sushi

    • Place a sheet of plastic on the working surface. Lay the topping of your choice (sashimi, seasoned lotus, shredded egg crepe, etc) in the center. Then place the sushi rice ball on top of the ingredient. Wrap the plastic around the rice ball and twist to tighten. Shape it nicely so it has a nice ball shape. Set aside.
    • Continue with other ingredients you prepared.
    • Garnish with ikura, nori, greens, etc.

  • To Store

    • Sashimi-grade fish must be eaten within 24 hours. Keep the leftovers in an airtight container and store in the refrigerator for a day. Temari Sushi should be consumed right away, but they can be stored in the refrigerator for up to 24 hours. I highly recommend keeping them in an airtight container or a plate wrapped tightly with plastic and then wrap around the container/plate with a thick kitchen towel so the food stay safe in a cool environment but rice doesn't get hard from cold air in the refrigerator.

https://www.justonecookbook.com/temari-sushi/