Cook 300g Japanese rice according to the recipe in the video link with 400ml water,
It makes about 30 pieces of Temari-Sushi.
10 minutes after the rice is cooked, transfer the rice to a large mixing bowl. Stir 80ml sushi vinegar or sushi seasoning into the cooked rice evenly while it’s still hot. When you pour this in to the rice it will seem very wet. Leave to cool the rice at room temperature it will dry as it cools.
- How to make temari sushi -
Place a sheet of plastic clingfilm, lay down the topping of your choice.
Place a small amount of wasabi on top to your liking.
Add about 20g of cooked and seasoned sushi rice (2 Tbsp) on top, wrap the plastic wrap around the rice ball. Twist and close the wrap tightly to make a perfect sphere. Take the rice ball out of the plastic wrap, place it on a place and garnish.
- Preparations for the toppings -
[ Red Pepper and edamame beans ]
Cut the red pepper in half, remove seeds. Cook it in the microwave at 600W for 2 minutes
Cut each piece into 4cm square
Mix several pieces of edamame beans into the sushi rice
[ Sweet shiitake mushroom with soy sauce ]
Rehydrate 50g dried shiitake mushroom by soaking in the water for about an hour. Remove stalks.
Cook shiitake mushroom in the water it was soaked over medium heat. Add 30ml soy sauce,30ml mirin and 30ml water to cook until the sauce is reduced to 30%
[ Smoked salmon ]
Cut into square shape into 4 or 5cm
[ King prawn and lemon ]
Cut lemon into very small fan. Prawn is used as it is.
[ Spinach ]
Cook spinach in 45 to 60 seconds in microwave at 600W until they wilt.
Poor cold water over the spinach to cool down quickly.
Squeeze the water out of the spinach by hands
[ Aubergine with grated ginger ]
Thinly slice aubergine to about 5mm
Cook the aubergine in griddle for 2-3 minutes each side over low heat
For an additional topping, sweet white miso works very well