Western-Style Temari-Zushi For Hanami Cherry Blossom Viewing Parties or Bentos
- 100 grams Sushi rice:
- 1 tsp Lemon juice
- 1 tsp Genovese sauce (I used
- 1 and 1/2 Cream cheese (sliced)
- 2 Boiled shrimp
- 12 Usuyaki tamago (2-cm squares)
- 12 Violets (edible type)
- 12 Mint leaves
- 5 cm Daikon radish
- 1 Salt
- 1 Amazu (sweetened vinegar) (I used
- Cut out a 6 to 7-cm diameter circle from the center of a 5-cm section of daikon, then thinly slice.
- Sprinkle salt on the daikon slices, then let sit for 10 minutes.
- Rinse in water, blot off the excess moisture, then soak in amazu.
- Cut the cheese into 12 equal sections.
- Slice the shrimp down the middle, then cut each half into thirds.
- Combine the ingredients, divide into 12 portions, then roll into balls.
- Place the daikon from Step 2 on top of a sheet of plastic wrap (or use 2-3 if the flowers are big), then place the violet face down on top, then the shrimp and mint leaf.
- On top of the leaf, place a square of usuyaki-tamago and a slice of cheese.
- Top this all with a ball of rice from Step 4.
- Wrap tightly in plastic wrap, then shape each roll into a round ball.
- These also look charming with nanohana.
rice, lemon juice, cream cheese, shrimp, usuyaki, violets, leaves, radish, salt, amazu
Taken from cookpad.com/us/recipes/150566-western-style-temari-zushi-for-hanami-cherry-blossom-viewing-parties-or-bentos (may not work)