Temari Sushi

• 360 grams Hot cooked white rice
• 1 Sushi vinegar
• 1 *Egg for kinshi tamago
• 1/2 *Cucumber
• 3 slice *Ham
• 3 slice each *Tuna, salmon (for sashimi)
• 1 *Negitoro (minced fatty tuna with scallions)
• 1 *Nori (dried seaweed sheet)
• 1 *Mayonnaise

1. Combine cooked rice with the sushi vinegar to make sushi rice!
2. Use a hand fan to air it out while using a rice paddle to mix (airing it out will help adjust the texture of the rice and make it look glossier).
3. Prepare the ingredients.
4. First, roll the rice into bite-sized pieces and wrap with plastic wrap.
5. Make an egg crepe, then cut it into ribbons for kinshi tamago.
6. Slice the cucumber with a slicer and arrange the slices into a flower design.
7. Add a bit mayonnaise underneath the cucumber slices to help them stick to the rice.
8. Using a heart-shaped cutter, cut the ham into hearts.
9. Put some wasabi between the rice and tuna or salmon.
10. With the negitoro, stuff it inside the rice, then create a design on the outer surface of the rice ball using thin strips of nori.

white rice, vinegar, tamago, cucumber, ham, salmon, negitoro, mayonnaise

Taken from cookpad.com/us/recipes/155560-temari-sushi (may not work)