Simple Temari Sushi Using a Pack of Sashimi
- 1 . Sushi rice
- 540 ml White rice
- 270 ml Water
- 66 ml Vinegar
- 4 cm piece Kombu
- 1 1/2 tsp Salt
- 2 tbsp Sugar
- 1 tbsp Mirin
- 1/2 lemon Lemon juice
- 1 Sushi Toppings
- 1 egg Egg soboro
- 1 A pack of sashimi
- 3 pieces Smoked salmon
- 1 Toppings
- 1 Salmon roe, sansho leaf
- 1 Egg yolk soboro, ginger
- 1 Green onion, mitsuba, pickled ginger
- 1 Mentaiko, denbu
- 1 Ginger, any type of cheese
- 1 Cherry tomatoes, boiled eggs
- 1 Garnish
- 1 Pickled ginger, sudachi citrus, shredded daikon radish
- Cook the rice using a little less water than usual, then steam for 15 minutes.
- Heat the ingredients, except for the lemon juice, just until the sugar melts.
- Allow to cool, and once cooled, add the lemon juice.
- Transfer the rice to a handai (or large bowl), and gradually pour over the sushi vinegar from Step 1.
- While fanning with a fan in an upward motion, mix the rice in a cutting motion with a rice spatula, taking care not to crush the grains of rice.
- The sashimi I used in this recipe was a mix of sashimi.
- Thinly slice any thick pieces.
- Add 1-2 teaspoons of sugar and 1 tablespoon of water to 1 egg to make the soboro, then pass it through a strainer.
- Place half a spoonful of rice onto a piece of plastic wrap and squeeze into a ball.
- Make enough balls for the toppings that you have.
- Then place a sushi topping onto the same plastic wrap, place the rice ball on top, and squeeze together again.
- Egg soboro (salmon roe)
- Squid & shiso leaf (ginger)
- Squid & shiso leaf (salmon roe)
- Tuna (green onion)
- Salmon (green onion)
- Yellowtail (ginger)
- Octopus (pickled myoga)
- Octopus (wasabi)
- Smoked salmon (lemon)
- Smoked salmon (cream cheese & black pepper)
rice, water, vinegar, salt, sugar, mirin, lemon juice, toppings, egg egg, pack of sashimi, salmon, salmon, egg yolk soboro, green onion, denbu, ginger, tomatoes, ginger
Taken from cookpad.com/us/recipes/188187-simple-temari-sushi-using-a-pack-of-sashimi (may not work)