Roly Poly Bite-Sized Temari Sushi

• 540 ml White rice
• 540 ml Water
• 5 tbsp Vinegar
• 1 1/2 tbsp Sugar
• 1 1/2 tsp Salt
• 6 slice Salmon
• 1 Cream cheese
• 6 slice Sliced octopus
• 1 tbsp Balsamic vinegar
• 1 tbsp Olive oil
• 1 dash Parsley
• 6 slice Cured ham
• 1 dash Dill
• 6 cuts Sea Bream
• 1 dash Wasabi
• 10 Shrimp
• 1 dash Salmon roe
• 1 dash Italian parsley

1. Wash and drain the rice 30 minutes prior to cooking.
2. Thoroughly combine the ingredients.
3. Cook the rice using the sushi line guide in the rice cooker.
4. Put the cooked rice into a large bowl.
5. Step 2 a little at a time while mixing thoroughly.
6. Use a hand fan or something similar to air the rice.
7. Cover with a damp towel or something similar and let the rice cool to body temperature.
8. Cut the toppings into easy to roll pieces.
9. Put the topping on top of plastic wrap, then top with some of the sushi rice from Step 5.
10. Shape into a ball.
11. Repeat with all the other toppings.
12. Garnish as desired.
13. This time, I did salmon with cream cheese, cured ham with dill, sea bream with wasabi, and shrimp with Italian parsley.
14. I brushed the octopus with a mixture of Balsamic vinegar and olive oil, then garnished it with parsley.

vinegar, sugar, salt, salmon, cream cheese, octopus, vinegar, olive oil, parsley, ham, dill, cuts, wasabi, shrimp, salmon roe, italian parsley

Taken from cookpad.com/us/recipes/146410-roly-poly-bite-sized-temari-sushi (may not work)