Temari Sushi Balls with Shrimp

Name: Temari Sushi Balls with Shrimp
Yield: 10 servings
Cuisine: American
Ingredients: 10 Shrimp; 3 tbsp Sushi vinegar; 10 rice balls Sushi rice; 10 Daikon radish sprouts

cookpad.japan @cookpad_jp

I made this because it is so easy to eat and cute. It's handy to serve for guests or at a small party. I also packed these in my daughter's lunch box!

Adjust the amount of sushi rice on the size of the shrimp. Bite-sized portions of rice is best as it's easier to eat and look cute too. Recipe by Tomoko kitchen

I made this because it is so easy to eat and cute. It's handy to serve for guests or at a small party. I also packed these in my daughter's lunch box!

Adjust the amount of sushi rice on the size of the shrimp. Bite-sized portions of rice is best as it's easier to eat and look cute too. Recipe by Tomoko kitchen

cookpad.japan @cookpad_jp

I made this because it is so easy to eat and cute. It's handy to serve for guests or at a small party. I also packed these in my daughter's lunch box!

Adjust the amount of sushi rice on the size of the shrimp. Bite-sized portions of rice is best as it's easier to eat and look cute too. Recipe by Tomoko kitchen

I made this because it is so easy to eat and cute. It's handy to serve for guests or at a small party. I also packed these in my daughter's lunch box!

Adjust the amount of sushi rice on the size of the shrimp. Bite-sized portions of rice is best as it's easier to eat and look cute too. Recipe by Tomoko kitchen

Saved

Ingredients

10 servings

10Shrimp
3 tbspSushi vinegar
10rice balls Sushi rice
10Daikon radish sprouts

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Steps

1

Boil shrimps and soak in sushi vinegar (peel and remove the heads.)
2

When the shrimps cool, slice in half lengthwise.
3

Cut sufficient number of plastic wraps for the temari sushi.
4

Lay the sliced shrimps on the plastic wrap in pairs.
5

When they are placed like the picture above, flip them over.
6

Take sushi rice and gently squeeze into balls and then top of the shrimp pairs.
7

Wrap the plastic wraps around the rice balls and twist tightly to make ball shapes. Then let rest.
8

Unwrap and decorate with daikon radish sprouts leaves between the prawns.
9

This one has a coating of sakura denbu and nanohana greens on the top.
10

Finish off with salmon roe on top.