Roly Poly Bite-Sized Temari Sushi

Name: Roly Poly Bite-Sized Temari Sushi
Cuisine: American
Ingredients: 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

cookpad.japan @cookpad_jp

This is to remember my parent's sushi recipe.

It's great for a Christmas party.

The sweetness of sushi rice is just right for chirashizushi, but if making seafood sushi, a little less sugar is best.

Octopus topped with salt and lemon is great, too! Please use whatever you like! Recipe by ruruchirin

This is to remember my parent's sushi recipe.

It's great for a Christmas party.

The sweetness of sushi rice is just right for chirashizushi, but if making seafood sushi, a little less sugar is best.

Octopus topped with salt and lemon is great, too! Please use whatever you like! Recipe by ruruchirin

cookpad.japan @cookpad_jp

This is to remember my parent's sushi recipe.

It's great for a Christmas party.

The sweetness of sushi rice is just right for chirashizushi, but if making seafood sushi, a little less sugar is best.

Octopus topped with salt and lemon is great, too! Please use whatever you like! Recipe by ruruchirin

This is to remember my parent's sushi recipe.

It's great for a Christmas party.

The sweetness of sushi rice is just right for chirashizushi, but if making seafood sushi, a little less sugar is best.

Octopus topped with salt and lemon is great, too! Please use whatever you like! Recipe by ruruchirin

Saved

Ingredients

540 mlWhite rice
540 mlWater
5 tbsp●Vinegar
1 1/2 tbsp●Sugar
1 1/2 tsp●Salt
Toppings
6 slice★Salmon
1Cream cheese
6 slice★ Sliced octopus
1 tbspBalsamic vinegar
1 tbspOlive oil
1 dashParsley
6 slice★Cured ham
1 dashDill
6cuts ★Sea Bream
1 dashWasabi
10★Shrimp
1 dashSalmon roe
1 dashItalian parsley

Saved

Steps

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. Step 2 a little at a time while mixing thoroughly. Use a hand fan or something similar to air the rice.
5

Cover with a damp towel or something similar and let the rice cool to body temperature.
6

Cut the toppings into easy to roll pieces.
7

Put the topping on top of plastic wrap, then top with some of the sushi rice from Step 5. Shape into a ball.
8

Repeat with all the other toppings.
9

Garnish as desired. This time, I did salmon with cream cheese, cured ham with dill, sea bream with wasabi, and shrimp with Italian parsley.
10

I brushed the octopus with a mixture of Balsamic vinegar and olive oil, then garnished it with parsley.