Vibrant, Colorful, Cute Roly Poly Temari Sushi

Name: Vibrant, Colorful, Cute Roly Poly Temari Sushi
Yield: 2 servings
Cuisine: American
Ingredients: 2 large rice bowls' worth Sushi rice; 1 Smoked salmon; 2 slice Cured ham; 2 tbsp Tuna mayonnaise (this time, I used some from a tube); 1 tbsp Shirasu (boiled and dried baby sardines); 1 slice Sliced cheese; 1 dash Avocado; 1/2 Cucumber; 1 leaf Shiso leaf; 4 Mitsuba; 1 Sesame seeds; 2 Eggs; 1 ★ Sugar, salt, and katakuriko; 1 if you use them, just 1 dash Salmon roe and radish sprouts

cookpad.japan @cookpad_jp

I made this for the Peach Festival.
I didn't have time to go to the store that day, so I used what store-bought ingredients I already had.

It's also delicious with bonito flakes instead of the shirasu. Recipe by piconi

I made this for the Peach Festival.
I didn't have time to go to the store that day, so I used what store-bought ingredients I already had.

It's also delicious with bonito flakes instead of the shirasu. Recipe by piconi

cookpad.japan @cookpad_jp

I made this for the Peach Festival.
I didn't have time to go to the store that day, so I used what store-bought ingredients I already had.

It's also delicious with bonito flakes instead of the shirasu. Recipe by piconi

I made this for the Peach Festival.
I didn't have time to go to the store that day, so I used what store-bought ingredients I already had.

It's also delicious with bonito flakes instead of the shirasu. Recipe by piconi

Saved

Ingredients

2 servings

2 largerice bowls' worth Sushi rice
1Smoked salmon
2 sliceCured ham
2 tbspTuna mayonnaise (this time, I used some from a tube)
1 tbspShirasu (boiled and dried baby sardines)
1 sliceSliced cheese
1 dashAvocado
1/2Cucumber
1leaf Shiso leaf
4Mitsuba
1Sesame seeds
2Eggs
1★ Sugar, salt, and katakuriko
1if you use them, just 1 dash Salmon roe and radish sprouts

Saved

Steps

1

Using plastic wrap, form 3/4 of the sushi rice into bite-sized balls. Mix the remaining 1/4 of the sushi rice with the shirasu, sesame seeds, and ripped up shiso leaves. Use plastic wrap to roll it up into 4 balls.
2

Cook the egg. Mix the ★ ingredients together and make about four 20 cm wide egg crepes. Parboil the mitsuba, soak in water, then drain.
3

Wrap up the shirasu rice balls with the egg crepes from 2, then tie shut with the mitsuba. Top with salmon roe if you like.
4

Thinly slice the avocado into 5 cm slices, top with salmon, and lightly wrap around 4 of the rice balls from 1. Repeat this process with the ham and cheese.
5

Use a peeler to cut the cucumber lengthwise into 4 slices. Wrap up 4 of the rice balls from 1 and top with tuna mayonnaise. Top as you like with radish sprouts.