Simple Temari Sushi Using a Pack of Sashimi

Name: Simple Temari Sushi Using a Pack of Sashimi
Yield: 4 servings
Cuisine: American
Ingredients: 1 . [Sushi rice]; 540 ml White rice; 270 ml Water; 66 ml 〇 Vinegar; 4 cm piece 〇 Kombu; 1 1/2 tsp 〇 Salt; 2 tbsp 〇 Sugar; 1 tbsp 〇 Mirin; 1/2 lemon 〇 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

cookpad.japan @cookpad_jp

I make this for celebrations and parties. I always worry about what to combine with what, so I thought I'd post this for reference.

■ Sticking the sushi toppings to warm rice will reduce their level of freshness. ■ You could also use toppings like ama-ebi (sweet shrimp) or steamed shrimp (with mayonnaise), kohada gizzard shad (with julienned ginger), parboiled and rolled greens, roast beef, cured ham, eel, pickled sakura blossoms or leaves and so on. For 4 servings. Recipe by Keyua

I make this for celebrations and parties. I always worry about what to combine with what, so I thought I'd post this for reference.

cookpad.japan @cookpad_jp

I make this for celebrations and parties. I always worry about what to combine with what, so I thought I'd post this for reference.

Saved

Ingredients

4 servings

1. [Sushi rice]
540 mlWhite rice
270 mlWater
66 ml〇 Vinegar
4 cmpiece 〇 Kombu
1 1/2 tsp〇 Salt
2 tbsp〇 Sugar
1 tbsp〇 Mirin
1/2lemon 〇 Lemon juice
1[Sushi Toppings]
1egg Egg soboro
1A pack of sashimi
3pieces Smoked salmon
1[Toppings]
1Salmon roe, sansho leaf
1Egg yolk soboro, ginger
1Green onion, mitsuba, pickled ginger
1Mentaiko, denbu
1Ginger, any type of cheese
1Cherry tomatoes, boiled eggs
1[Garnish]
1Pickled ginger, sudachi citrus, shredded daikon radish

Saved

Steps

1

■ 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.
2

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.
3

The sashimi I used in this recipe was a mix of sashimi. Thinly slice any thick pieces.
4

Add 1-2 teaspoons of sugar and 1 tablespoon of water to 1 egg to make the soboro, then pass it through a strainer.
5

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.
6

[Egg soboro (salmon roe)]
7

[Squid & shiso leaf (ginger)]
8

[Squid & shiso leaf (salmon roe)]
9

[Tuna (green onion)]
10

[Salmon (green onion)]
11

[Yellowtail (ginger)]
12

[Octopus (pickled myoga)]
13

[Octopus (wasabi)]
14

[Smoked salmon (lemon)]
15

[Smoked salmon (cream cheese & black pepper)]