Temari Sushi-Style Rolled Sushi
I was thinking about making temari sushi, but to wrap up each of them one at a time is a bit of a pain. I wanted to be able to make all the base parts at once, so I thought up this recipe.
If the roll sushi you make for the base is too fat, then when it's time to eat, it will break apart and become difficult to eat. So, if you use only 3/4 of the nori sheet, you will have a thinner of a roll. This will make it cute and easy to eat! Recipe by megmicky
Temari Sushi-Style Rolled Sushi
I was thinking about making temari sushi, but to wrap up each of them one at a time is a bit of a pain. I wanted to be able to make all the base parts at once, so I thought up this recipe.
If the roll sushi you make for the base is too fat, then when it's time to eat, it will break apart and become difficult to eat. So, if you use only 3/4 of the nori sheet, you will have a thinner of a roll. This will make it cute and easy to eat! Recipe by megmicky
Cooking Instructions
- 1
Make the base rolled sushi.
- 2
Cut off the top 1/4 of the nori sheet. Use the remaining 3/4. Put just the rice on top, then roll it up. Cut into 6 pieces.
- 3
Arrange with the cross section facing up. Top with your favorite toppings and enjoy!
- 4
Topping 1: Tuna + sweet shrimp + wasabi
- 5
Topping 2: Crab stick + mayonnaise + radish sprouts
- 6
Topping 3: Kinshi tamago + mayonnaise + sweet pickled carrots + edamame + radish sprouts
- 7
Topping 4: Salmon + shiso leaves + wasabi
- 8
Topping 5: Avocado + white sesame seeds + sesame oil
- 9
Topping 6: Squid + wasabi + cucumber
- 10
Topping 7: Fatty tuna + wasabi + radish sprouts
- 11
Topping 8: sashimi grade tuna + wasabi
- 12
Topping 9: Albacore tuna + wasabi
- 13
If you buy a platter of sashimi, it's real easy to make various beautiful kinds of sushi!
- 14
For the pieces that need wasabi, put the wasabi on when preparing. Then, when it's time to eat, all you'll have to do is use the soy sauce!
- 15
When cutting the rolled sushi, wipe your knife on a damp towel or paper towel to clean off the rice between cuts so that your cuts are clean.
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