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Temari Sushi Recipe

Name: Temari Sushi
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 4
Ingredients: ½ inch lotus root (renkon); ½ inch carrot; ½ cup dashi (Japanese soup stock); 1 tsp sake; 1 tsp mirin; 1 tsp sugar; 2 tsp usukuchi (light-colored) soy sauce; ⅛ tsp Diamond Crystal kosher salt; 1 large egg (50 g each w/o shell); ⅛ tsp Diamond Crystal kosher salt ((for egg)); 1 Tbsp neutral oil; 5 rice cooker cups sushi rice (cooked and seasoned); ¼ avocado; ¼ cup sakura denbu (seasoned cod fish flakes); ½ sheet nori (dried laver seaweed); 2 slices lemon; 3 shiso leaves (perilla/ooba); 5 sprigs chives; sashimi-grade salmon; sashimi-grade tuna (maguro); sashimi-grade sea bream (tai); sashimi-grade yellowtail (hamachi); uni (sea urchin); cooked shrimp; smoked salmon

Just One Cookbook

Celebrate happy occasions with these colorful ball-shaped Temari Sushi! Easily the prettiest sushi you can make at home or bring to a party or potluck!

Ingredients

½ inch lotus root (renkon)

½ inch carrot

½ cup dashi (Japanese soup stock)

1 tsp sake

1 tsp mirin

1 tsp sugar

2 tsp usukuchi (light-colored) soy sauce

⅛ tsp Diamond Crystal kosher salt

1 large egg (50 g each w/o shell)

⅛ tsp Diamond Crystal kosher salt ((for egg))

1 Tbsp neutral oil

5 rice cooker cups sushi rice (cooked and seasoned)

¼ avocado

¼ cup sakura denbu (seasoned cod fish flakes)

½ sheet nori (dried laver seaweed)

2 slices lemon

3 shiso leaves (perilla/ooba)

5 sprigs chives

sashimi-grade salmon

sashimi-grade tuna (maguro)

sashimi-grade sea bream (tai)

sashimi-grade yellowtail (hamachi)

uni (sea urchin)

cooked shrimp

smoked salmon

Method

If you haven't made sushi rice yet, you must start making sushi rice (steamed rice seasoned with sweet vinegar) first as it takes at least 1 hour 40 minutes to prepare.

If you want to make a flower-shaped lotus root, follow my tutorial.

If you want to make a flower-shaped carrot, follow my tutorial.

In a small saucepan, put lotus root, carrot, and the rest of ingredients (seasoning). Bring it to a simmer and cook on medium heat until tender.

In a bowl, whisk egg and salt together. In a non-stick frying pan, heat oil over medium heat. Pour the egg mixture into the pan and make sure the egg is spread evenly. Flip once the bottom side is cooked. When the egg is cooked, take it out and chiffonade the egg into thin strips. You can find my tutorial here.

Place a sheet of plastic wrap on top of the scale and measure 30g (2 Tbsp) of sushi rice and make a round ball. Transfer to a plate and measure the next batch. Make sure to cover the rice ball with plastic wrap and sushi rice with a damp towel to prevent the rice from drying.

Cut sashimi of your choice into thin slices.

Place a sheet of plastic on the working surface. Lay the topping of your choice (sashimi, seasoned lotus, shredded egg crepe, etc) in the center. Then place the sushi rice ball on top of the ingredient. Wrap the plastic around the rice ball and twist to tighten. Shape it nicely so it has a nice ball shape. Set aside.

Continue with other ingredients you prepared.

Garnish with ikura, nori, greens, etc.

Sashimi-grade fish must be eaten within 24 hours. Keep the leftovers in an airtight container and store in the refrigerator for a day. Temari Sushi should be consumed right away, but they can be stored in the refrigerator for up to 24 hours. I highly recommend keeping them in an airtight container or a plate wrapped tightly with plastic and then wrap around the container/plate with a thick kitchen towel so the food stay safe in a cool environment but rice doesn't get hard from cold air in the refrigerator.

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