Temari sushi recipe
Temari sushi take their name from "temari", literally "hand balls". In Edo times, temari were children's balls made from scraps of kimono cloth. Like these multicolored balls, sushi temari offer a palette of bright colors, enough to whet our appetites! These are considered the easiest sushi to make, as they don't require any special techniques for cutting the fish or shaping the rice.
- Prep Time
- 20 minutes
- Cooking Time
- 10 minutes
- Servings
- 4 people
- Category
- Kitchen
- Japanese sushi
Ingredients
- 100 g rice
- 1 lotus root
- 1 slice unsmoked salmon / or tuna
- 1 small cucumber
- 1 thin slice of roast beef
- 1 black radish
- 3 mustard greens
Directions
- First, wash your rice in cold water until the water runs clear.
- Cook your rice in a pressure cooker or covered saucepan. Add as much water as rice. Once the water has evaporated, your rice is ready!
- While the rice is cooking and cooling, prepare the other ingredients. Cut the lotus root into thin slices. Also slice the salmon or tuna, cucumber, black radish and roast beef into thin strips. Blanch the spinach leaves in boiling water for a few seconds, then rinse in cold water to stop the cooking process. Drain well.
- When the rice has cooled enough to handle, form bite-sized rice balls between your palms. Arrange on a plate.
- For each rice ball, place a slice of salmon or tuna, a slice of lotus root, one or two strips of cucumber, a slice of rosbeef, small slices of black radish and two or three mustard greens on top. Make sure the ingredients overlap slightly for an aesthetic appearance.
- Serve Temari Sushi with soy sauce and wasabi, if desired, and enjoy fresh!
