Photograph of the finished Temari sushi

Japan · Sushi viên tròn Temari

Temari sushi

45 min Hands-on time + 30 min waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice Rice 800 g
  • Photograph of Tuna Tuna 320 g
  • Photograph of Salmon fillet Salmon fillet 320 g
  • Photograph of Prawns Prawns 320 g
  • Photograph of Rice vinegar Rice vinegar 160 ml
  • Photograph of Sugar Sugar 100 g
  • Photograph of Salt Salt 24 g
  • Photograph of Pollock roe Pollock roe 160 g
  • Photograph of Wasabi Wasabi 40 g
  • Photograph of Nori seaweed Nori seaweed 4 sheets

Method

  1. 1 Cook the rice, then mix in the vinegar, sugar, and salt by slicing it crosswise and fanning it to cool.
  2. 2 Cut the fish into thin slices, just enough to cover a ball of rice about the size of a ping-pong ball.
  3. 3 Place a slice of fish in the middle of a wet piece of plastic wrap, then put a ball of rice on top.
  4. 4 Gather the four corners of the wrapping and twist to form a spherical shape; this is the unique technique of temari.
  5. 5 Gently squeeze to form a round shape; squeezing too hard will break the rice grains and form a solid mass.
  6. 6 Unwrap the fish balls, arrange them with the fish side up, and top with fish roe and wasabi.
Start cooking