Temari sushi with salmon and avocado Recipe
Temari sushi are small, round sushi balls that look like colorful little marbles – in Japan they’re often made for Girls’ Day or at-home parties. They’re much simpler than classic rolls, because there’s no rolling involved: you just layer the toppings and squeeze the rice into a ball. It’s a great way to serve one-bite sushi at a party or family dinner.
Prep Time
35 min
Cook Time
20 min
Total Time
55 min
Servings
4
Ingredients
- sushi rice - 300 g
- water - 360 ml
- rice vinegar - 60 ml
- sugar - 20 g
- salt - 3 g
- fresh salmon - 150 g
- avocado - 1 pc
- cucumber - 0.5 pc
- nori - 1 sheet
- smoked salmon - 80 g
- soy sauce - 4 tbsp
- wasabi - 1 tsp
- pickled ginger - 40 g
- plastic wrap
Main Ingredient:
ryż do sushi
Preparation
- Rinse the rice several times in cold water until the water is almost clear, drain and leave on a sieve for 15 minutes to let the excess water drip off.
- Transfer the rice to a pot, pour in the measured water, cover with a lid and bring to a boil over medium heat. When it starts bubbling vigorously, reduce the heat to very low and cook for 10 minutes without lifting the lid.
- After 10 minutes turn off the heat, still do not lift the lid and leave the rice for another 10 minutes to finish steaming.
- In a small saucepan gently heat the rice vinegar with the sugar and salt, stirring for 1–2 minutes until the sugar dissolves, but do not let it come to a boil. Set aside to cool slightly.
- Transfer the hot rice to a wide bowl or shallow dish, pour over the vinegar seasoning and gently fold with a wide spoon, spreading the rice out so it cools faster. Mix until it is lukewarm and slightly sticky.
- Cut the fresh salmon into thin slices about 4×4 cm in size. If you’re using only smoked salmon, also cut it into similar slices.
- Halve the avocado, remove the pit, peel and slice thinly. Cut the cucumber lengthwise, scoop out the soft core with seeds using a teaspoon, then slice the firmer part into thin half-moons.
- Cut the nori sheet into very thin strips for decoration, using scissors.
- On a piece of plastic wrap arrange 1–2 slices of salmon or avocado, or cucumber if you like, forming a small circle about 4–5 cm in diameter.
- Place a portion of rice in the center, about the size of a heaping tablespoon. Gather the edges of the plastic wrap up and squeeze firmly to form a ball. Gently press with your hand so the rice sticks together and the toppings on top adhere nicely.
- Carefully unwrap the plastic and place the finished ball on a plate. Repeat until you use up all the rice and toppings, changing the combinations (salmon, avocado, cucumber, smoked salmon).
- Sprinkle the finished temari with thin strips of nori. Serve with soy sauce, a little wasabi and pickled ginger.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
Published:
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