Temari Sushi

By RecipeTin Japan · 60 min

Ingredients

Instructions

1. Sprinkle a pinch of salt over the cucumber and radish slices and leave for 10 minutes so they wilt. If they are too wet, pat off some of the excess water, without drying them out.
2. Divide the rice into 18 portions of 25 g (0.9 oz) each and gently shape each into a loose ball, without squeezing hard.
3. Cover the rice balls with a damp kitchen towel or kitchen paper so they do not dry out.
4. For each temari, cut a piece of cling wrap about 20 cm (8 in) long and place a topping in the centre, then set a rice ball on top.
5. Gather the corners of the cling wrap, hold the ball in your left hand (for right-handers) and twist the wrap just above the rice to form a ball.
6. Unwrap the temari and place it rice side down on a serving plate.
7. For the cured Wagyu beef and the prosciutto, fold a piece over to make roughly 4 cm² (1 9/16 in²) per rice ball. Use one smoked trout piece as is.
8. For the scallops, halve each one horizontally and use 2 pieces per rice ball.
9. For the cucumber and radish, lay 3 slices alternately, overlapping slightly, to form a round sheet, and tuck the last slice under the first.
10. For the avocado, lay 3 slices overlapping slightly to make about 4 cm (1 9/16 in) wide per rice ball.
11. Put a small piece of dill on each smoked trout temari, and a few ikura on each scallop temari.

Summarized from RecipeTin Japan's video. Watch it for the details.

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RiceBeefCucumberAvocadoRadishScallopProsciutto