Temari Sushi

Fish
Rice
Seafood
Sides/Snacks

Easy Level:

Cook Time:

Servings:

16 pieces

Give those fancy looking sushi rolls a miss and try your hands at these adorable round shaped sushi instead!
What separates great tasting sushi from mediocre ones lies not only in using fresh ingredients. Rice plays a huge role in its taste profile too. Save time and skip the rinsing process with Kinmemai Better Brown Rice. Lighter and fluffier than conventional brown rice, Kinmemai has gone through the hassle of removing that ‘wax’ coating on the rice so consumers don’t have to! Without the help of any additives or chemicals, their gentle buffing technology helps to take away the coating, so each grain is able to retain its nutrients along with all its great flavours.
Sashimi fish, grilled meat, fresh vegetables or thinly sliced omelette shreds, there are just so many ingredients to choose from. Simply place the toppings of your choice on the cling film, add a rice ball on top, wrap it all up. Give it a firm little squeeze to shape the rice and unwrap to unveil your work of art.
These colourful little rice balls are SO ADORABLE, looking at it just brightens up your day. Fuss free, picture perfect and full of your favourite food – it’s the perfect treat for any occasions!

To find out more, go to the following places:
#themeatmensg #simple #delicious #kinmemai #betterrice #japaneserecipe

Steps

1

Wipe 10g kombu with a damp kitchen towel.
Wipe 10g kombu with a damp kitchen towel.
Mark as completed

2

Cook 300g Kinmemai better brown as per cooking instruction with 480 ml water and kombu. Do not wash the rice.
Cook 300g Kinmemai better brown as per cooking instruction with 480 ml water and kombu. Do not wash the rice.
Mark as completed

3

In a bowl, combine 60ml rice vinegar, 2 tbsp sugar and 1 tsp salt. Stir until sugar is dissolved. Set aside.
In a bowl, combine 60ml rice vinegar, 2 tbsp sugar and 1 tsp salt. Stir until sugar is dissolved. Set aside.
Mark as completed

4

Transfer cooked rice into a large mixing bowl,add sushi vinegar mixture and mix well. Set aside to cool.
Transfer cooked rice into a large mixing bowl,add sushi vinegar mixture and mix well. Set aside to cool.
Mark as completed

5

Beat one egg. Pour egg into a non-stick pan over medium heat. Swirl pan quickly so that batter covers the whole base of the pan.
Beat one egg. Pour egg into a non-stick pan over medium heat. Swirl pan quickly so that batter covers the whole base of the pan.
Mark as completed

6

Cook for 1-2 minutes until it's is no longer wet.
Cook for 1-2 minutes until it's is no longer wet.
Mark as completed

7

Transfer to a board, roll and slice thinly. Set aside.
Transfer to a board, roll and slice thinly. Set aside.
Mark as completed

8

Divide the cooled sushi rice into 16 balls of 30g each.
Divide the cooled sushi rice into 16 balls of 30g each.
Mark as completed

9

On a piece of cling film, lay out slices sashimi grade salmon, add wasabi to taste. Place a rice ball top, wrap cling film and shape into a ball. Twist to tighten firmly to ensure the sushi rice holds its shape then unwrap.
On a piece of cling film, lay out slices sashimi grade salmon, add wasabi to taste. Place a rice ball top, wrap cling film and shape into a ball. Twist to tighten firmly to ensure the sushi rice holds its shape then unwrap.
Mark as completed

10

Repeat the same for sashimi tuna, scallops, avocado and prawns versions. Top scallop sushi with lemon zest.
Repeat the same for sashimi tuna, scallops, avocado and prawns versions. Top scallop sushi with lemon zest.
Mark as completed

11

For cherry radish sushi, slice cherry radishes with a mandoline, layout into a petal on cling film, add sushi rice ball and shape into a ball. Top cherry radish sushi with Chuka wakame.
For cherry radish sushi, slice cherry radishes with a mandoline, layout into a petal on cling film, add sushi rice ball and shape into a ball. Top cherry radish sushi with Chuka wakame.
Mark as completed

12

For egg sushi, layout shredded egg on cling film, add sushi rice ball and shape into a ball. Top egg sushi with black sesame seeds.
For egg sushi, layout shredded egg on cling film, add sushi rice ball and shape into a ball. Top egg sushi with black sesame seeds.
Mark as completed

13

For cucumber sushi, shave japanese cucumber into strips with a mandoline, layout on cling film, add sushi rice ball and shape into a ball. Top cucumber sushi with Ikura.
For cucumber sushi, shave japanese cucumber into strips with a mandoline, layout on cling film, add sushi rice ball and shape into a ball. Top cucumber sushi with Ikura.
Mark as completed

More of what you like. Bookmark these recipes.

Party
Sides/Snacks
Vegetarian
One-pan
Party
Sides/Snacks
Vegetarian
Oven
Party
Roots
Sides/Snacks
Vegetarian
Mains
Party
Rice
Rice cooker
Vegetarian
Party
Pork
Poultry
Sides/Snacks
Leafy
Mains
Pork
Rice
Rice cooker
For 2
Mains
One-pan
Seafood
Gluten-Free
Gourds
Italian
Leafy
Mains
One-pan
Seafood