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Temari Sushi (Handball sushi)


30 Minutes


(A) Sushi Vinegar:

  • 1 Tbsp + 2 tsp Nishiki rice vinegar
  • Scant 1 Tbsp sugar
  • Heaped 1/5 tsp salt (slightly more than 1 g or 0.04 oz)

Main ingredients:

  • 360 g (12.7 oz) freshly cooked Nishiki rice
  • 2 Radishes
  • 2 fillets of smoked salmon (small)
  • 1 egg
  • a dash of salt
  • 1 tsp of vegetable oil (or preferred oil)
  • 2 thing slices of cucumber
  • Kikkoman soy sauce as desired for topping

  1. Break apart the cooked rice with a rice paddle or a wooden spoon, pour on the well-mixed ingredients from (A) in a circular motion and quickly mix in. Spread out the vinegared rice in a tray and allow to cool quickly.
  2. Thinly slice-up the radish.
  3. Beat the egg, add in the salt and mix well. Place the vegetable oil into a fry pan over medium heat, pour in the beaten egg and lightly stir with chopsticks or a fork to prepare a scrambled egg.
  4. Tear off plastic wrap or wax paper to prepare an approximately 15 cm (6 in.) square. Place about 1/4 of each topping (separately) in the middle of the plastic wrap. On top of the topping place about a 1/12 portion of the vinegared rice from (1), wrap all ingredients up inside of the plastic wrap twist together the edges of the plastic wrap and form this into a ball, then remove the plastic wrap (see image #3).
  5. In the same manner, create 12 sushi balls with each separate topping, garnish with sliced cucumber if available and enjoy with soy sauce.

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Dish Type / Ethnic Cuisine