Temari Sushi Recipe (Rolled Sushi Ball)
Create temari sushi (rolled sushi ball) for your next party using this simple recipe! Temari sushi rolls are bite-sized balls of rice, sushi, shrimp, eggs, or other ingredients. They are fun to make and perfect for Easter with a spring-like color. But they can be made for any occasion.
What is Temari Sushi
Temari sushi ( 手まり寿司 ) also known as temarizushi, are small, round balls of sushi rice with ingredients such as eggs, sashimi, shrimp, and garnished with seaweed. Other types of garnish can also be used to make the temari sushi as elaborate or as simple as desired. They are simple to make and taste amazing!
Temari translates to ‘handball’ and makes sense, because you use your hands to roll the sashimi, eggs, and rice into small bite-sized shape balls. They also look appetizing, which I think is important for food. We often eat with our eyes before enjoying the taste.
Temari sushi is a great recipe to learn because it is very flexible to various ingredients. Also, it doesn’t take a lot of skill to make. Kids can help out, be creative, and make their own individual temari sushi rolls with whatever flavors they enjoy most. In today’s example we made temari sushi with the same ingredients, but separate bowls can be used with desired ingredients to make unique tastes for everyone.
Type of Rice
The type of rice that you use for temari sushi is really important. In order for the balls to have the right consistency, rice with a higher moisture content is needed. The higher moisture content helps the rice remain sticky.
We often buy Kagayaki select short grain rice. Among our Japanese friends living in the USA, they recommended Kagayaki select short grain rice as the best substitution for Japanese made rice. Kagayaki select is made in California, but can be found all over the USA at Asian super markets, or purchased online.
Other types of rice can be substituted for Japanese short grain rice, such as Korean short -grain rice, or even Italian short – grain rice. However, long – grain rice such as Jasmine or basmati rice will not go well for the temari sushi. Long – grain rice is too dry and causes the rice to fall apart as opposed to sticking together.
Temari Sushi Recipe
Ingredients
- 350 g Cooked Rice
- 1 tbsp Vinegar
- ¼ tsp Salt
- 1 tsp Sugar
- 7 Frozen shrimp
- ~60 g Salmon
- ~60 g Tuna
- 2 Eggs
- Vegetable Oil
Instructions
Rice Preparation
- Add 1 tbsp of vinegar, ¼ tsp of salt, and 1 tsp of sugar into a small bowl and mix.
- Add 350 grams of cooked rice into a large bowl. (Tip: use less water when preparing the rice because you will be adding the vinegar sauce to the cooked rice)
- Slowly added the vinegar sauce from step 1 into the rice bowl one spoonful at a time. Mix the rice using a chopping motion to avoid smashing the rice.
- After a couple of spoonfulls, or when the rice is wet, stop adding the the vinegar sauce and allow the rice to cool.
Kinshitamago (thinly fried eggs)
- Mix the 2 eggs in a small bowl well ensuring the egg yolks and whites homogeneous.
- Add a small amount of vegetable oil to a frying pan.
- Fry the eggs by pouring a thin layer into the frying pan. (You may have to repeat this step a couple of times depending on the size of your frying pan.)
- Roll the thinly fried eggs and cut as shown in the picture.
Fish and Shrimp Preparation
- Thaw the 7 shrimp using hot water. After they have thawed, remove the tail.
- Cut the shrimp into pieces of about 1 cm.
- Cut the tuna and salmon into small 1 cm slices as well.
Bringing all Together
- Add shrimp, tuna, salmon, and kinshitamago (thinly sliced eggs) to the bowl of rice and mix everything.
- Again, when mixing, avoid crushing the rice and fish by using chopping and scooping motions.
- Wet your hands with water to prevent the rice from sticking to your hands. Roll into small rice balls.
- All finished! Seaweed can be added on top for a garnish.
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