Temari Sushi 

Ingredients:

  • 3 cups Rice

  • 3/4 cup Sushi Vinegar

  • 1-2 Persian or Japanese Cucumber

  • 2 tablespoons Sagohachi

  • 3 tablespoons Sesame seed

  • 1 oz Pickled Ginger (chopped)

  • A few Mitsuba Green or Pea Shoot

  • 1/2 cup Siratama Powder (Sweet Rice Flour)

  • 1/4 cup Water (for pink color, use beets juice, for green use matcha)

Topping

  • 3-4 oz Sashimi salmon

  • 6 Shrimp

  • Amazake scrambled eggs (see the recipe here)

  • 1 Japanese or Chinese eggplant

  • 3 Radish

  • Dengaku Miso (see the recipe here)

  • Shio Koji

  • Sake

  • Sagohachi Pickling liquid

  • 1 teaspoon Grated Ginger

  • Sesame oil as needed

  • Cucumber, celery, carrot (Shaved with vegetable peeler, optional)

How to make:

  1. Cut a cucumber for sushi rice into half, and remove seeds, then pickle with sagohachi pickling liquid. Let it pickle in a refrigerator overnight. Rinse the cucumber and squeeze excess water, and roughly chop.

  2. Cook rice with a rice-cooker. As soon as cooked, transfer to a large bowl and quickly mix sushi vinegar and sesame seeds. Divide sushi rice into half, and mix chopped sagohachi pickled cucumber to half and mix pickled ginger to another half of sushi rice.

  3. Marinate sashimi salmon with 2 teaspoon Shio Koji for overnight. Simmer water in a small pan, add about 1 tablespoon sake and cook shrimps. Turn off the heat and discard cooking liquid, add ½ cup dashi and 1/2 teaspoon shiokoji. Pickle whole radish with 1 tablespoon sagohachi pickling liquid overnight, and slice them thin.

  4. Slice eggplants crosswise into ½ thickness. Sautéed them with mixture of sesame oil and natural oil.

Assemble:

  1. Make a bite-size rice ball with sushi rice. Put prepared topping on a piece of plastic wrap, put a riceball, and shape temari sushi. Use cucumber sushi rice for egg, salmon and radish sushi. Use pickled ginger rice for shrimp and eggplant sushi. Put Dengaku miso and grated ginger on eggplant sushi.

  2. Decorate with peeled vegetable as you like.