JAPANESE Temari Sushi (onigiri)
Updated: Aug 4
During the Covid lockdown, I began a stay-at-home adventure series. The children enjoyed sushi, but I wasn't very skilled at hand-rolling it. This recipe was perfect for people like me who struggle with hand-rolling seaweed and sushi.
Yield: 5-6
Total Cook Time: 1hr mins
Ingredients
1 cup cooked rice
1 2/3 tbsp rice vinegar
1 tsp salt
Temari 1 :
Salmon
Mayo
Sesame seeds
Wrapped with seaweed
Temari 2 :
Avocado
Wrapped in Fried egg
Temari 3 :
Grilled Eel slices
Temari 4 :
Grilled Scallop, sliced flat
Garnish Suggestions
Flying fish roe
Wasabi paste
Sesame seeds
Paired with:
Soy sauce
Edamame
Miso Soup
Instructions
To Make Sushi Rice
In a bowl, combine rice vinegar, sugar, and salt and mix well.
Pour into hot cooked rice and mix until well combined.
Roll the rice into rice balls.
To Make Temari Sushi
On a clean working bench, lay a sheet of plastic wrap and place the topping ingredient at the center. Dap a little wasabi on the sashimi, then place a rice ball on top.
Wrap the plastic firmly to form a ball shape. Repeat for the remaining toppings and rice balls.
Garnish the temari sushi with edible flowers or other seasonings to add more depth to the flavours. Serve with wasabi and soy sauce.
Wet Your Hands
It’s important to wet your hands with water to prevent the rice from sticking. Prepare a bowl of water next to your working station.
Salt Your Hands
Salt both your hands and rub to spread all around. This helps to keep the onigiri for a longer time as well as flavoring the onigiri.
Give Just Enough Pressure
Your hands should be just firm enough when pressing the onigiri so the rice doesn’t fall apart and shape into the typical triangle, ball, or cylinder shapes. You don’t want to squeeze the rice too tight.
Adapted from: https://justbento.com/handbook/bento-basics/onigiri-on-parade-guide-onigiri-omusubi-rice-ball-shapes-types-and-fun
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