Kicchiri Kitchen: Temari Zushi (手まり寿司)

Temari Zushi (sushi balls) are easy to make, look great, and taste delicious. Just choose your favourite toppings.

Sashimi (刺身) is filleted fish that you can find in the seafood section of the supermarket. Most fish can be eaten raw, so there are many types of sashimi, with the most popular ones being tuna and salmon. Sashimi can be already thinly sliced or you can do this yourself at home. Scallops, octopus and squid can also be thinly sliced and be used in this recipe.

Ingredients –
2 cups rice
1 tablespoon sake
5 cm x 5 cm piece of kelp (konbu)
4 tablespoons vinegar (su)
1 ½ tablespoons sugar (satou)
1 teaspoon salt (shio)

various toppings
tuna (maguro)
flathead (hirame)
seabream (tai)
scallop (hotategai)
yellowtail (hamachi)
smoked salmon
shiso leaf
wasabi
sweet and sour ginger (syoga no amazuzuke) (light pink flat pieces of ginger)

1. Wash the rice, drain it and set it aside for 30 – 60 minutes before cooking it
2. Put the rice (plus normal amount of water for 2 cups of rice), sake and kelp in the rice cooker
3. Once cooked put the rice in a large bowl, mix the vinegar, sugar and salt  in a separate bowl, sprinkle it over the rice while ‘cutting’ it with a rice paddle, don’t stir or flip it
4. Roll the rice into the size of a table tennis ball
5. Put a square of plastic wrap on your hand, put a piece of seafood, wasabi and shiso leaf (optional) on the plastic wrap
6. Put a rice ball on top and twist the plastic, then untwist it
7. Serve with extra wasabi, soy sauce and ginger