Temari Sushi Balls

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Temari (colorful ball) sushi is an easy way of making nigiri sushi at home. You can use any toppings you like. We used relatively easy-to-find avocado and smoked salmon. (Although we cheated and topped with a bit of salmon roe that you have to look for at the Japanese market.) You can use, for example, raw fish, canned tuna, Asian pickled vegetable, cooked egg with a bit of sugar and soy sauce, or broiled eel.

Temari sushi is a lot easier to make than regular nigiri or rolls, and is fun for kids to make too. It is also very pretty if you pick the right color combinations!

Step 1 Ingredient and Equipments

The ingredients you will need for 22-26 temari sushi are:

- 1 2/3 C (400 cc or 2 Japanese cups) Japanese short grain rice - NOT sticky rice and NOT long grain rice like Jasmine or basmati. This makes about 5 cups cooked rice. Our preferred varieties of rice are koshihikari or akitakomachi. Calrose is okay in a pinch.
- 1/3 C seasoned sushi vinegar (you can make your own by combining 1/3 C rice vinegar, 3 Tbsp sugar, and 1 tsp salt)
- Toppings - we used a small pack of smoked salmon, one small avocado, and some salmon roe (optional)
- Wasabi (optional)
- Soy Sauce

For equipment, you will need:
- Rice Cooker (or you can use a stovetop method for cooking rice)
- Handheld Fanning Implement
- Big Container for Rice Mixing

Step 2: Preparing Sushi Rice

1. Cook the rice according to your rice cooker instructions or using a stovetop method.

2. Put the rice in a container for mixing.

3. Sprinkle the sushi vinegar over the rice.

4. Using a cutting and folding motion, mix the rice and vinegar.

5. Have a helper fan the rice while you mix until the vinegar is absorbed and the rice is cooled down.

Colorful Temari Sushi

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Temari Balls made by 90 year old lady in Japan

As time passed and rubber balls were invented, Temari evolved from play toys to folk art objects.  Since then their unique, colorful, and elegant designs have been enjoyed by the Japanese as decorations inside homes.

Just like Temari, Temari Sushi allows people to create any type of sushi they want using all kinds of ingredients.  Enjoy and be creative to make these colorful sushi balls!

{Left to right from top}
1. Egg + Shiso + Carrot, 2. Avocado + Tuna, 3. Smoked Salmon + Lemon, 4. Egg + Nori Seaweed + Ikura, 5. Shiso + Ikura, 6. Uni (sea urchin) + Nori Seaweed + Ikura, 7. Shiso + Tai (Sea Bream), 8. Sakura Denbu + Shiso, 9. Smoked Samon + Lemon, 10. Shrimp + Ikura, 11. Avocado + Tuna, 12. Lotus Root + Carrot, 13. Shiso + Lotus Root + Carrot, 14. Egg + Nori Seaweed + Ikura, 15. Hamachi (yellowtail) + Kaiware Daikon, 16. Salmon + Ikura

Enjoy!

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Temari Sushi

Prep Time: 30 minutes

Cook Time: 30 minutes

Yield: Serves 4 (28 Temari Sushi)

Ingredients:

• Sushi Rice
• 1/2 inch lotus root
• 1/2 inch carrot
• 1 egg
• A pinch of salt
• 2 lemon slices
• 1/4 avocado
• 1/4 cup Sakura Denbu
• 1/2 sheet of nori seaweed
• 3 shiso (Perilla)
• Kaiware daikon (radish shoot) for garnish
Seasoning
• 1/2 cup dashi stock
• 1 tsp. sake
• 1 tsp. mirin
• 1 tsp. sugar
• 2 tsp. usukuchi (light color) soy sauce (or replace with 1 tsp. regular soy sauce + ¼ tsp. salt)
• A pinch of salt
Your Selection of Sashimi
• Salmon
• Tuna
• Tai (Sea Bream)
• Hamachi (Yellowtail)
• Uni (Sea Urchin)
• You can also use cooked shrimp, smoked salmon, etc.
• For US residents, you can buy sashimi grade raw fish at Catalina Offshore Products.

Instructions:

1. Remove the part of lotus root to make it look like flower pattern.

2. And cut out the carrot slices to look like flower.

3. In a small saucepan, bring Seasoning to a boil and add lotus root and carrot. Cook until soft.

4. In a non-stick frying pan heat oil over medium heat. In a bowl, whisk egg and salt together. Pour the egg mixture into the pan and make sure the egg is spread evenly. Flip once the bottom side is cooked. When the egg is cooked, take it out and chiffonade the egg into thin strips.

5. Place a sheet of plastic wrap on top of scale and measure 30g (2 Tbsp) of sushi rice and make a round ball. Transfer to a plate and measure next batch. Make sure to cover the rice ball with saran wrap and sushi rice with the damp towel to prevent from the rice drying.

6. Cut Sashimi into thin slices.

7. Place a sheet of plastic wrap and lay down the sashimi of your choice. Put the sushi rice ball on top, wrap the saran wrap around the rice ball. Twist and close the wrap tightly make a ball shape.

8. Continue with other ingredients.

9. Garnish with ikura, kaiware daikon, and other miniature greens.

Tuna Sashimi with Daikon and Ginger

This is one version of an endless series of variations that is Japanese sashimi, or raw fish. Only use the highest-grade tuna for this recipe -- although you can use any kind of tuna. Sashimi is all about clean flavors and presentation. Lots of fish can be used to make sashimi, but the keys are the dipping sauce, the spicy accompaniment, and the delicately presented vegetable that go with the fish. This recipe serves 4-6 as an appetizer.

Ingredients:

• 1 lb sushi-grade tuna
• A 4-inch piece of daikon radish
• A 2-inch piece of fresh peeled ginger
• 3 t. sake wine
• 1 1/2 T. mirin (sweet cooking sake)
• 1/2 cup soy sauce
• 1 1/2 T. tamari soy sauce
• 1/2 t. dashi granules

Preparation:

Make the dipping sauce. Now you really only need to use a good soy sauce here, but if you want to taste the kind of soy sauce you'd get at a good sushi bar, here is the recipe. All of the ingredients will be available either at a well-stocked supermarket or a health food store. If you can't find the dashi granules, leave them out.

Add the mirin and the sake to a small pot and bring to a boil. Turn off the heat and add the soy sauce, the tamari sauce and the dashi granules (these are dried bonito flakes). Mix well and let this come to room temperature.

Slice the daikon. Square off the daikon with a very sharp knife, then slice it into very thin sheets either with a mandoline or a knife. How thin? As thin as you can slice them.

Now stack those sheets and slice again into very thin sticks. Toss them all into a bowl of ice water and make sure they're all separated.

Grate the ginger. Use the finest grater you have -- a microplane if you have one -- and grate the ginger, then mound it into little cones. Put a cone of ginger on each plate.

Gently wring out and dry the daikon, then arrange some on each plate.

Slice the tuna. With your sharpest knife, cut the tuna into a block. You want to ultimately cut thin slices against the grain of the meat, so look for that grain as you shape the larger block (use the trim for tuna tartare, recipe below).

Slice the thin strips off the tuna block with your sharpest knife. Do this with one motion; start with the part of the knife's edge closest to the handle and then draw it back toward you in a smooth motion. Do not saw it!

Arrange the fish on the plate over the daikon. Garnish with something green; edible crysanthemum leaves are traditional, but you could use flat-leaf parsley, very finely sliced green onion, finely sliced cucumber, etc.

To eat, mix a little of the ground ginger into the soy sauce, then pick up the fish with chopsticks or a fork. Drag the tuna through the dipping sauce and eat. Eat the daikon in between bites, and finish it with the soy sauce.

Temaki Sushi (Hand-Wrapped Sushi Rolls)

Temaki Sushi (Hand-Wrapped Sushi Rolls) Ingredients: Sushi vinegar: 8 tablespoons rice vinegar 4 tablespoons sugar 1/2 teaspoon salt Rice: 3 cups rice 3 1/4 cups water 20 nori sheets, cut in half Fillings of Choice: Salmon or tuna, cut into strips 3 inches long and 1/2 inch wide Jumbo shrimp, cooked, shelled, veined and tails removed Sea urchin or salmon roe Cooked or smoked fish, cut into strips 3 inches long and 1/2 inch wide Cucumbers cut into 3-inch lengths, then finely sliced lengthwise Avocado slices Sliced lettuce leaves Blanched vegetables such as asparagus, snow peas, julienne carrot, scallions, chives (finely sliced), baby spinach leaves Jumbo lump crabmeat Cream cheese White or black sesame seeds Blanched chicken Seared beef tenderloin (room temperature) Sides: Pickled ginger slices Soy sauce Wasabi paste Siracha

 

Directions:
Rinse rice 3-4 times to remove any excess surface starch that could make the rice too sticky. Allow to drain for about 15 minutes. Meanwhile, mix the rice vinegar, sugar, and salt to make the sushi vinegar, stirring well until the sugar dissolves.

Next, measure the rice and add it to a rice cooker, which is highly recommended as it produces the perfect rice every time. Then, add water using the same measuring cup as the rice to ensure equal measurements. Switch to cook; when done, keep warm and let stand with lid on to complete cooking process (approx. 10 minutes).

Spread rice out in a large, flat- bottomed nonmetallic bowl or tub. Use a rice paddle or wooden spoon to slice through the rice at a 45 degree angle to break up any lumps. Slowly pour vinegar over rice to spread evenly. You may not need all the vinegar.

Fan the rice so it cools to body temperature (98.6). Turn rice occasionally every 5 to 8 minutes. Cooling gives good flavor, texture and gloss. If it gets too cold, it will harden. Do not refrigerate. Keep covered with a warm damp cloth while making sushi.

To assemble, pick up a piece of nori and hold it flat in your left hand, rough side up. Take a spoonful of rice and place an oblong ball of rice on left side of nori. Flatten out the rice and make a groove for other ingredients. With a small spoon, wipe a little wasabi along rice. Add fillings of choice. Fold near corner of nori sheet over filling to make a pointed end. Use fingers to roll nori into a cone shape. Grasp nori to seal roll.

Funny sushi Picture

Funny sushi

Funny pics of sushi for kids.

 

 

 

 

 

 

 

 

 

Delicious Sushi Rolls (Maki-zushi)

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There are two main types of sushi, nigiri-zushi, which is vinegared rice hand-formed into oval shapes and topped with various raw and cooked seafood, and maki-zushiwhich is vinegared rice combined with seafood and vegetables then wrapped in an edible seaweed callednori and sliced into rounds. Nigiri-zushi is quite finicky to make at home and we tend to eat this type of sushi at Japanese restaurants and sushi bars. Maki-zushi, on the other hand, is far easier to prepare in your own kitchen and the taste of these delightful morsels has left many (including us) with an addiction for life! This sushi recipe requires a sushi mat for rolling. 2½ cups Japanese short-grain rice (like Koshihikari rice) 2½ cups cold water 4 tablespoons rice vinegar 3 tablespoons superfine (caster) sugar 2 teaspoons salt Your choice of fillings (see Sushi roll variations below) 6 sheets nori Japanese soy sauce Pickled ginger (gari) Wasabi paste PLACE the rice in a colander and rinse thoroughly under the tap until the water runs clear, then drain well. PLACE the rice and the cold water in a medium saucepan and bring to the boil. COVER the saucepan, turn the heat down to very low, and cook for 15 minutes without lifting the lid. TURN off the heat and allow to stand 10 minutes more, still covered, then spoon the rice into a large bowl. MIX together the vinegar, sugar and salt in a small bowl until the sugar dissolves, then drizzle over the rice. MIX together gently to coat the rice with the sushi vinegar, then set aside to cool to room temperature. TOAST each nori sheet very lightly by passing back and forth quickly over a stove-top hot plate (don't place it too close to the heat or else the delicate nori will burn). FOR instructions on how to fill, roll and eat sushi rolls click here.Sushi roll variations. The range of possible fillings for sushi rolls is enormous. By mixing and matching various ingredients you can create many different varieties. Here are some popular fillings, followed by a selection of our favorite sushi rolls: Smoked salmon Cooked shrimp (prawns) Crab (or surimi) Very fresh raw tuna and salmon Tofu (firm or silken) Eggs (made into an omelet and cut into strips) Toasted sesame seeds Cucumber Avocado Scallions (spring onions) Mushrooms Snow peas Snow pea sprouts Asparagus (lightly steamed) Carrot Each of the following sushi recipes makes 6 sushi rolls (or approximately 36 sushi rounds): Smoked salmon and asparagus sushi rolls. Cut 6 oz (180g) of smoked salmon into thin strips. Lightly steam 12 trimmed asparagus spears, then refresh them in cold water. Smear a small amount of wasabi in a horizontal line across the middle of each rice-topped nori sheet and arrange equal amounts of salmon and asparagus on top. Roll the sushi up and cut into 1½-inch rounds to serve. Tuna and cucumber sushi rolls. Cut a 10 oz (300g) piece of very fresh raw tuna into thin strips. Peel and remove the seeds from half a small-sized cucumber and cut the flesh into thin strips. Smear a small amount of wasabi in a horizontal line across the middle of each rice-topped nori sheet and arrange equal amounts of tuna and cucumber on top. Roll the sushi up and cut into 1½-inch rounds to serve. Shrimp and vegetable sushi rolls. Cut 12 large peeled, cooked shrimp (prawns) in half lengthways. Peel and remove the seeds from half a small-sized cucumber and cut the flesh into thin strips. Trim and cut 2 scallions (spring onions) into thin diagonal slices and thinly slice the flesh of ½ an avocado. Smear a small amount of wasabi in a horizontal line across the middle of each rice-topped nori sheet and arrange equal amounts of each filling on top. Roll the sushi up and cut into 1½-inch rounds to serve. Tofu, sesame and mixed vegetable sushi rolls. Lightly toast 3 teaspoons of sesame seeds in a frying pan. Cut 6½ oz (200g) of firm tofu into thin strips. Peel and grate a small carrot. Remove the stems from 6 fresh shitake mushrooms (or use soaked, dried mushrooms or regular mushrooms) and thinly slice the flesh. Wash and drain ½ cup snow pea sprouts. Smear a small amount of wasabi in a horizontal line across the middle of each rice-topped nori sheet and arrange equal quantities of each filling on top. Roll the sushi up and cut into 1½-inch rounds to serve. California sushi rolls. Cut 10 oz (300g) of crab (or surimi) into thin strips and mix with 2 tablespoons of Japanese or regular mayonnaise. Peel an avocado and cut the flesh into strips. Peel and remove the seeds from half a small-sized cucumber and cut the flesh into thin strips. Smear a small amount of wasabi in a horizontal line across the middle of each rice-topped nori sheet and arrange equal amounts of crab, cucumber and avocado on top. Roll the sushi up and cut into 1½-inch rounds to serve. As a variation, replace the crab with cooked shrimp. Egg and vegetable sushi rolls. Cook an ordinary omelet using 2 eggs seasoned with salt and pepper, then slice it into thin strips. Cut 12 snow peas into thin strips and grate a small carrot. Smear a small amount of wasabi in a horizontal line across the middle of each rice-topped nori sheet and arrange equal amounts of each filling on top. Roll the sushi up and cut into 1½-inch rounds to serve.