Temari Sushi

Name: Temari Sushi
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Lightly raise a can of fresh rice; A can water; 1 can (light rice can) Rice vinegar; Sugar; 50ml salt; 20g salmon; 10g Flying fish roe; Seaweed; 1 small piece Ham; a little Cheese; Some Cherry radish; 1 Okra; 1 Cucumber

by Qingyang Flagship Store

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

With the improvement of living standards, people pay more and more attention to healthy diet, and more and more office workers choose to make their own healthy and nutritious bento and take them to work. In the preparation of bento, in addition to healthy fruits and vegetables, protein-rich meat, eggs and other foods, there are also carbohydrates as energy sources, such as grains such as rice and corn, and potatoes such as potatoes. The simple, delicious and nutritious Japanese rice balls and sushi are also frequent visitors among office workers. If you are used to the common hand-rolled sushi and nigiri sushi, you might as well try a niche type of Temari sushi.
Temari Sushi (Japanese: Temari Sushi) is a traditional dish of Japanese Hinamatsuri. It is named after its round shape resembling a Japanese girl’s toy Temari ball. It also means completeness. It is also called ball sushi. Or round sushi. Temari sushi has a higher degree of freedom in making than ordinary sushi. The free collocation and combination of different ingredients make this sushi colorful and high-value. It will definitely make you who have just been liberated from busy work instantly full Blood resurrection.
Sushi production has high requirements for rice. This time I used a kind of rice that I saw accidentally and was attracted by its small and fresh pot-Qingyang "a pot of fresh rice". I didn't expect the sushi to have a special taste. it is good. This rice is the Wuchang rice flower scented rice recommended by "Tongue 2". It is put into a small pot within 8 hours after the rice is hulled, filled with nitrogen, and sealed to retain the freshest state and taste of the rice. The rice grains are smooth and jade, and the oil is bright and fragrant. The cooked rice is crystal clear, the taste is waxy and not bad, and it has the proper tenacity. It is not washed by hand. It is really not one of the best rice I have ever eaten. It is worthy of the rice bred from the rich black land of Northeast China. (The recipe comes from Jiuyuefeili, a master in the kitchen)

Temari Sushi

1. 1. Open a can of lightly raise "a can of fresh rice" and pour it into the inner pot of the rice cooker.
The fresh rice that does not need to be washed can not only retain the nutrition, but also make it convenient for lazy people like me.

2. Fill a can of mineral water or purified water with a rice can, pour it into the inner pot of the rice cooker, and start cooking the rice.
The rice pot used in packaging has the function of measuring the amount of water. The golden rice-water ratio of one pot of rice to one pot of water perfectly solves the problem that I have to cook several times for different rice to grasp the correct rice-water ratio. I am particularly satisfied.

3. While waiting for the rice to be cooked, prepare the other ingredients for Temari sushi.
A small piece of salmon and cherry radish are sliced into thin slices. The ham and cheese slices are pressed out with a flower mold. The okra is blanched and sliced. The cucumber is sliced into thin strips with a paring knife and prepared. Small saucer of flying fish roe and seaweed.

4. Add 20g sugar and 10g salt to 4.50ml rice vinegar to make sushi vinegar for later use. Of course, ready-made sushi vinegar can also be used.

5. After the rice is cooked, stir it loosely with a rice spoon, then pour an appropriate amount of sushi vinegar according to personal taste, and stir again evenly.

6. Spread a piece of plastic wrap on the cutting board, and scoop a small spoonful of rice (about 50 grams) onto the plastic wrap. If you can't grasp the weight in this step, you can also replace the chopping board with an electronic scale to operate it.

7. Lift the four corners of the cling film, hold it on the top of the rice, and shape the rice into a spherical shape.

8. A pot of fresh rice and a pot of water can make 9 balls of sushi of about 50 grams.

9. Put two pieces of salmon on the plastic wrap. (Pay attention to the ingredients on the side that touches the cling film first, and it will be on the top after making Temari sushi)

10. Remove the fresh-keeping film of the spherical rice balls just made and put them on the salmon.

11. Lift the four corners of the plastic wrap, and form a round shape just like making a spherical rice ball.

12. An exquisite and lovely Temari sushi is complete! You can squeeze a little mustard sauce on top of the salmon for garnish.

13. Use your creative ability and color matching to combine various ingredients into beautiful Temari sushi.
The girl's heart is full of wood~

Tips:
1. In addition to the ingredients listed in the recipe, you can also use avocado, eggs, shrimp, etc., as the ingredients for Temari sushi. You can choose and match according to your personal preference.
2. Lightly raise "a can of fresh rice" 206 grams per can, which is just the weight of two people, and the water used for cooking rice can be directly measured with a rice can. The golden rice-water ratio of one pot of fresh rice to one pot of water makes the cooked rice soft and glutinous and has an excellent taste. It saves the panning and locks the nutrition of the rice, which will surely capture the hearts of many rice lovers.