Temari Sushi
1.
The rice is simmered first, and other ingredients are prepared at the same time as the rice is simmered:
Wash the cherry radish and cut into thin slices (reserve the same size and thickness); scrape out the cucumber slices with a scraper (do not use the outermost cucumber skin and the inner flesh); add a little salt and a little starch to the eggs, beat them, and low heat Spread into egg skins; green vegetable leaves (kale, spinach, rapeseed, etc.) and coriander stalks whole roots, wash in hot water and blanch them in cold water for later use; prawns to prawn thread and marinate with salt starch white pepper for a while to taste, fried or It can be cooked in boiling water
2.
Pour the simmered rice with sushi vinegar, stir evenly, and let it stand for a while to taste.
Then according to the ingredients, determine the size of the sushi, and divide the rice into even spherical rice balls for later use (the size is about the same, it’s more beautiful when placed together~)
Personally think that 50~60g is more suitable, of course the size is according to your preference~
3.
Lay out the plastic wrap, place the ingredients that you want to concave in the middle of the wrap (note that the ingredients placed first underneath are exposed on the outer side after being turned over), and then put on the previously divided spherical rice balls and lift them from all sides Squeeze the cling film tightly and arrange it into a spherical shape, then place the cling film with the mouth down and let it stand for a while to shape it.
4.
Remove the plastic wrap when you eat it, and make a garnish (sprinkle with white sesame and black sesame roe or something) to make a beautiful Temari sushi one by one.
Tips:
1. This sushi comes with high value, but as a staple food, its taste belongs to the comparison list.
2. You can also pack a small amount of favorite ingredients in the middle of the rice ball to make fillings, but don't be greedy to pack too much, it's easy to loose.
