The recipe for Temari sushi is the first of the Love from the East Menu for the column “Build the Menu”.
Temari sushi, a.k.a. “sushi balls”, are a type of sushi less known in the West, made by shaping rice with fish or vegetables or eggs or fruit, using plastic wrap, into small spheres.
I used scrambled egg crepes following the kinshi tamago recipe and salmon sashimi, and kiwi, but you can choose your favorite decoration.
➡️These “balls” are often served during celebrations for traditional occasions, such as Hinamatsuri (known as “Doll Festival” or “Girls’ Day”), precisely for their colorful appearance and ease of consumption.
➡️The name derives from temari, an embroidered sphere traditionally played with by Japanese children. Nowadays, these spheres are mainly used as decorative items and are available in souvenir shops.
The common ingredient in all types of sushi is sushi rice (also known as shari) with vinegar.
Fillings, decorations, seasonings, and preparation vary.
‼️N.B. Sushi is sometimes confused with sashimi, a dish consisting of thinly sliced raw fish or occasionally meat, without rice.
Ingredients
- 1 1/2 cups uruchimai rice
- 2 tbsp rice vinegar
- 1 tsp sugar
- 1 tsp salt (or gomashio)
Tools
- 1 Plastic Wrap
Steps
Prepare gohan rice and season it with rice vinegar, sugar, and salt.
Make balls of about 1 oz and keep them covered to prevent drying out.
Unroll the plastic wrap, place the garnish in the center and the rice ball on top, wrap the plastic wrap and shape with your hands to form a sphere. Close by twisting the two sides of the wrap.
Version with risoni:
You can opt for an “Italian” version with Organic Risoni with Lentils and Chickpeas, a pasta shape characterized by the versatility of rice.
Rich in protein and a source of fiber, thanks to their small shape and soft texture, the Organic Risoni Lentils and Chickpeas are also a source of plant-based proteins.
FAQ (Frequently Asked Questions)
How do you make gohan rice?
You can make it with a rice cooker or with a pot.
Wash rice in cold water and soak until the water becomes milky. This process should be repeated three times.
Cover with water with a 1:1 + a third water ratio and cook on high heat for 5 minutes, then lower the heat, cover, and continue without removing the lid until the water is completely absorbed (about 15 minutes).
Turn off the heat and let it rest for another 10 minutes, covered.
