Temari Sushi is balls of sushi rice wrapped up in anything you like – thinly sliced fish, avocado, omelette, prawns or my favourite, smoked salmon. These must be one of the easiest sushi types to make, with the added advantage that if you’re not a fan of seaweed, you can still enjoy this simple yet most elegant of dishes.
There really is no exact way of cooking sushi rice, it’s a simple case of having enough water to cook the rice through the absorption method, then letting it rest a good 15 minutes after.
What gives sushi rice the distinctive sweet taste is the addition of sushi-su, which is the rice vinegar mix you add to the cooked rice. A well balanced sushi-su is important of course but once again, it really is down to the individual taste. Some prefer a more vinegary taste while others like sweeter rice. I am in the middle of course!
What’s important is that you must let your rice cool down, there really is no need to use a hair dryer for this as you might hear some people say. Just spread the rice on a large flat plate, leave it in a cool place (not the fridge) and you should be able to start in an hour or so.
- 150g sushi rice
- 250ml water
- 250g smoked salmon, cut into 1.5" squares (roughly)
- salmon roe (optional)
- shiso (perilla) leaves or dill
- wasabi powder or wasabi paste
- 200g crème fraîche, mixed with the wasabi powder or paste, to taste
- 30ml rice vinegar
- 1tsp sugar
- generous pinch salt
- 24-30 squares of cling film, about 3"-4" square
- a bowl of cold water
- Let's make the sushi-su first. Place everything in a small saucepan, heat on lowest setting for 2-3 minutes until the sugar has dissolved. Stir, take off heat and leave to cool completely before using.
- Now the rice. Rinse the rice in some cold water until it runs clear, then drain.
- Place the rice in a saucepan, add the 250ml of water and leave it to soak for 20 minutes.
- Place the saucepan on medium high heat and bring to a boil.
- Lower heat, put a lid on and simmer for 10 minutes.
- Take it off the heat and leave to stand, covered, for another 15 minutes.
- After 15 minutes, dish the rice out onto a large, flat plate. Sprinkle the cooled sushi-su on the rice and mix thoroughly with a couple of wooden spoons.
- Leave the rice to cool completely.
- Place one of the cling film squares on the palm of your hand, followed by a salmon square.
- Wet you hands, take a small portion of sushi rice, squeeze into a ball and place in the centre of the salmon.
- Wipe your hands if you need to, join the corners of the cling film and twist to form a tight ball, see picture, leave aside.
- Repeat with all the salmon pieces.
- Place a dollop of wasabi cream onto whatever serving plate/spoon you're using.
- Place a temari sushi on the wasabi cream and top the sushi with your choice of topping, in this case, a leaf and some salmon roe. You can also have just a spring onion, look at the top picture and you'll see that the cream is on top of the sushi with the slither of spring onion.