Premium Shiro Shari: Elegant Temari Sushi at Home

Directions

• 1.Rinse the rice, place it in the rice cooker, and add water according to the sushi setting (water not included in ingredients). Cook the rice with slightly less water to make it firmer. Pour the sushi vinegar over the cooked rice and gently mix it using a slicing motion to create sushi rice. Leave to cool slightly. *Tip: Cover with a damp cloth or paper towel to prevent the surface of the sushi rice from drying out.*
  
• 2.Cut off the tails of the prawns. For the scrambled egg, whisk the eggs with the sugar and a pinch of salt. Heat a frying pan over medium heat, add the vegetable oil, and pour in the egg mixture, stirring to make scrambled egg. Remove while still moist.
• 3. For the toppings: cut the shiso leaves in half, slice the cucumber into thin rounds, and trim the radish sprouts to around 2 cm from the leafy ends.
• 4.Divide the sushi rice into portions of about 20g each (8 pieces per person). Place a piece of salmon, tuna, prawn, prosciutto, roast beef, or scrambled egg (half an egg) on a piece of cling film, add a portion of sushi rice on top, and wrap tightly in the cling film to form a round shape. Make 4 pieces of each topping. *Reserve a little scrambled egg for garnish.*
• 5.For the sea bream: place it on a piece of cling film, add a shiso leaf, then a portion of sushi rice, and wrap it up to form a ball. For the cucumber: arrange 5 cucumber slices on the cling film in a flower shape, place a portion of sushi rice on top, and wrap it up. Make 4 pieces of each.
• 6.Unwrap the cling film and arrange the sushi on a serving plate.

*Cooking time does not include rice cooking time.

Related Recipes