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.
Smoked Salmon Temari Sushi with Wasabi Cream