Estimated reading time: 2 minutes
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.
Like all sushi, they do make the perfect canapé or amuse-bouche. Check out the Amuse-Bouche Page as well as the Japanese Page.
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.
Let’s get our aprons on!
If you like the recipe, don’t forget to leave me a comment and that all important, 5-star rating! Thank you!
And if you make the recipe, share it on any platform and tag me @azlinbloor, and hashtag it #linsfood.
Lin xx
Smoked Salmon Temari Sushi with Wasabi Cream
Equipment
- 24-30 squares of cling film (about 3"-4" square)
- A bowl of cold water
Ingredients
- 150 g sushi rice
- 250 ml water
- 250 g smoked salmon cut into 1.5″ squares (roughly)
- salmon roe optional
- shiso perilla leaves or dill
- wasabi powder or wasabi paste
- 200 g crème fraîche mixed with the wasabi powder or paste, to taste
Sushi-su
- 30 ml rice vinegar
- 1 tsp sugar
- generous pinch salt
Instructions
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 bring to a boil on medium heat.
- 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.
Sushi-su
- 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.
Assembly
- Place one of the cling film squares on the palm of your hand, followed by a salmon square.
- Wet your 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.
To serve
- 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.
What a beautiful recipe! I love wasabi – can’t wait to give it a try.
I’ve never attempted sushi rice or sushi, but your tutorial makes it look pretty straightforward! Thanks for the tips!
I love sushi, but have never tried making it at home. This looks delicious! My husband would even like it to, since there is no seaweed wrap. Thanks for the rice cooking tips!
We adore sushi. Would love to make this at home and enjoy it more often.
OH! That is such a great idea! I love the flavors and how it looks. Thanks,
This looks yummy! I will try this.
Thank you Jen.