When it’s Cherry Blossom season in Japan, we often make a lunch box full of Temari along with other dishes and take them to a park to enjoy a delicious lunch while looking at the beautiful blossoms – we call it ‘Ohanami’ (look at the beautiful flowers). You can make many kinds of Temari sushi using ingredients you have at home – this recipe will just give you an idea of what you can use to make it with.
Makes: 10 Temari
450g cooked short grain rice
45ml sushi vinegar / sushi seasoning
- Sushi prawn
- Wasabi Tobiko
- Smoked salmon with grated ginger
- Japanese pickles
- Grilled beef with teriyaki sauce on top
- Egg thread (thinly sliced omelette) with sesame seeds
- Edamame beans
- Cook the short grain rice as per the packet instructions. Once cooked, drizzle with sushi vinegar / sushi seasoning. Mix well and set aside to cool. Tip: I like to cover the rice with a wet tea towel so it doesn’t dry out.
- Get your preferred ingredients ready.
- To make the Temari, first place cling wrap on a bench. Place your preferred ingredients on top (smoked salmon, parched prawn cutlet etc.) Put about 45g of sushi rice on top of the ingredients and cover with cling wrap. Twist it with your hands to make a ball shape and set aside to mold the shape. Repeat this step to make the remaining Temaris.
- Once you have made them all, you can now remove the cling wrap and place them onto a serving plate or in a lunch box. Garnish with your preferred topping. I used grated ginger, sliced spring onion, toasted sesame seeds and shredded nori. Don’t forget to take soy sauce with you – enjoy!