Temari Sushi 手まり寿司
If you have around 1 hour to spend in the kitchen, Temari Sushi 手まり寿司 might be a super gluten free, dairy free, and pescatarian recipe to try. This hor d'oeuvre has 638 calories, 78g of protein, and 16g of fat per serving. For $6.14 per serving, this recipe covers 39% of your daily requirements of vitamins and minerals. This recipe serves 4. It is an expensive recipe for fans of Japanese food. 122 people were impressed by this recipe. This recipe from Just One Cookbook requires tuna, sakura denbu, uni, and egg. All things considered, we decided this recipe deserves a spoonacular score of 94%. This score is excellent. Chirashi Sushi Cake and Temari Sushi, Deconstructed Sushi (Chirashi Sushi), and Sushi Sandwiches are very similar to this recipe.
Servings: 4
Preparation duration: 30 minutes
Cooking duration: 30 minutes
Ingredients:
¼ avocado
½ inch carrot
Kaiware daikon (radish shoot) for garnish
½ cup dashi stock
1 egg
2 lemon slices
½ inch lotus root
1 tsp. mirin
½ sheet of nori seaweed
1 tsp. sake.jpg)
Salmon
A pinch of salt
3 shiso (Perilla)
You can also use cooked shrimp, smoked salmon, etc.
2 tsp. usukuchi (light color) soy sauce (or replace with 1 tsp. regular soy sauce + ¼ tsp. salt)
1 tsp. sugar
Sushi Rice
Tuna
Hamachi (Yellowtail)
¼ cup Sakura Denbu
Tai (Sea Bream)
Uni (Sea Urchin)
Equipment:
frying pan
sauce pan
whisk
bowl
plastic wrap
kitchen scale
Cooking instruction summary:
Remove the part of lotus root to make it look like flower pattern.And cut out the carrot slices to look like flower.In a small saucepan, bring Seasoning to a boil and add lotus root and carrot. Cook until soft.In a non-stick frying pan heat oil over medium heat. In a bowl, whisk egg and salt together. Pour the egg mixture into the pan and make sure the egg is spread evenly. Flip once the bottom side is cooked. When the egg is cooked, take it out and chiffonade the egg into thin strips.Place a sheet of plastic wrap on top of scale and measure 30g (2 Tbsp) of sushi rice and make a round ball. Transfer to a plate and measure next batch. Make sure to cover the rice ball with saran wrap and sushi rice with the damp towel to prevent from the rice drying.Cut Sashimi into thin slices.Place a sheet of plastic wrap and lay down the sashimi of your choice. Put the sushi rice ball on top, wrap the saran wrap around the rice ball. Twist and close the wrap tightly make a ball shape.Continue with other ingredients.Garnish with ikura, kaiware daikon, and other miniature greens.
Step by step:
1. Remove the part of lotus root to make it look like flower pattern.And cut out the carrot slices to look like flower.In a small saucepan, bring Seasoning to a boil and add lotus root and carrot. Cook until soft.In a non-stick frying pan heat oil over medium heat. In a bowl, whisk egg and salt together.
2. Pour the egg mixture into the pan and make sure the egg is spread evenly. Flip once the bottom side is cooked. When the egg is cooked, take it out and chiffonade the egg into thin strips.
3. Place a sheet of plastic wrap on top of scale and measure 30g (2 Tbsp) of sushi rice and make a round ball.
4. Transfer to a plate and measure next batch. Make sure to cover the rice ball with saran wrap and sushi rice with the damp towel to prevent from the rice drying.
5. Cut Sashimi into thin slices.
6. Place a sheet of plastic wrap and lay down the sashimi of your choice.
7. Put the sushi rice ball on top, wrap the saran wrap around the rice ball. Twist and close the wrap tightly make a ball shape.Continue with other ingredients.
8. Garnish with ikura, kaiware daikon, and other miniature greens.
Nutrition Information:
covered percent of daily need
