RECIPES
Temari sushi
By
1 hour
Preparation time
17 minutes
Cooking time
Makes 12
Print

INGREDIENTS

Sushi rice

400g sushi rice

600ml water

1 tsp salt flakes

4 tsp caster sugar

60ml rice wine vinegar

Tuna salad

Furikake (Japanese rice seasoning)

185g tin tuna, drained

1-2 tbsp Kewpie mayonnaise

Salt flakes to taste

Salmon sashimi and wasabi

Sashimi grade salmon
Wasabi

Cucumber and pickled ginger

Cucumber

Pickled ginger

To serve

Soy sauce

Kewpie mayonnaise

Pickled ginger

Wasabi

METHOD

Sushi rice

  1. Place the rice into a fine sieve and wash under running water until the water runs clear. Allow to drain well.
  2. Place the rice into an unperforated steam container and add the water.
  3. Steam at 100°C for 17 minutes.
  4. Combine, salt, sugar and rice wine vinegar, mix to dissolve. Stir through the rice after it has been removed from the steam oven.

Tuna salad temari sushi

  1. Place a sheet of cling wrap on a flat surface. Sprinkle over a generous amount of furikake.
  2. Add 2 tbsp cooked sushi rice to the middle of the cling wrap, press down slightly.
  3. Add some tuna salad to centre of the rice and top with another 1 tbsp of sushi rice.
  4. Bring the corners of the plastic together, seal and twist to make a ball. Not too tight. Let to set in the refrigerator for 1 hour.

Salmon sashimi and wasabi

  1. Place a sheet of cling wrap on a flat surface. Place 3 thin slices of salmon in the middle of the cling wrap, add a small dob of wasabi to the salmon, top with 3 tbsp cooked sushi rice.
  2. Bring the corners together, seal and twist to make a ball. Not too tight. Let set in the refrigerator for 1 hour.

Cucumber and pickled ginger

  1. Place a sheet of cling wrap on a flat surface. Place 3 very thin slices of cucumber in the middle of the cling wrap, top with 2 tbsp of cooked sushi rice, press down slightly.
  2. Add a small amount of pickled ginger to centre of the rice, and then top with another 1 tbsp of sushi rice.
  3. Bring the corners together, seal and twist to make a ball. Not too tight. Let set in the refrigerator for 1 hour.

To serve

  1. Remove from the refrigerator, unravel and serve with soy sauce, Kewpie mayonnaise, pickled ginger and wasabi.

Hints and tips

  • Wetting your hands and fingers a little will make handling the cooked sushi rice easier.
  • Have fun with many different toppings and fillings. Finely sliced omelette, cooked prawns, salmon roe and avocado to name a few.
  • This is a great recipe to make with children and packed in school lunchboxes.

APPLIANCE / FUNCTION

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1 Session selected

  • Free Discovery Product Demonstrations

    Miele Experience

    Thursday 08th September 2016

    At 10:30 am - 12:00 pm

    Knoxfield

    Person
    Free

Total $0.00