Ingredients (makes 20 pieces):
For Sushi Rice:
- 2 cups* cooked sushi rice (see here)
- 3 Tbsp. rice vinegar
- 1-1/2 Tbsp. sugar
- 1/2 tsp. salt
- 10 edamame beans, frozen and shelled
- 5 medium shrimp, deveined and precooked
- 1 Tbsp. rice vinegar
- 2 Tbsp. water
- 1/8 tsp. salt
- 5 slices smoked salmon (about 5 oz.)
- 1 green onion
Garnish and Condiments:
- Soy sauce
- Wasabi paste
- Gari (pickled ginger)
*2 cups raw rice, about 1 lb. 7 oz. cooked rice
Prepare sushi rice using the ingredients listed. For steps to making sushi rice, see here.
Preheat other ingredients. Blanch edamame and place in cold water. Remove tails of shrimp and slice in half lengthwise.
Mix rice vinegar, water and salt in a bowl. Place drained edamame and sliced shrimp in the bowl and soak for 15 minutes to up to 6 hours in the refrigerator.
Cut smoked salmon slices in halves and mince green onion. Set aside.
Divide prepared sushi rice in half for the shrimp temari and smoked salmon temari.
Cut a large square of plastic wrap and place on a flat surface.
Place one piece of salmon at the center of the plastic wrap.
Place a bite sized scoop of sushi rice on top of the salmon. Gather the plastic wrap up around the rice ball, then twist the plastic wrap and make a ball shape.
Make a small indentation on top and place on the serving plate, rice side down. Then remove wrap.
Repeat steps 6 to 9 and make ten salmon temari-sushi pieces.
Make 10 pieces of shrimp temari-sushi using same steps as the salmon temari.
Top with minced green onion for salmon temari, top with edamame for shrimp temari.
Serve both with soy sauce, wasabi and gari. Enjoy!