Temari-sushi

1

Prepare sushi rice using the ingredients listed. For steps to making sushi rice, see here.

 

2

Preheat other ingredients. Blanch edamame and place in cold water. Remove tails of shrimp and slice in half lengthwise.

 

3

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.

 

4

Cut smoked salmon slices in halves and mince green onion. Set aside.

 

5

Divide prepared sushi rice in half for the shrimp temari and smoked salmon temari.

 

6

Cut a large square of plastic wrap and place on a flat surface.

 

7

Place one piece of salmon at the center of the plastic wrap.

 

8

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.

 

9

Make a small indentation on top and place on the serving plate, rice side down. Then remove wrap.

 

10

Repeat steps 6 to 9 and make ten salmon temari-sushi pieces.

 

11

Make 10 pieces of shrimp temari-sushi using same steps as the salmon temari.

 

12

Top with minced green onion for salmon temari, top with edamame for shrimp temari.