Temari Sushi 手毬寿司

Ingredients

• 2 cups uncooked sushi rice
• 1 tsp kombu dashi powder or about 2inch(5cm) Kombu strip
• ½ cup rice vinegar
• 1½ tbsp sugar
• 1 tsp salt
• 1 slice smoked salmon thinly sliced
• 1 egg fried flat
• 1 mini cucumber thinly sliced
• 1 small radish thinly sliced
• 1 tsp fish roe for toppings (*2)

Steps

1. 1

   Cook the sushi rice following Chopstick Chronicles' Sushi Rice recipe*1

2. 2

   Slice the mini cucumber and a radish to set aside.

3. 3

   Crack the egg and fry it flat in a frying pan. When it is cooled down, cut out 2 rounds using the 6.5cm diameter cookie cutter.

4. 4

   Score the belly side of the prawn to flat them.

5. 5

   place your favourite topping in the centre of a piece of cling wrap.

6. 6

   Place a scoop of rice on top of the topping by using a 1/3 cup then seal it together with the cling wrap and softly squish and shape it into a ball.

7. 7

   Continue to make sushi balls with various toppings.

8. 8

   Remove the cling wrap and place them on a serving plate.

9. 9

   Using a pair of chopstick or a tweezers, decorate the top of each temari sushi.