A couple of years ago, my cousin’s Japanese wife showed up to a family party with a bag full of individually wrapped sushi. I was curious about what she was doing with them. As I helped her unwrap the sushi, I started to see this beautiful sushi platter come together.
Once all the sushi was unwrapped, we carefully topped each piece with different toppings. There are so many options for toppings and all the combinations make it a lot of fun!
I listed the ones we used below, but you can also use Japanese mayo, roe, dill, pickled ginger, chives, etc. The combinations are endless! Chef K highly recommends a little slice of lemon to go with your salmon.
You can really flex your artistic side with this recipe. We had fun cutting out designs with nori and making creative shapes. Be adventurous, your goal should be to make each piece of sushi unique. This dish is not just food, it’s also a work of art.
Keep your sashimi on your rice, not the floor,
Your favorite alternative chefs, K & T
Temari Sushi (Sushi Balls)
Ingredients
-
1
batch of
sushi rice - 12 slices of assorted sushi
- 1 small slicing cucumber sliced into 20 1/16” circles
- Optional Toppings jalapeno, nori, sesame seeds, furikake, lemon, wasabi
Instructions
-
Place a few squares of plastic wrap on a work surface. Place a slice of sashimi or a few slices of cucumber in the center of the plastic wrap. If using wasabi, dab a little wasabi on each piece of sashimi.
-
Wet your hands and place a ball of rice on top of the sashimi or cucumber.
-
Using the plastic wrap, tightly wrap the rice into a ball and set aside. Repeat with the remaining sashimi or cucumber.
-
To serve, unwrap sushi ball and place on a platter. Garnish with your remaining optional toppings.