Potpourri Americana

I don't have a printer, so I print what I want to print here.
A collection of my personal bookmarks
HomeHome  FAQFAQ  RegisterRegister  Log inLog in  

Share | 

 Temari Sushi

Go down 


Number of posts : 2738
Age : 57
Location : Arizona, USA
Favorite Quote : Beware the deadly donkey falling from the sky You may choose the way you live, my friend But not the way you die
Registration date : 2007-08-11

PostSubject: Temari Sushi   Sun Sep 16, 2012 5:50 pm


Temari Sushi

Prep Time: 30 minutes

Cook Time: 30 minutes

Yield: Serves 4 (28 Temari Sushi)


Sushi Rice
1/2 inch lotus root
1/2 inch carrot
1 egg
A pinch of salt
2 lemon slices
1/4 avocado
1/4 cup Sakura Denbu
1/2 sheet of nori seaweed
3 shiso (Perilla)
Kaiware daikon (radish shoot) for garnish
1/2 cup dashi stock
1 tsp. sake
1 tsp. mirin
1 tsp. sugar
2 tsp. usukuchi (light color) soy sauce (or replace with 1 tsp. regular soy sauce + tsp. salt)
A pinch of salt
Your Selection of Sashimi
Tai (Sea Bream)
Hamachi (Yellowtail)
Uni (Sea Urchin)
You can also use cooked shrimp, smoked salmon, etc.
For US residents, you can buy sashimi grade raw fish at Catalina Offshore Products.


Remove the part of lotus root to make it look like flower pattern.
And cut out the carrot slices to look like flower.
In a small saucepan, bring Seasoning to a boil and add lotus root and carrot. Cook until soft.
In a non-stick frying pan heat oil over medium heat. In a bowl, whisk egg and salt together. Pour the egg mixture into the pan and make sure the egg is spread evenly. Flip once the bottom side is cooked. When the egg is cooked, take it out and chiffonade the egg into thin strips.
Place a sheet of plastic wrap on top of scale and measure 30g (2 Tbsp) of sushi rice and make a round ball. Transfer to a plate and measure next batch. Make sure to cover the rice ball with saran wrap and sushi rice with the damp towel to prevent from the rice drying.
Cut Sashimi into thin slices.
Place a sheet of plastic wrap and lay down the sashimi of your choice. Put the sushi rice ball on top, wrap the saran wrap around the rice ball. Twist and close the wrap tightly make a ball shape.
Continue with other ingredients.
Garnish with ikura, kaiware daikon, and other miniature greens.
Back to top Go down
View user profile http://hydracave.forumotion.com
Temari Sushi
Back to top 
Page 1 of 1

Permissions in this forum:You cannot reply to topics in this forum
Potpourri Americana :: Creative Endeavors :: Recipes :: Ethnic :: Asian-
Jump to: