No45 [Cooking] Temari sushi
Sushi’s popularity exponentially increased over the last few years. It is now impossible to walk for a mile in central London without bumping into Itsu or Wasabi, while Waitrose is pulling a lot of sushi fans with their brand new fresh sushi counter. Sushi is definitely trending and it’s really not that difficult to cook at home. It is a misconception that all sushi making involves acquired skills. Temari-sushi is a bite-size round sushi you shape with a cling film, it’s super easy to make. When I feel like sushi but do not want to go out, I’ll cook and season rice and use the readily available ingredients such as smoked salmon, prawn and avocado to make a fabulous plate of sushi. Left over sushi rice goes straight to the freezer, so next time when I’m hungry all I need is to put that in the microwave, make it hot first to revive. When the rice is cooled down sushi will be ready in 10 minutes with the cling film!
- 2 slices each of salmon, sea bream, tuna, scallop, prawn (buy sushi-grade fish for raw consumption)
- Garnish of your choice (e.g., cucumber, lemon, cress, chives, flying fish roe, salmon roe)
- 150g Japanese rice (often sold as sushi rice)
- 40 ml sushi vinegar
- For sushi rice, wash the rice in a pot, rinsing with fresh running water until the water becomes clear. Use a strainer to drain the water, move the rice into a pan containing 200ml of water.
- Bring to a boil over a medium to high heat, then turn the heat right down and simmer for 15 minutes. Turn off the heat and let it rest for 10 minutes, keeping the lid on. Season with sushi vinegar and mix well.
- To make the sushi, place the fish of your choice on a sheet of plastic food wrap. Add a small amount of wasabi on top.
- Add about 20g of rice on top, wrap the plastic wrap around the rice ball. Twist and close the wrap tightly to make a perfect sphere.
- Take the rice ball out of the plastic wrap.
- Garnish with ingredients of your choice.
Prepared by Akemi Yokoyama
Leave a comment