1½metric cupsushi riceabout 375mL (OR 3/4 metric cup of dry rice, adjust other sushi rice ingredients accordingly)
3shrimp3-5 depending on size
soy sauceto serve
You’ll be mixing (A) and dipping your fingers in to prevent them from sticking to the rice – if it gets too cloudy just make some more.Prepare the sushi rice.Devein the shrimp, then bring a small pot of water to a boil. Add the shrimp, boiling for 1 minute. Cut each shrimp in half (into two mirroring pieces).Cut the tuna, salmon and roast beef into 3-4cm slices.If using fresh wasabi, shave the end as you would when sharpening a pencil with a knife, then grate just a little and set the vegetable aside in cold water to keep fresh. If using ready-made wasabi paste, squeeze a little onto a dish.Mix the water and rice vinegar in a bowl.
Lay a large square of cling wrap on the counter. Choose a topping and place in the middle of the cling wrap. When using shrimp, place 2-3 pieces together in the center of the cling wrap square, cut side up (you will be showing the opposite, “pretty” or more textured side).
Scoop a little wasabi on your finger and spread it on your chosen topping. Dip your fingers in the vinegar water, then scoop 1 1/2 tablespoons of sushi rice and place it on your topping. Wrap it into a ball, twisting the cling wrap to squeeze it into shape.
And that’s all! Repeat with the different flavours, using a new piece of cling wrap for each topping type. Serve with soy sauce.
Course: Main Course
Keyword: Fish, Rice
Temarizushi https://www.oishi-washoku-recipes.com/temarizushi February 28, 2016