Temari-zushi (手毬寿司)
Japan
Traditional Japanese sushi balls the size of a small temari toy. Vinegared rice is topped with various toppings – shrimp, processed cheese, scrambled egg, and avocado. Served as bright, easy-to-eat balls.
Ingredients
- 700 g rice
- 3 tbsp rice vinegar
- 1 tbsp sugar (for vinegar)
- 1 tsp salt (for vinegar)
- 200 ml water
- 4 pcs shrimp
- 2 pcs processed cheese
- 1 pcs egg
- 0.5 tsp vegetable oil
- 0.5 pcs avocado
- to taste soy sauce
Steps
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Prepare the vinegar dressing: in a bowl combine rice vinegar, sugar, and salt. Add the hot rice, quickly stir with a spatula for 2 minutes to obtain 'su-meshi'. Let the rice cool to a warm temperature.
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Form rice balls: place 20 g of rice onto the center of a piece of cling film, wrap and shape into a ball about 3 cm in diameter. Unwrap and place the ball on a tray. Repeat until you have the desired number of balls.
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Boil the shrimp: pour water into a pot, bring to a boil, add salt for boiling the shrimp. Add the shrimp, cook for 2 minutes, cool, peel off shells, legs and tails, then cut each shrimp lengthwise in half.
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Prepare the cheese: cut the processed cheese into 4 pieces.
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Make scrambled eggs: crack the egg into a bowl, add sugar and salt, mix well. Heat vegetable oil in a pan, remove from heat to cool, pour in the egg mixture while stirring, return to heat and cook until lightly set, without forming large curds. Remove from heat.
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Prepare the avocado: halve the avocado, remove the pit, halve one half again, peel the skin, slice the flesh into strips about 4 mm thick and drizzle with soy sauce.
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Assemble the sushi balls: place the chosen topping on a piece of cling film, put a rice ball on top, wrap the film, pressing the topping onto the rice. After forming all balls, remove the film and serve immediately.