4 cups cooked sushi rice
Temari sushi toppings
Radishes, thinly sliced
Cucumber, thinly sliced
Scallions, finely chopped
Black and white sesame seeds
Sushi grade salmon roe
Sushi grade tuna
Grab a piece of saran wrap and place about 2 tablespoons of rice in the centre. Seal and shape the rice into a ball. Squeeze tightly when making the ball but not so tight that the rice is being mashed.
Take the rice ball out of the saran wrap and place it on a plate. Cover with a damp towel or plastic wrap.
Repeat this step until all the rice is used.
Now comes the fun part! This is where you get to be creative and create beautiful toppings for your Temari sushi. Think colourful and use vegetable cutters to make fun shapes.
When decorating Temari sushi, place the flat ingredients such as shiso leaf, sliced cucumber, sliced tuna, radishes, in saran wrap and top with a sushi ball. Wrap the plastic wrap around the Temari sushi and twist it to close. This helps the toppings adhere to the rice, preventing them from falling off.
Take the Temari sushi out of the plastic wrap, place on a serving plate and finish decorating with toppings. Repeat until all the Temari sushi is decorated. Always make sure to cover the plate with a damp kitchen towel or plastic wrap to prevent the rice from drying.
Refrigerate for no more than 1 hour as the texture of the rice will not be pleasant once it’s hard.