Festive Salmon Temari Sushi.
You can Cook Festive Salmon Temari Sushi using 8 ingredients and 10 steps. Here is how you cook it.
Ingredients of Festive Salmon Temari Sushi
- What You needis 20 of pieces if thin, 10 pieces if thick Salmon (sashimi-grade).
- What You needis 10 of Capers.
- What You needis of For the sushi rice:.
- Lets Go Prepare 500 grams of Freshly cooked rice.
- Lets Go Prepare 50 ml of Vinegar.
- It's 1 of equal amount as the vinegar Sugar.
- It's 1 tsp of Salt.
- It's 1 of follow the instructions on the packaging (If using commercial sushi vinegar).
Festive Salmon Temari Sushi instructions
- I used this thinly sliced salmon this time..
- Make the sushi vinegar: Put the vinegar, sugar and salt in a small pan, and warm up while stirring to dissolve the sugar. (This one is brown because I used 100% rice vinegar.).
- Put the freshly cooked hot rice in a bowl or similar, and swirl on the sushi vinegar..
- Cut and fold to mix with a rice paddle, taking care not to mash the rice grains..
- When the sushi vinegar is evenly mixed in, and there are no lumps of rice, fan it to cool it down. This will make the sushi rice very shiny..
- Spread out a piece of plastic wrap on a scale, and place the sashimi on top. Since the sashimi I used this time was very thin I used 2 slices. If you have thicker slices of sashimi, 1 is fine..
- Set the scale to 0 (use the TARE function if you're using a digital scale) and put on 50 g of sushi rice. The rice sticks to the spoon, so dip the spoon in water each time. Add wasabi if you like..
- Twist the wrap tightly, and form a nice round ball. Keep the sushi wrapped in plastic to prevent it from drying out until it's time to serve them..
- Arrange them just before eating them. Top with capers to finish. Just one caper per piece made them look like shumai dumplings to me, so I put on 2 per piece..
- You can also form the sushi by putting a caper on the plastic wrap, then the sashimi, followed by the rice..