How to Cook Perfect Simple Temari Sushi Using a Pack of Sashimi

Without fail recipe ultimate Simple Temari Sushi Using a Pack of Sashimi easy, bouncy, practical.

Good Evening every body, at this time you get present recipe Simple Temari Sushi Using a Pack of Sashimi with 22 ingredients and 15 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 22 ingredients and 15 stages of easy cooking Simple Temari Sushi Using a Pack of Sashimi.

Ingredients all Simple Temari Sushi Using a Pack of Sashimi

1. Prepare 1 : . [Sushi rice].

2. Prepare 540 ml : White rice.

3. Prepare 270 ml : Water.

4. Prepare 66 ml : 〇 Vinegar.

5. Needed 4 cm : piece 〇 Kombu.

6. Prepare 1 1/2 tsp : 〇 Salt.

7. Needed 2 tbsp : 〇 Sugar.

8. Needed 1 tbsp : 〇 Mirin.

9. Needed 1/2 : lemon 〇 Lemon juice.

10. Prepare 1 : [Sushi Toppings].

11. Prepare 1 : egg Egg soboro.

12. Prepare 1 : A pack of sashimi.

13. Prepare 3 : pieces Smoked salmon.

14. Needed 1 : [Toppings].

15. Prepare 1 : Salmon roe, sansho leaf.

16. Needed 1 : Egg yolk soboro, ginger.

17. Needed 1 : Green onion, mitsuba, pickled ginger.

18. Prepare 1 : Mentaiko, denbu.

19. Needed 1 : Ginger, any type of cheese.

20. Prepare 1 : Cherry tomatoes, boiled eggs.

21. Prepare 1 : [Garnish].

22. Needed 1 : Pickled ginger, sudachi citrus, shredded daikon radish.

If all ingredients Simple Temari Sushi Using a Pack of Sashimi it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking Simple Temari Sushi Using a Pack of Sashimi

1. ■ Cook the rice using a little less water than usual, then steam for 15 minutes. ■ Heat the ○ ingredients, except for the lemon juice, just until the sugar melts. Allow to cool, and once cooled, add the lemon juice..

2. Transfer the rice to a handai (or large bowl), and gradually pour over the sushi vinegar from Step 1. While fanning with a fan in an upward motion, mix the rice in a cutting motion with a rice spatula, taking care not to crush the grains of rice..

3. The sashimi I used in this recipe was a mix of sashimi. Thinly slice any thick pieces..

4. Add 1-2 teaspoons of sugar and 1 tablespoon of water to 1 egg to make the soboro, then pass it through a strainer..

5. Place half a spoonful of rice onto a piece of plastic wrap and squeeze into a ball. Make enough balls for the toppings that you have. Then place a sushi topping onto the same plastic wrap, place the rice ball on top, and squeeze together again..

6. [Egg soboro (salmon roe)].

7. [Squid & shiso leaf (ginger)].

8. [Squid & shiso leaf (salmon roe)].

9. [Tuna (green onion)].

10. [Salmon (green onion)].

11. [Yellowtail (ginger)].

12. [Octopus (pickled myoga)].

13. [Octopus (wasabi)].

14. [Smoked salmon (lemon)].

15. [Smoked salmon (cream cheese & black pepper)].

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