Temari sushi is a popular dish in Kyoto, Japan. Temari means "small ball" and this tiny sushi was originally made for GEISHA to be able to eat elegantly without opening their mouth. It is common for sushi to be made with raw fish so you have to eat it right after the sushi chef finishes making it. On the contrary temari sushi is often made with cooked fish/meat or vegetables. The Geisha prioritized customer service, so they used ingredients in their sushi that stayed delicious even after a while because they couldn't always eat right away. Also, the rice in Temari sushi is usually more flavorful with seasoned toppings and there is no soy sauce because Geisha wore expensive Kimono and didn't want to mess it up! That is why this dish is such a great party appetizer.
<Directions>
Make Japanese rice with a rice cooker or on the stove. Wash rice very well and set aside for 1 hour before you start cooking. Use 1 cup rice and 1.2 cups water, bring to a boil and simmer for 15 minutes covered. Turn off heat and leave covered for10 more minutes before serving.
In the Oke (large bowl), mix the cooked rice with the sushi vinegar.
Place a small amount of rice in plastic wrap and make tiny rice balls and set side.
Prepare the topping by cutting the smoked salmon into tiny 1 inch squares. Chop parsley and set to the side.
Place the smoked salmon on top of the rice in the plastic wrap and mold into a ball.
Garnish with Ikura/salmon roe and the parsley.
Oke is a round, flat-bottomed wooden tub or barrel used in the final steps of preparing rice for sushi. It is also used when serving Chirashi sushi to many people during celebrations. I will share about Chirashi in one of my next blogs.
<Ingredients>
1 cup Japanese rice
1.2 cup water
3 tbsp sushi vinegar (or 2.5 tbsp rice vinegar, 2 tbsp sugar & 1/2 tsp salt mixture)
1/2 lb smoked salmon
2 tbsp ikura/salmon roe
1 tbsp parsley
Temari sushi is also a very poplar dish for children because it is so tasty and easy to make. Please try it at home and see!
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