Foryoueats: Temari Sushi

Name: Foryoueats: Temari Sushi
Total time: 60 min
Ingredients: For the Sushi Rice:; 5 cups sushi rice (cooked and seasoned) (prepared ahead of time; see my recipe for How to Make Sushi Rice); For the Seasoned Lotus Root & Carrot:; ½ inch lotus root (renkon); ½ inch carrot; ½ cup dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, or Vegan Dashi); 1 tsp sake; 1 tsp mirin; 1 tsp sugar; 2 tsp usukuchi (light-colored) soy sauce (I use light-colored soy sauce so the dish doesn‘t become too dark in color; you can use regular soy sauce); ⅛ tsp Diamond Crystal kosher salt; For the Shredded Egg Crepe (Kinshi Tamago):; 1 large egg (50 g each w/o shell); 1 Tbsp neutral oil; For the Temari Sushi:; ¼ avocado (thinly sliced); ¼ cup sakura denbu (seasoned cod fish flakes); 3 shiso leaves (perilla/ooba); ½ sheet nori (dried laver seaweed) (sliced into thin strips, for garnish); 2 slices lemon (for garnish); 5 sprigs chives (for garnish); ikura (salmon roe) (for garnish); For the Sashimi Choices:; sashimi-grade salmon; sashimi-grade tuna (maguro); sashimi-grade sea bream (tai); sashimi-grade yellowtail (hamachi); uni (sea urchin); cooked shrimp; smoked salmon

foryoueats.com

This recipe for Temari Sushi features perfectly seasoned sushi rice topped with an array of fresh sashimi, including salmon, tuna, sea bream, yellowtail, and more. Colorful garnishes like avocado,...

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Ingredients

For the Sushi Rice:
5 cups sushi rice (cooked and seasoned) (prepared ahead of time; see my recipe for How to Make Sushi Rice)
For the Seasoned Lotus Root & Carrot:
½ inch lotus root (renkon)
½ inch carrot
½ cup dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, or Vegan Dashi)
1 tsp sake
1 tsp mirin
1 tsp sugar
2 tsp usukuchi (light-colored) soy sauce (I use light-colored soy sauce so the dish doesn‘t become too dark in color; you can use regular soy sauce)
⅛ tsp Diamond Crystal kosher salt
For the Shredded Egg Crepe (Kinshi Tamago):
1 large egg (50 g each w/o shell)
1 Tbsp neutral oil
For the Temari Sushi:
¼ avocado (thinly sliced)
¼ cup sakura denbu (seasoned cod fish flakes)
3 shiso leaves (perilla/ooba)
½ sheet nori (dried laver seaweed) (sliced into thin strips, for garnish)
2 slices lemon (for garnish)
5 sprigs chives (for garnish)
ikura (salmon roe) (for garnish)
For the Sashimi Choices:
sashimi-grade salmon
sashimi-grade tuna (maguro)
sashimi-grade sea bream (tai)
sashimi-grade yellowtail (hamachi)
uni (sea urchin)
cooked shrimp
smoked salmon