Ingredients
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2 cups rice
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400 ml water
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100 ml squeezed grapefruit juice
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2 tsp lemon juice
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0.5 tsp salt
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70g canola flowers
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6 pods broad beansSubstitute: green beans
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Sushi Toppings
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45g salmon
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45g tuna
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50g scallops
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2 prawns
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1 egg
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1 pinch of sugar
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1 pinch of salt
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3 shiso leavesSubstitute: basil
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avocado
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kiwi
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mango
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cheese slice
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Garnishes (as you like)
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canola flowersSubstitute: broccoli
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broad beansSubstitute: green beans
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radish slicesSubstitute: cherry tomatoes
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red onion slices
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red cabbage sprouts
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kinome leavesSubstitute: cilantro
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lime slices
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raspberries
Directions
These small rice balls are topped with seafood and garnished with fruit and vegetables. Temari-sushi provides rich vitamins and other nutrients and offers new tastes and textures.
Steps
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1
|
Rinse and strain the rice, leave in the colander for about 30 minutes, then cook in the rice cooker. |
|
2
|
Transfer the cooked rice to a bowl and add the grapefruit juice, lemon juice, and salt. Make sushi rice by mixing it quickly with a moistened rice scoop. |
|
3
|
Boil the canola flowers, then chop half finely for sushi rice and cut the other half into 4 cm strips for garnish. Shell and boil the broad beans, remove the skins, then chop coarsely for sushi rice, leaving a few whole beans to use as a garnish. |
|
4
|
Divide the sushi rice into three equal portions. Leave one portion plain, mix one with chopped canola flowers, and mix the last one with chopped broad beans. |
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5
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Topping: Slice the salmon, tuna, and scallops. Boil the prawns in salted water and cut them in half. |
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6
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Topping: Crack the egg into a bowl, beat it, and mix in a pinch of salt and sugar. Heat up the lightly oiled frying pan, pour in the mixture and make a thin, flat omelet. Cut the omelet into thin strips. |
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7
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Topping: Fold the shiso leaves in half lengthwise. Slice avocado, mango, kiwi and cheese into small pieces. |
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8
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Place a topping on cling wrap, then place a small dollop of the sushi rice. Gather the edges of the cling wrap together, twist and squeeze to make a neat ball. Remove the cling wrap. Repeat until all the sushi rice is used up. Place the sushi balls on a serving dish and use the garnish ingredients to decorate. |
