Temari-Zushi and Hoso Maki

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Temari-Zushi and Hoso Maki

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Ingredients

Adjust Servings:
Temari-Zushi
2 cups Sushi Rice
1 slice Proscuitto
1 slice Smoked Salmon
Wasabi Paste
Soy Sauce
Hoso-Maki
1 sheet Nori halved crossways
1 cup Sushi Rice
Wasabi Paste
1/4 Lebanese Cucumber cut lengthways, seeded and cut into long sticks
Soy Sauce reduced salt if possible
Pickled Ginger optional

Beginner's sushi

Cuisine:

Ingredients

Directions

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These are two of my favourite Japanese recipes for getting the kids involved. Temari-zushi are exceptionally easy to make; just a piece of cling film, a topping and a small amount of sushi rice. Then wrap up into a ball shape and you have these delightful bite-sized sushi balls. We chose to top ours with some prosciutto and smoked salmon. Make sure you make enough – they disappear quickly.

The second recipe is Hoso-Maki or Slender Rolls. This is the basic recipe for making sushi. From here you can move on to making larger rolls and the inside out ones. The most important thing is to get your sushi rice correct. My eldest loved playing with the rice, putting all of the ingredients in the right place and rolling up the bamboo mat.

Douzo meshiagare!

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Steps

1
Done

Temari-Zushi

Lay a sheet of cling film on a board, and place an ingredient such as a piece of smoked salmon in the centre.

2
Done

Top with an amount of rice about the size of a golf ball. Draw the edges of the cling film over the rice and salmon, while twisting together to make a ball shape. Repeat with the other ingredients.

3
Done

Just before serving remove the plastic wrap and decorate with a small amount of wasabi and nori threads. Serve with soy sauce

4
Done

Hoso-Maki Rolling Method - Right Handed

Place a bamboo mat on a board or other dry flat surface. Place half a sheet of nori on the mat, rough side up, with one edge of the nori lining up with the front edge of the mat.

5
Done

Dip your fingers into the vinegar water (see notes). With damp fingers, take the sushi rice and spread evenly over 2/3 of the nori, leaving a space at the back edge. With you right index finger, draw a line of wasabi along the rice.

6
Done

Place strips of cucumber side by side along the wasabi line.

7
Done

Using both hands, lift the edge of the mat and roll up to the end of the rice. While still wrapped, gently shape the roll, pushing the rice in at both ends

8
Done

Keep lifting up the front edge of the bamboo mat as you roll the sushi on to the remaining uncovered portion of nori, giving a final press on the edge before removing the mat completely.

9
Done

With a wet knife, slice the roll in half, then into thirds. Serve with pickled ginger garnish and a dipping dish of soy sauce

Zoe Negus

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