Recipe of Quick Festive Salmon Temari Sushi

Hey everyone, it's Brad, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Step-by-Step Guide to Prepare Ultimate Festive Salmon Temari Sushi. One of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Festive Salmon Temari Sushi, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Festive Salmon Temari Sushi delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Festive Salmon Temari Sushi is 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook Festive Salmon Temari Sushi using 8 ingredients and 10 steps. Here is how you cook it.

The thinly sliced salmon I got looked a bit too thin to serve as sashimi, so I used it to make temari sushi, or small ball-shaped sushi. 50 g of sushi rice is a bit bigger than bite size. Adjust the amount of sushi rice per piece as desired. Sliced salmon combined with avocado should be delicious too. You can also try using sashimi-grade maguro (lean tuna), scallops, sea bream and so on to make a colorful assortment. Recipe by Mekamahao

Ingredients and spices that need to be Take to make Festive Salmon Temari Sushi:

1. 20 pieces if thin, 10 pieces if thick Salmon (sashimi-grade)
2. 10 Capers
3. For the sushi rice:
4. 500 grams Freshly cooked rice
5. 50 ml Vinegar
6. 1 equal amount as the vinegar Sugar
7. 1 tsp Salt
8. 1 follow the instructions on the packaging (If using commercial sushi vinegar)

Instructions to make to make Festive Salmon Temari Sushi

1. I used this thinly sliced salmon this time.
2. Make the sushi vinegar: Put the vinegar, sugar and salt in a small pan, and warm up while stirring to dissolve the sugar. (This one is brown because I used 100% rice vinegar.)
3. Put the freshly cooked hot rice in a bowl or similar, and swirl on the sushi vinegar.
4. Cut and fold to mix with a rice paddle, taking care not to mash the rice grains.
5. When the sushi vinegar is evenly mixed in, and there are no lumps of rice, fan it to cool it down. This will make the sushi rice very shiny.
6. Spread out a piece of plastic wrap on a scale, and place the sashimi on top. Since the sashimi I used this time was very thin I used 2 slices. If you have thicker slices of sashimi, 1 is fine.
7. Set the scale to 0 (use the TARE function if you're using a digital scale) and put on 50 g of sushi rice. The rice sticks to the spoon, so dip the spoon in water each time. Add wasabi if you like.
8. Twist the wrap tightly, and form a nice round ball. Keep the sushi wrapped in plastic to prevent it from drying out until it's time to serve them.
9. Arrange them just before eating them. Top with capers to finish. Just one caper per piece made them look like shumai dumplings to me, so I put on 2 per piece.
10. You can also form the sushi by putting a caper on the plastic wrap, then the sashimi, followed by the rice.

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So that is going to wrap this up for this special food Recipe of Quick Festive Salmon Temari Sushi. Thanks so much for reading. I'm confident you will make this at home. There's gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!