Temarizushi is ball shaped sushi topped with a variety of colourful toppings, usually served as a celebratory dish. I do have a cause for celebration – I started my new job last week. 🙂
Temarizushi is not dissimilar to other types of nigiri sushi and usually contains raw fish. I am not a fan of raw fish so I made mine vegetarian using whatever ingredients I could find in my kitchen. You can construct temarizushi using pretty much anything, so there is plenty of room for vegans and vegetarians to be creative.
Almost all types of vegetables work well – raw, grilled, roasted, sautéd, or blanched. For extra flavour, I brushed the reverse of the toppings with a little white miso sauce (recipe below):
Sweet White Miso Sauce Ingredients:
- 1 tbsp of white miso
- 1 tsp of mirin (sweet cooking sake)
- 1 tsp of soy sauce
- a tiny pinch of ground white pepper
- a tiny pinch of raw cane sugar
Sweet White Miso Sauce Directions:
- In a small mixing bowl, mix the ingredients well.
- In a small saucepan on low heat, lightly heat the mixture for 5 minutes whilst stirring well. Add a little water if mixture becomes too thick.
- Transfer to ramekin or sauce dish You can make extra for salads. Add a little olive oil to your miso sauce and you have a delicious salad dressing.
- Make sushi rice. See here for sushi rice recipe.
- Cut several sheets of cling film measuring approx. 15cm x 15cm and place on clean worktop.
- Arrange toppings in the middle of the film. The outer side of the toppings faces down.
- If you like, brush some miso sauce on the reverse of the toppings and add a tiny blob of wasabi.
- Add a tablespoon of rice over the topping.
- Draw up all four corners of the cling film and twist the cling film to tighten.
- Shape rice into a ball.
- Gently unwrap cling film and place sushi onto plate or bento box.
- Feel free to garnish further with sesame seeds, spring onion / scallion, chive, etc.