Temari Sushi

If you make rice with our special Kayanoya Kiwami Dashi, the rich taste lingers. In addition to sashimi and pickles, the toppings for this dish include shiitake mushrooms seasoned with dashi and flaked snapper. 


For about 20 pieces of sushi
  • Rice - 10.6 oz
  • Kayanoya Ultra-Premium Dashi Stock Powder - 1 packet
  • Rice vinegar for sushi - 5 tbsps
  • Sashimi (salmon, tuna) - 4 pieces each
  • Salmon roe pickled in soy sauce - preferred amount
  • Pickles - Preferred amount
  • Dried shiitake mushroom - 4 pieces
  • [A] Water - 1 cup
  • [A] Soy sauce - 1 tsp
  • [A] Sweet sake (Mirin) - 1 tsp
  • [A] Sugar - 1 tsp
  • Snapper fillet - 3.38 oz
  • Kayanoya Ultra-Premium Dashi Stock Powder - 1 packet (remove from the packet)
  • [B] Sugar - 1.5 tbsps
  • [B] Sake - 3 tbsps


  1. Put dashi packet in rice cooker, add slightly less water than normal, and start cooker. Once rice is ready, mix in sushi vinegar, put rice in a bowl, and roll the rice into small balls, roughly 5 cm or 2 inches in diameter.
  2. Rehydrate dried shiitake mushrooms with water and place in pot with [A]. Boil until broth evaporates.
  3. Cut snapper fillet into bite-sized pieces and place in boiling water. Add sake to taste. Carefully remove skin and place meat in a pan. Add [B] and stir-fry over low heat until flakey.
  4. Place the toppings of #2 or #3 on top of the rice balls (#1). Shape sushi lightly. Add soy sauce on sashimi to taste.

Used in this Recipe