Name: Temari Sushi
Total time: 60 min
Yield: For about 20 pieces of sushi
Cuisine: Japanese
Ingredients: 10.6 oz of rice; 1 packet of Kayanoya Ultra-Premium Dashi Stock Powder; 5 tbsp of Rice Vinegar for Sushi; 4 pieces each of sashimi (salmon, tuna); Preferred amount of salmon roe pickled in soy sauce; Preferred amount of pickles; 4 pieces of dried shiitake mushroom; [A] 1 cup of water; [A] 1 tsp of soy sauce; [A] 1 tsp of sweet sake (mirin); [A] 1 tsp of Sugar; 3.38 oz of Snapper fillet; 1 packet of Kayanoya Ultra-Premium Dashi Stock Powder (remove from the packet); [B] 1.5 tbsp of sugar; [B] 3 tbsp of sake

Temari Sushi Temari Sushi

If you make rice with our special Kayanoya Ultra-Premium 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.

Instructions

Step 1

Put Kayanoya Ultra-Premium Dashi Stock Powder 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.

Step 2

Rehydrate dried shiitake mushrooms with water and place in pot with [A]. Boil until broth evaporates.

Step 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.

Step 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.

Temari Sushi Temari Sushi

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