These Temari Sushi, which translates to handball sushi, are great for either introducing people to sushi or attempting homemade sushi for the first time. There is no need to locate your nearest Asian store as all the ingredients are available in everyday supermarkets. I also use cooked prawns and, though not very authentic, smoked salmon slices so people needn’t be worried about eating raw fish or sourcing sushi grade fish. Japanese people might scoff at smoked salmon sushi but if it acts as a doorway sushi to trying more Japanese food then so be it. It might be to Japanese food what chip-shop curry sauce is to Indian but, like chip-shop curry sauce, it has become very popular among Westerners.
You will need a small amount of the sushi rice >>>here<<<, probably only a quarter of it so just quarter the quantities given in the recipe in the description of the sushi rice video. Or have extra prawns and salmon on hand and make as many handball sushi as you can until you run out of rice. Making the rice is a job by itself but you can make it the day before if you like, just cover the bowl with cling film until assembling the handball sushi.
You might think that the butterfly radish garnishes are overkill and as I look back at the picture now, I’d tend to agree, but they were just a bit of fun. I was watching a Rick Stein program on Japanese food and these sushi chefs came up with the idea and executed about 50 of them in 2 minutes. They made it look so easy that this self-proclaimed rookie cook was sure it would be no hassle. I guess it wasn’t but I probably spent more than the 2 minutes on each butterfly and they didn’t look nearly as impressive.
Serve it all up with small bowls of soy sauce and wasabi for people to dip their sushi into themselves and serve some sushi ginger. Sushi often comprises of many kinds of fish so sushi ginger acts as a pallet cleanser between each type of fish.
- a quarter portion of sushi rice (link above)
- 4 raw prawns
- 2-4 slices of smoked salmon
- 2 radishes (garnish)
- soy sauce
- wasabi paste
- sushi ginger
- Boil the prawns until they turn pink then add them to cold water to stop the cooking. Cooking time depends on the size of the prawns. Mine too 3-4 minutes.
- Then remove them from the cold water, pat them dry with kitchen paper and butterfly then by curling down their bellies, not through to their backhand fold them out flat.
- Now take a small sheet of cling film and cover one hand with it. Lay the first prawn, back side down on the cling, then dip your fingers of your other hand in a bowl of water before you scoop out about a golfball amount of sushi rice. Place it on top of the prawn and bring the sides of the cling film over the rice to wrap it into a ball shape. Twist the loose ends around to hold it in place while you shape it to your desired shape.
- Repeat for the rest of the prawns and if making in advance, keep them wrapped until just before serving.
- Make the smoked salmon balls in the same way, placing a small slice of salmon on the cling before adding the sushi rice. You might want to cut the salmon slices if they are too big.
- To garnish, I cut a radish into small julienne slices and scattered them over the prawn balls. Then I sliced another radish and with a small knife, I cut 6 triangular notches out of each slice so it looked they looked like butterflies.
- Serve them with small bowls of soy sauce and wasabi for dipping and some sweet, pickled, sushi ginger.