Boil

To Prepare Vegan Temari Sushi
Mix cooked sushi rice and sushi seasoning together with a wooden rice paddle while rice is still hot, then set aside to cool.
Wet your hands with some water before scooping around 50g of rice. Place onto a cling wrap and roll rice into a ball. Repeat with the remaining rice (total of around 10 rice balls). Set aside.

To Prep Carrots
Cut carrot into 5mm thick slices. Using a flower shape cutter, cut each of the slices to reveal the flower shape then blanch in boiling water for 5 mins.

To Make ‘Pleated’ Asparagus Temari
Slice asparagus length-wise with a peeler and blanch for 1 min in boiling water.
Remove rice ball from the cling wrap.
To design, refer to image 1.1.

To Make Shiitake Mushroom Temari
Soak shiitake mushrooms in ½ cup of hot water for 30 mins. Once soaked, slit a cross on the top of mushrooms. In a small saucepan, heat up 1 tsp soy sauce and 1 tsp sugar and cook mushrooms for 10 mins.
To design, refer to image 1.2.

To Make Avocado Temari
Slice avocado thinly.
To design, refer to image 1.3

To Make Radish Temari
Slice baby radish thinly.
To design refer to image 1.4.

To Make Cucumber Temari
Slice cucumber qukes length-wise with a peeler.
Slice cherry tomatoes thinly.
To design, refer to image 1.5

To Make Seaweed Temari
Cut nori sheet into thin strips (½ cm).
To design, refer to image 1.6.

To Make Spinach Temari
Blanch Spinach for 30 secs in boiling water.
To design refer to image 1.7.

To Make Capsicum Temari
Cut both red and yellow capsicum into 3 sections each and roast in the oven at 180°C for 15 mins. Move into a bowl and cover for 5 mins. Peel away the skin.
To design, refer to images 1.8 and 1.9.

To Serve
Garnish temari sushi according to image references with carrots, sesame seeds and micro herbs.

To Make Smoky Spicy Vegan “Salmon”
Wash and peel carrots. Use peeler and slice carrots into thin strips.
Fill half a saucepan with water and bring to boil. Toss in carrot strips and boil for 3 mins. Drain and set aside to cool.
Mix all the remaining ingredients for the Smoky Spicy Vegan ‘Salmon’ together and pour into cooked carrot strips. Mix well, cover and keep in the refrigerator overnight.
The next day, remove from refrigerator and allow marinated carrots to reach room temperature, then chop them up into big chunks.
Mix all Spicy Sauce ingredients together and add in half of the spicy sauce to the chopped carrots and mix until well combined. Leave the rest of the spicy sauce aside for later use.

To Prepare Vegan Spicy Salmon Hand Roll
Mix cooked sushi rice and sushi seasoning together with a wooden rice paddle while rice is still warm. Divide into 4 equal portions.
Wrap a sushi mat with cling wrap on both sides and seal the sides.
Prepare a bowl of water on the side. Wet your fingers each time before handling sushi rice.
Place a nori sheet on sushi mat, spread one portion of sushi rice evenly onto the nori sheet covering the entire sheet leaving about ½ an inch from the edges uncovered with rice.
Sprinkle rice with sesame seeds.
Carefully flip nori over so the rice with sesame seeds side is facing down.
Place some spicy smoky salmon carrots about 1 inch from the edge of the rice from left to right. Then, place some cucumber strips, avocado slices and sprinkle some chopped spring onions and panko crumbs on top.
Holding the sushi mat, use index and middle fingers from both hands tucking the ingredients under the mat, start rolling from bottom till the entire sushi roll is concealed. Continue rolling till you reach the end of the sushi mat.
Unwrap the sushi mat and roll the sushi roll into the centre and and rewrap the sushi mat to tighten the sushi roll.
Wet a paper towel and wipe your knife before slicing the sushi roll into halves and cut 3 portions from each half. Wipe your knife each time before slicing.
Place sushi on serving dish and drizzle a teaspoon of spicy sauce over each piece. Sprinkle some chopped spring onions and serve with some wasabi, pickled ginger and soy sauce.