Directions

To Prepare Vegan Temari Sushi

1. Mix cooked sushi rice and sushi seasoning together with a wooden rice paddle while rice is still hot, then set aside to cool.
2. 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

1. 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

1. Slice asparagus length-wise with a peeler and blanch for 1 min in boiling water.
2. Remove rice ball from the cling wrap.
3. To design, refer to image 1.1.

To Make Shiitake Mushroom Temari

1. 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.
2. To design, refer to image 1.2.

To Make Avocado Temari

1. Slice avocado thinly.
2. To design, refer to image 1.3

To Make Radish Temari

1. Slice baby radish thinly.
2. To design refer to image 1.4.

To Make Cucumber Temari

1. Slice cucumber qukes length-wise with a peeler.
2. Slice cherry tomatoes thinly.
3. To design, refer to image 1.5

To Make Seaweed Temari

1. Cut nori sheet into thin strips (½ cm).
2. To design, refer to image 1.6.

To Make Spinach Temari

1. Blanch Spinach for 30 secs in boiling water.
2. To design refer to image 1.7.

To Make Capsicum Temari

1. 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.
2. To design, refer to images 1.8 and 1.9.

To Serve

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