Cook your own temari sushi!

You're wondering what's so special about temari sushi? Well as their names suggest, they're round as a ball. As she was attending Japan Expo 19th Impact, Emi from the blog Cuisine BIO-Japonaise shared the recipe with you, teaching you how to make them with organic ingredients. We remind you of it so you can impress your hosts and enjoy a great dinner!

Ingredients for 2 or 3:

• 250ml of white round grain rice
• 350ml of water
• 3g of kombu (a type of seaweed)
• 1 cooked red beetroot
• 1 red pepper
• 1 green pepper
• 6 brown mushrooms
• Herbs for decorating

For the seasoning

• 4 tbs of rice vinegar
• 2 tbs of sugar
• 1/2 tsp of salt

For the egg pancakes

• 2 eggs
• 1 tsp of water
• 1 pinch of salt
• 1/2 tsp of vegetable oil

Preparation

• Wash the rice and drain it for 2 minutes.
• Put the rice in a saucepan and lay the kombu on top. Cover with water and let it soak for half an hour.
• Boil the water. As soon as it boils, lower the heat and cover the saucepan. Cook for 15 minutes over a slow heat.
• Remove the saucepan from the stove and leave to rest, covered, for 10 minutes. Put the rice in a big bowl.
• Prepare the seasoning: blend the rice vinegar, the rice, and the salt. Pour the result on the rice and blend carefully with a spatula. Cover with a dish towel and leave it to cool.
• Whisk the eggs with the tablespoon of water the pinch of salt. Heat the oil in a pan. Cook the blend in the pan like thin pancakes. Leave them to cool and cut thin slices.
• Grill the peppers and mushrooms. Peal the peppers and cut them into 2cm dices.
• Slice the beetroot and cut shapes with pastry cutters.
• Wipe the vegetables with kitchen paper.
• Put clingfilm on a table and lay a slice of vegetable. Add a portion of rice. Wrap it with the clingfilm and squeeze it to make a ball. Remove the clingfilm: you’ve made your first temari sushi!
  Now do the same thing with the other garnish and enjoy your temari sushi. You can also have a look at the pictures of the recipe on her blog.