Salmon oyako temari: today’s treat!

From today on until December, we welcome Japanese cuisine fans and chefs-to-be with a series of recipes from the Washoku area at Japan Expo 16th Impact last July.

Today, chef Kazuhiro FUJIEDA is unveiling the recipe of oyako temari with smoked salmon and salmon roe!

To find out more recipes, keep visiting our website every week: we’ll publish one or two more recipes until Christmas!

For the sumeshi (vinegar-flavored rice for sushi)　       　

• 300g Japanese rice
• 340cl water
• Seasonning        　          　
• 3tbsp rice vinegar
• 1tsp salt
• 3tbsp sugar

For the salmon and roe

• 30g smoked salmon
• Salmon roe
• 2 pink radishes
• Dill

Cooking the sumeshi

• Rinse the 300g rice. Remove the water right away.
• Rinse the rice 3 or 4 times.
• Soak the rice in water for 40 minutes to 1 hour.
• Put the rice in a saucepan with the 360cl of water. Cover.
• Cook the rice for 5 to 7 minutes on high heat. When the water’s boiling, lower the heat. Cook for 10 to 12 minutes on low heat.
• Remove the saucepan from fire. Leave the rice for 10 to 15 minutes.
• Mix the ingredients for the seasoning and add it to the rice.
• Mix and leave to cool down. 

Preparing the temarizushi

• Make balls wuth the rice and smoked salmon using wax paper.
• Decorate with radish slices, salmon roe, and dill.

Enjoy! And tell us what it was like in the comments when you try it.

See you next week with new recipes and find more in our news feed!

In 2015, chef Kazuhiro FUJIEDA opened his own restaurant, Plume. In the past, he worked as a chef at Au Clocher de Montmartre (2013-2015), at Chamarré Montmartre (2008-2013), and at Moulin de la Galette (2006-2008) and L’Arpège (2002). He studied at Tsuji’s cuisine school (1998-2000).