Temarizushi is a small ball-shaped sushi. Unlike nigirizushi, it can be made easily at home. Temarizushi looks fantastic for party and appetizer. It is extremely important to use glutenous Japanese rice to make sushi, otherwise rice grains don’t stick together to form a ball. I used Lundberg Organic Short Grain Brown Rice here, but most Japanese people use white Japanese rice.
Other than lox, toppings can be thinly sliced cucumbers or carrots, etc.
- 2 cups (360 ml) uncooked Japanese rice (either white or brown)
- Kombu (optional)
- Sushi vinegar
- 1/4 lb or more lox