Temari sushi

Cooking Instructions

1. Simmer the rice first, and prepare other ingredients while simmering the rice:
   wash the cherry radish and cut it into round and thin slices (keep the ones of similar size and thickness); Use a scraper to scrape out thin slices of cucumbers (do not use the outermost cucumber skin and inner melon pulp); Add a little salt and a small amount of starch to the eggs, beat them, and spread them into egg skins over low heat; Green cabbage leaves (kale, spinach, rape, etc.) and coriander stalks, wash and blanch in hot water and set aside; Remove the shrimp line and marinate it with salt, starch and white pepper for a while to absorb the flavor, fry it in oil or blanch it in boiling water;

2. After the rice has been simmered, pour in the sushi vinegar, stir well, and let it sit for a while to absorb the flavor.
   Then according to the combination of ingredients, determine the size of the sushi, divide the rice into uniform spherical rice balls for later use (the size is about the same, and it is more beautiful when placed together~)
   I personally think that 50~60g is more appropriate, of course, the size is according to your own preferences~

3. Lay out the plastic wrap, put the ingredients you want to concave in the middle of the plastic wrap (note that the ingredients placed first on the bottom are finally flipped over and exposed on the outermost edge), then put on the spherical rice balls that were divided before, lift the plastic wrap from all sides, clench it tightly, arrange it into a spherical shape, and then place the plastic wrap with the mouth facing down, and let it stand for a while to shape.

4. When you eat it, remove the plastic wrap and make some garnishes (sprinkle some white sesame seeds, black sesame caviar, etc.) and it will be a beautiful Temari sushi