Temari Bento

Ingredients

Method

1. 1

   Steam the rice with slightly less water than usually called for. Once done, mix the vinegar, sugar, and salt together and stir into the cooked rice while it is still hot. Then divide the rice into four equal portions, splitting each portion into six equal parts.

2. Let's make the Scrambled Egg Curds

   2

   Crack the eggs into a bowl and add the [A] ingredients. Beat until smooth. Heat the oil in a frying pan and add the egg. Stir continuously to scramble the egg into small, fluffy curds. Pour into a bowl or baking pan and set in cold water to chill.

3. 3

   Place a sashimi slice on a small ball of sushi rice. The latter on top of the former, on a sheet of plastic wrap. Pick up the edges of the wrap and form into a pouch. Twist the pouch to tighten until the rice and sashimi are pressed together into a small ball. Eggplant Temari: Thinly slice the pickled eggplant on the diagonal. Place a ball of rice on top of one slice and form into temari. Squid-Shiso Temari: Place ¼ of a shiso leaf on top of the squid sashimi. Put a ball of rice on top of one slice and form into temari. Top with a dab of wasabi. Egg-curd Temari: Put a ball of rice on top of a small pile of egg curds and form into temari. Top with a pinch of pink rousong. Tuna Temari: Put a ball of rice on top of a slice of tuna sashimi and form into temari. Top with a pinch of diced green onion. Scallop Temari: Put a ball of rice on top of a scallop and form into temari. Top with a small spoonful of salmon roe. Salmon Temari: Put a ball of rice on top of a slice of smoked salmon and form into temari. Top with a pinch of capers.