How to make Temari sushi?

A method of preparing

1. Prepare rice according to our recipe.
2. Preheat the oven to 180°C. Slice some of the pumpkin into thin slices and the rest into cubes. Then spread everything out on a baking sheet and bake for 8-10 minutes.
3. To prepare kinshi tamago, beat the eggs in a bowl, then add the miso paste, soy sauce, and sugar. Heat a little oil in a frying pan and add the eggs. Fry them on both sides until they form a thin omelet. Remove from the pan, then fold them into quarters and cut into 2-3 mm wide strips.
4. Divide the cooked rice into portions using an ice cream scoop. Place the roasted pumpkin or surimi pieces inside the balls, then arrange them on a plate and cover with plastic wrap.
5. Heat oil in a pan and sauté the zucchini and mushrooms. Add 1 tablespoon of teriyaki sauce and mix. Let cool, then separate the strips. In the same pan, sauté the tofu and season with the remaining teriyaki sauce.
6. Lay out a piece of plastic wrap on the countertop, then arrange your chosen toppings in the center, slightly overlapping them. The surface area of ​​the toppings should be slightly larger than the diameter of the rice ball. Place the measured rice on top of the toppings, then gather the ends of the plastic wrap and roll them tightly, forming a ball. Set aside and unwrap only when all the temari are cooked.
7. Unwrap the sushi balls and place them on a plate. Garnish with sesame seeds and serve with ginger, wasabi, and soy sauce.

TIP: To prevent the avocado from turning dark, sprinkle it with a little lemon juice.

Examples of ingredient sets in our temari sushi:

1. Smoked trout, surimi, avocado, omelette, radish
2. Nori strips, smoked trout, avocado, lime
3. Zucchini, mango, tofu, sesame
4. Daikon, smoked trout, gourd, sesame
5. Baked pumpkin, gourd
6. Baked pumpkin, kinshi tamago, sesame
7. Zucchini, shrimp-shaped surimi, kinshi tamago, mushroom