Ingredients with Measurements:
- 2 cups of sushi rice
- 2 cups of water
- 2 tablespoons of rice vinegar
- 2 tablespoons of sugar
- 1 teaspoon of salt
- 4 sheets of nori seaweed
- 8 oz of fresh salmon, cut into small cubes
- 2 tablespoons of Sriracha sauce
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of chopped green onions
- 4 pieces of cooked shrimp tempura
- 4 pieces of bamboo leaves
Special equipment needed:
- Rice cooker
- Bamboo mat
Step-by-step instructions:
1. Rinse the sushi rice in cold water until the water runs clear.
2. In a rice cooker, add the rinsed rice and water and cook according to the manufacturer's instructions.
3. In a small bowl, mix together the rice vinegar, sugar, and salt until the sugar and salt are dissolved.
4. Once the rice is cooked, transfer it to a large bowl and add the vinegar mixture. Mix well and let the rice cool to room temperature.
5. In a separate bowl, mix together the Sriracha sauce, soy sauce, and sesame oil.
6. Add the cubed salmon to the sauce mixture and stir until the salmon is well coated.
7. Cut the bamboo leaves into small rectangles.
8. Place a sheet of nori seaweed on top of a bamboo mat.
9. Scoop a small amount of rice and place it on the nori seaweed, leaving a small border around the edges.
10. Place a piece of salmon on top of the rice.
11. Add a piece of shrimp tempura on top of the salmon.
12. Add another small scoop of rice on top of the shrimp tempura.
13. Fold the edges of the nori seaweed over the rice and salmon, using the bamboo mat to help shape it into a cylinder.
14. Wrap the bamboo leaf around the cylinder and tie it with a piece of kitchen twine.
15. Repeat steps 8-14 until all the ingredients are used up.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
N/A
Serving size:
Makes 4 servings
Nutritional information:
Calories per serving: 400
Fat per serving: 10g
Carbohydrates per serving: 60g
Protein per serving: 20g
Substitutions for ingredients:
- Instead of salmon, you can use tuna or cooked shrimp.
- Instead of Sriracha sauce, you can use any hot sauce of your choice.
- Instead of bamboo leaves, you can use plastic wrap.
Variations:
- Add avocado slices to the tenmusu for a creamy texture.
- Use different types of fish or seafood for a variety of flavors.
- Add pickled vegetables, such as carrots or cucumbers, for extra crunch.
Tips and tricks:
- Wet your hands with water before handling the sushi rice to prevent it from sticking.
- Use a sharp knife to cut the tenmusu into bite-sized pieces.
- Serve with soy sauce and wasabi for dipping.
Storage instructions:
Store leftover tenmusu in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, wrap the tenmusu in damp paper towels and microwave for 30 seconds.
Presentation ideas:
Arrange the tenmusu on a platter and garnish with chopped green onions and sesame seeds.
Garnishes:
Chopped green onions and sesame seeds.
Pairings:
Serve with miso soup and a side salad.
Suggested side dishes:
Miso soup and a side salad.
Troubleshooting advice:
- If the rice is too dry, add a little more water or vinegar mixture.
- If the rice is too wet, let it sit for a few minutes to absorb the excess moisture.
Food safety advice:
- Use fresh ingredients and cook the salmon to an internal temperature of 145°F.
- Wash your hands and utensils thoroughly before and after handling raw fish.
Food history:
Tenmusu is a traditional Japanese dish that originated in Nagoya, Japan. It is a type of onigiri, or rice ball, that is filled with tempura shrimp.
Flavor profiles:
The spicy salmon tenmusu has a savory and slightly sweet flavor from the sushi rice and vinegar mixture, with a kick of heat from the Sriracha sauce.
Serving suggestions:
Serve the spicy salmon tenmusu as a snack or appetizer. It is also a great addition to a sushi platter.
Related Categories
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Region: Japanese