Gluten-Free Omakase-Style Temari Sushi Bites

Ingredients

Shop links on this page are for short-grain sushi rice, plain unseasoned rice vinegar, sugar. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

• 2 cups short-grain sushi rice Shop
• 2 1/4 cups water
• 1/4 cup plain unseasoned rice vinegar Shop
• 2 tbsp sugar Shop
• 1 tsp salt
• 4 oz salmon sold for raw consumption, very thinly sliced
• 4 oz tuna sold for raw consumption, very thinly sliced
• 8 large shrimp, cooked, peeled and butterflied
• 1 ripe avocado, thinly sliced
• 1/2 English cucumber, shaved into ribbons
• 1 lemon, zested
• 2 tsp toasted sesame seeds Shop
• 1 scallion, finely sliced
• 1/4 cup tamari, for dipping Shop
• 2 tsp wasabi paste
• 1/4 cup pickled ginger

Instructions

1. 1 Rinse the rice until the water runs nearly clear. Cook with the water, covered, over low heat for 18 minutes, then rest off the heat for 10 minutes.
2. 2 Stir the rice vinegar, sugar and salt until dissolved and fold into the hot rice with a cutting motion. Cool to room temperature under a damp towel.
3. 3 Keep the fish refrigerated until the last moment. Lay a piece of plastic wrap on the counter and set a slice of salmon, tuna, shrimp, avocado or cucumber in the center.
4. 4 Top with about 1 1/2 tbsp rice, gather the wrap and twist tightly into a smooth ball. Unwrap onto a platter. Repeat to make about 32 bites.
5. 5 Garnish the salmon with lemon zest, the tuna with scallion, the avocado with sesame seeds and the shrimp and cucumber with a dot of wasabi.
6. 6 Serve at once with tamari, wasabi and pickled ginger. Do not leave the raw fish bites out for more than 2 hours.

Tips & Notes

• Buy fish sold for raw consumption from a trusted fishmonger, and keep it cold until you shape the bites. Raw fish is not advised for anyone who should avoid it; use extra shrimp, avocado and cucumber instead.
• Wet your hands and use plastic wrap to shape the temari. The rice stays smooth and does not stick to your fingers.
• Many wasabi pastes and pickled gingers include additives of uncertain origin. Choose ones labeled gluten-free for the omakase bites.

Common questions