Ingredients

For the temari sushi pumpkins:

• 100g thinly sliced smoked salmon
• 1 Sushi Nori sheet
• 250g Sushi Rice
• 5 tbsp Rice Vinegar
• 1 tsp salt

To serve:

• Wasabi Paste
• Sushi Ginger
• Soy Sauce

Instructions

1. Place a pot on the stove and add the Sushi Rice and 350ml cold water. Cover the pot, bring it to a boil, and simmer for 10 minutes.
2. Once the rice is cooked, turn off the heat but keep the lid on and leave the rice to rest for 15 minutes. After that time has passed, remove the lid and fluff the rice with a fork or rice paddle.
3. Mix together the rice vinegar and salt, and pour these over the rice while still hot. Cover with a damp tea towel and set aside at room temperature until ready to use. Using a cookie cutter or carefully with a knife, cut the smoked salmon into six circles.
4. To assemble the pumpkins, lay down some plastic wrap/cling film and place a piece of the cut salmon on top, followed by 1 tbsp rice on top.
5. Pull the ingredients together into a ball by pulling together the edges of the plastic wrap and twisting close to the ingredients. Use the palm of your hand to continue to shape the ball of sushi and once satisfied with the shape, remove the plastic wrap.
6. Cut a sheet of Sushi Nori into very small triangles. Place the triangles onto the Sushi to form the eyes and mouth using a little water to stick them down.
7. Serve with Wasabi Paste, Sushi Ginger and Soy Sauce. Enjoy!!