Temari sushi with Yamasa soy sauce

Rice:

• 500 gr sushi rice
• 12 tablespoons rice vinegar
• 6 teaspoons of cane sugar

Accessories:

• 3 tablespoons Teriyaki sauce
• 1 teaspoon soy sauce for light sushi
• 6 stripes gourds
• ½ sheet of burrowsi cut into strips
• 100 g smoked salmon or trout
• 100 g of natural tofu, cut into thin slices
• 1 carrot, cut into thin slices
• ½ zucchini, thinly sliced
• 1 cucumber, thinly sliced
• 2 eggs
• Sugar or honey to taste
• 1 tablespoon of oil
• ½ avocado cut into strips
• 1 tablespoon of lemon juice
• ½ mango cut into strips

For decoration:

• Sesame
• Chives
• Sprouts
• Caviar

To serve:

• Light soy sauce
• Wasabi 
• Pickled ginger 

1. Prepare rice according to our recipe.
2. To prepare kinshi tamago, beat the eggs in a bowl, then add the soy sauce and sugar or honey. 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.
3. Divide the cooked rice into portions using an ice cream scoop, then arrange on a plate and cover with cling film.
4. Heat a little olive oil in a pan and sauté the carrots and zucchini. Add a tablespoon of teriyaki sauce and mix. Let cool, then separate all the strips. In the same pan, sauté the tofu and season with a little teriyaki sauce.