Sushi Roll – Temari Style​

• Sushi Rice Preparation: Cook 50g of Japanese sushi rice with 50ml of water. Once the water is completely absorbed, cover the pot tightly and turn off the heat (or use an electric rice cooker for larger quantities). Prepare the sushi vinegar mixture by dissolving 6g of sugar and 2g of salt over heat until the sugar is fully melted. Gently fold the vinegar mixture into the hot rice using a wooden paddle. Keep the rice warm at 60–65°C.

• Shaping the Temari: Prepare 6 square pieces of plastic wrap, measuring 10x10cm each. Place 15g of the seasoned sushi rice in the exact center of a piece of plastic wrap. Gather the edges carefully and squeeze the rice into a neat 4cm sphere. Let it rest for 1–2 minutes to hold its shape, then gently remove the plastic wrap. Top each rice ball with a thinly sliced piece of sashimi-grade beef, salmon, scallop, or amberjack, molding it to follow the curve of the rice ball.

• Plating and Garnish: Place 3 different varieties of Temari sushi on a serving plate. Using a pastry brush, apply a thin layer of Yamamori soy sauce over the beef, salmon, and scallop. Slice a lemon thinly and place it as a centerpiece decoration among the 3 sushi balls.

– Wagyu Beef Garnish: Top with uni (sea urchin), wasabi, and edible gold leaf.

– Salmon Garnish: Top with microgreens/sprouts.

– Scallop Garnish: Top with ikura (salmon roe).

Teppanyaki Wagyu – Starchy Mountain Yam, Deep Umami: Ultra-thinly sliced Wagyu beef seared on a smoking hot griddle. The flavor profile features the foundational bitterness of the beef, a sharp and pungent kick from the wasabi, and the unique, viscous, starchy texture of grated mountain yam. Served with a robust, bold sauce designed to deeply infuse and coat the meat.