Catalan-style Temarizushi

Ingredients

In this Catalan adaptation of Temarizushi, we incorporate the flavors and ingredients typical of Catalan cuisine. The vinegared rice is seasoned with olive oil and lemon zest, giving it a Mediterranean touch. The seafood options include marinated anchovies, grilled prawns, and cured salmon, which are commonly found in Catalan dishes. Additionally, we garnish the sushi with roasted red peppers, pickled onions, and fresh herbs, adding a burst of color and flavor. The use of traditional Catalan sauces, such as romesco and aioli, further distinguishes this dish from its Japanese counterpart. We alse have the original recipe for Temarizushi, so you can check it out.

• 2 cups (470ml) sushi rice 2 cups (470ml) sushi rice
• 4 cups (940ml) water 4 cups (940ml) water
• 1/4 cup (60ml) rice vinegar 1/4 cup (60ml) rice vinegar
• 2 tablespoons olive oil 2 tablespoons olive oil
• Zest of 1 lemon Zest of 1 lemon
• 12 marinated anchovies 12 marinated anchovies
• 12 grilled prawns 12 grilled prawns
• 12 slices of cured salmon 12 slices of cured salmon
• 1 roasted red pepper, thinly sliced 1 roasted red pepper, thinly sliced
• 1/4 cup pickled onions 1/4 cup pickled onions
• Fresh herbs (such as parsley or chives), for garnish Fresh herbs (such as parsley or chives), for garnish
• Romesco sauce, for serving Romesco sauce, for serving
• Aioli, for serving Aioli, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 55g, 2g
• Protein: 12g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   Rinse the sushi rice under cold water until the water runs clear.
2. 2.
   In a saucepan, combine the rinsed rice and water. Bring to a boil, then reduce the heat and simmer for 15 minutes or until the rice is cooked.
3. 3.
   In a small bowl, mix the rice vinegar, olive oil, and lemon zest.
4. 4.
   Transfer the cooked rice to a large bowl and pour the vinegar mixture over it. Gently fold the rice to evenly distribute the seasoning.
5. 5.
   Allow the rice to cool to room temperature.
6. 6.
   Take a small handful of rice and shape it into a ball using your hands.
7. 7.
   Make a small indentation in the center of the rice ball and place a marinated anchovy, grilled prawn, or slice of cured salmon inside.
8. 8.
   Repeat the process with the remaining rice and seafood.
9. 9.
   Garnish the sushi balls with roasted red pepper slices, pickled onions, and fresh herbs.
10. 10.
    Serve the Catalan-style Temarizushi with romesco sauce and aioli on the side.

Treat your ingredients with care...

• Anchovies — If using salted anchovies, rinse them under cold water before marinating.
• Grilled prawns — To grill the prawns, preheat a grill or grill pan over medium-high heat and cook the prawns for 2-3 minutes on each side until they turn pink and opaque.
• Cured salmon — Use thinly sliced cured salmon for easy rolling and a delicate flavor.

Tips & Tricks

• Wet your hands with water before shaping the rice balls to prevent sticking.
• Experiment with different seafood options like grilled squid or marinated sardines.
• For a vegetarian version, substitute the seafood with grilled vegetables like zucchini or eggplant.
• Serve the Temarizushi as an appetizer or part of a tapas spread.
• Make extra romesco sauce and aioli for dipping other Catalan dishes.

Serving advice

Arrange the Catalan-style Temarizushi on a platter, garnished with fresh herbs and colorful vegetables. Serve with romesco sauce and aioli on the side for dipping.

Presentation advice

To enhance the presentation, arrange the sushi balls in a circular pattern on a large plate, alternating the types of seafood. Garnish with pickled onions and fresh herbs for a pop of color.