Senmai-zuke (Kyoto-Style Pickles) Temari Sushi
Senmai-zuke (Kyoto-Style Pickles) Temari Sushi

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, senmai-zuke (kyoto-style pickles) temari sushi. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Senmai-zuke (Kyoto-Style Pickles) Temari Sushi is one of the most popular of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Senmai-zuke (Kyoto-Style Pickles) Temari Sushi is something that I’ve loved my entire life.

Temari sushi is an easy-to-make ball shaped sushi. Learn to make this simple and entertaining dish with our step-by-step recipe. Kyoto specialty, Pickled Turnip (Senmai-zuke) is marinated in sweet vinegar with konbu and chilli.

To begin with this recipe, we must prepare a few components. You can have senmai-zuke (kyoto-style pickles) temari sushi using 5 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Senmai-zuke (Kyoto-Style Pickles) Temari Sushi:
  1. Take 270 grams Hot cooked white rice
  2. Get 1 packet Chirashi sushi mix (for 270 g of rice)
  3. Get 12 Boiled shrimp
  4. Prepare 12 Senmai-zuke
  5. Take 1 Yuzu peel

Salty and sour pickled plum adds a unique flavour to the Japanese-style dressing which goes so well with Daikon Salad. "SENMAI ZUKE" is Japanese pickles of sliced turnip that is called "Shogoin Kabu" "Shogoin Kabu" is a traditional vegetable in Kyoto. In my channel, I'm going to make Japanese cuisine by using Japanese Dashi. I wanna express the Japanese aesthetic senses through my youtube video. Flavorful Senmai-zuke, pickled sliced radishes, derived simply from kelp and salt.

Instructions to make Senmai-zuke (Kyoto-Style Pickles) Temari Sushi:
  1. Mix the chirashi sushi mix with freshly made rice and let cool. (This package has 2 packets, but I used one.)
  2. I bought boiled shrimp. You can also boil raw shrimp yourself.
  3. Slice the shrimp in half.
  4. Put a piece of the senmai-zuke on some plastic wrap or in a small container and top with a shrimp. (Position the shrimp so that the red portion will be visible).
  5. Top with the chirashizushi from Step 1 and squeeze into a ball shape. Transfer to a plate. Garnish with shredded yuzu peel to finish.
  6. In this picture, I wrapped it with an egg crepe. It's great for kids. The yellow color is so nice and spring-like!
  7. To make it, put a piece of the egg crepe on top of the plastic wrap in Step 4, then top with the chirashi sushi. Garnish it with some shiso leaves.
  8. This time, the senmai-zuke I used was Easy Turnip Senmai-Zuke at

A pickled dish made of the turnips of the Shogoin Temple, one of the vegetables of Kyoto, known for its size. Harvested in autumn, the turnip is cut into slices and fermented. Essential to Kyoto cuisine, particularly in Kyoto pickles and steamed turnip dishes. You can also use it in a simple salad, or eat the leaves. Has a wide variety of uses, from steamed in turnip dishes to raw in salads.

So that’s going to wrap this up with this special food senmai-zuke (kyoto-style pickles) temari sushi recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!