Add the ☆ ingredients in a microwave-proof dish, microwave for 30 seconds at 600 W, then mix well.
In a bowl, mix the cooked rice and Step 1 liquid. Thinly slice scallop into three. Remove the tails from the prawns. Thinly slice the tuna if needed.
Divide the sushi rice into 12 portions and form into balls using plastic wrap.
Prepare another sheet of plastic wrap and place the toppings and then the sushi ball on top. Wrap the plastic around to form the temari.
Twist tightly to form a ball.
Garnish with salmon roe, roasted sesame seeds or whatever else you like on top. Lay the temari sushi balls on shiso leaves.
Story Behind this Recipe
I have been making this dish for Doll's Day for the last few years. It is easy but looks great and is an ideal recipe for a busy moms.
Experiment with a variety of topping ingredients for the sushi. I also use squid, cured ham and roasted beef. You could also make a 'kinshitamago' egg crepe and cut out into circles the size of cucumber slices, then place them on top of the rice to resemble flowers.