How to make it

1. Cook the Japanese rice according to the package directions.
2. While the rice cooks, add the rice vinegar, granulated sugar, and salt to a small sauce pot. Heat it over medium heat until the sugar and salt dissolve. Set it aside for later.
3. Transfer the cooked rice to a large bowl. While the rice is still hot, pour the vinegar mixture over top. Use a rice paddle to mix the rice and vinegar together. Cover the bowl with a towel to prevent the rice from drying out. 
4. Layer the slices of cucumber and radish to form a circle about 2” in diameter. Place each circle onto a piece of plastic wrap. Add about 2 tablespoons of the sushi rice on top. Bring the ends of the plastic wrap together and twist to form a compact ball. Unwrap the plastic wrap and remove the temari sushi.
5. To make the salmon temari, layer 2-3 slices of salmon onto the plastic wrap. Add about 2 tablespoons of the sushi rice on top. Bring the ends of the plastic wrap together and twist to form a compact ball. Unwrap the plastic wrap and remove the temari sushi.
6. Top each temari sushi with a small spoonful of salmon roe. Serve with Lee Kum Kee Panda Brand Dipping Soy Sauce and enjoy!