Temari Sushi (Bitesize Sushi Balls)
Temari sushi is a beautiful and delicious variation of sushi made with balls of vinegared rice topped with a variety of vibrant toppings. It's easy to make and customize, and sure to be a show-stopper at parties and gatherings!
- Prep time
- 30 min
- Cook time
- 21 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 ½ tbsp rice vinegar
- ½ tbsp sugar
- 1 tsp salt
- 480 g cooked Japanese short-grain rice
- 2 slices sashimi grade salmon
- 2 slices sashimi grade tuna
- 2 slices sashimi grade yellowtail
- 4 boiled scallops
- 2 tbsp shredded egg crepe (kinshi tamago)
- 2 tsp marinated salmon roe (ikura)
- 2 boiled shrimp
- 15 g Japanese cucumber (thinly sliced)
- Japanese soy sauce (koikuchi shoyu) (for dipping)
- wasabi paste (optional)
Instructions
- 1
If using any cooked ingredients (such as 2 tbsp shredded egg crepe (kinshi tamago)) cook them now and allow them to cool before assembling the sushi.
- 2
Mix 1 ½ tbsp rice vinegar, ½ tbsp sugar and 1 tsp salt in a small bowl until dissolved.
- 3
Pour the mixture over 480 g cooked Japanese short-grain rice and mix until evenly distributed.
- 4
Cover with a clean damp tea towel while you prepare the other ingredients.
- 5
Thinly slice 15 g Japanese cucumber and soak in a bowl of lightly salted water. Thinly slice the rest of your fish and vegetables if necessary.
- 6
Divide the sushi rice into 25-30g (approx 2 tbsp) balls and gently roll into a ball with damp hands. Keep them covered to stop them from drying out.
- 7
Break off a piece of plastic wrap and place it on a flat surface. Place the topping of your choice in the center with the side you want to show facing down.
- 8
Place a ball of rice on top.
- 9
Wrap up the edges of the plastic wrap up and twist the excess to tighten and secure the topping to the rice (be careful not to crush the rice though).
- 10
Unwrap and place on a serving plate. Repeat until all the rice and toppings are used up.
- 11
Experiment with different cutting methods and ingredient combinations to create your own unique display.
- 12
Decorate with your choice of toppings and serve with Japanese soy sauce (koikuchi shoyu) and wasabi paste.
- 13
Enjoy!