Temari sushi is a delightful bite-sized sushi, characterized by its small, round shape and colorful toppings. These perfectly formed balls of vinegared rice are adorned with an array of ingredients, from fresh seafood to vibrant vegetables. The name “Temari” comes from its resemblance to a traditional and decorative Japanese handball, and due to its elegant appearance, this style of sushi is particularly popular at special occasions, festivals, and holidays.
Although its precise origins remain unknown, Temari sushi is considered a relatively modern creation in Japanese cuisine. According to tradition, it originated in Kyoto and was specifically designed for maiko (apprentice geisha) to eat without smudging their elaborate makeup and lipstick. The convenient one-bite size made it perfect for this purpose.
Despite its sophisticated appearance, Temari sushi is surprisingly simple to make at home. Unlike traditional nigiri sushi, which requires specialized hand-pressing techniques, Temari sushi is formed by simply wrapping vinegared rice and toppings in plastic wrap to create perfect balls. This makes it an excellent choice for home cooks who want to create impressive-looking sushi without years of training.
While our Temari sushi recipe mainly features thinly sliced raw fish, it is incredibly versatile and can be adapted for various dietary preferences. Vegetarian options are easily created using seasonal ingredients like simmered shiitake mushrooms, decoratively cut carrots, or tender bamboo shoots. This adaptability, combined with its stunning presentation, makes Temari sushi an ideal choice for holiday entertaining and special gatherings. We hope you try it soon! CopyRetry
Temari Sushi
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Equipment
- plastic wrap
Ingredients
- 1 recipe Kinshi Tamago
- 1/4 tsp salt
- 4 shrimps cooked
- 4 oz Tuna Sashimi
- 4 oz Yellowtail Sashimi
- 4 oz salmon Sashimi
- 1/2 avocado
Sushi Rice
- 2 cups rice using a 180 ml cup
- 4 Tbsp rice vinegar
- 1 1/4 Tbsp sugar
- 1/3 tsp salt
Garnish
- Nori shredded
- Shiso leaves thinly cut
- Tobiko or Masago roe
- Japaneses cucumber very thinly sliced
- sesame seeds
- lemon thinly sliced
Instructions
- Cook 2 cups of rice in a rice cooker. Mix rice vinegar, sugar, and salt together. Place the hot rice in a large bowl, pour the vinegar mixture over it, and gently fold the mixture into the rice. Allow the rice to cool, keeping it covered.
- Prepare Kinshi Tamago and set aside.
- Slice the fish and avocado very thinly, ensuring each piece is no longer than 2 inches (5 cm).
- Place a sheet of plastic wrap on a flat surface, then arrange your topping of choice or a combination of toppings on the plastic.
- Place a heaping tablespoon of sushi rice on top of the toppings. Gather the edges of the plastic wrap and twist in the middle to form a ball. Unwrap and add garnish as needed.
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