Temari sushi is a delicious bite-sized sushi, characterized by its small, round shape and colorful toppings. These perfectly shaped vinegar rice balls are decorated with a wide range of ingredients, from fresh fish to vibrant vegetables. The name “Temari” comes from its resemblance to the traditional decorative Japanese handball, and due to its elegant appearance, this style of sushi is especially popular on 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 specially designed for maiko (apprentice geisha) to eat without smudging 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 prepare at home. Unlike traditional nigiri sushi, which requires specialized hand-pressing techniques, Temari sushi is formed by simply wrapping rice, vinegar and seasonings 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.
Although our Temari sushi recipe contains mostly thinly sliced raw fish, it is incredibly versatile and can be adapted to various dietary preferences. Vegetarian options can easily be created using seasonal ingredients such as boiled shiitake mushrooms, decoratively sliced 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
Temari sushi is a delicious miniature sushi, small, round in shape and with colorful toppings of fresh fish and vibrant vegetables
Portions: 4
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- 1 recipe Kinshi Tamago
- 1/4 teaspoon salt
- 4 shrimps cooked
- 4 oz Tuna Sashimi
- 4 oz Yellow tail Sashimi
- 4 oz salmon Sashimi
- 1/2 avocado
Sushi rice
- 2 cups rice using a 180ml cup
- 4 table spoon rice vinegar
- 1 1/4 table spoon sugar
- 1/3 teaspoon salt
Garnish
- Nori shredded
- Shiso leaves cut thinly
- Tobiko or Masago eggs
- Japanese cucumber sliced very thin
- sesame seeds
- lemon sliced thinly
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Cook 2 cups of rice in a rice cooker. Mix together rice vinegar, sugar and salt. Place the hot rice in a large bowl, pour the vinegar mixture over it, and gently add the mixture to the rice. Leave the rice to cool, keeping it covered.
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Prepare Kinshi Tamago and set aside.
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Slice the fish and avocado very thinly, making sure each piece is no longer than 5cm.
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Place a sheet of plastic wrap on a flat surface, then arrange your toppings or a combination of toppings on the plastic.
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Place a heaping tablespoon of sushi rice on top of the toppings. Gather the edges of the cling film and twist them in the center to form a ball. Unwrap and add garnish as needed.
