Temari Sushi Ball Sushi

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Temari sushi are delicate, jewel-like rice balls draped with sashimi or vegetables, named after the embroidered thread balls used in traditional Japanese games. Made by pressing seasoned sushi rice into compact spheres and topping them with vibrant ingredients, they're perfect for parties, bento boxes, or tea ceremonies. The no-roll technique makes them approachable for home cooks while still delivering authentic Japanese elegance.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 7 gFat
• 1.2 gSaturated Fat
• 62 gCarbs
• 3 gFiber
• 4 gSugar
• 18 gProtein
• 470 mgSodium
• 420 mgPotassium
• 45 mgCalcium
• 2.5 mgIron
• 6 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the Sushi Rice

• 2 cups short-grain Japanese sushi rice
• 2 1/2 cups cold water
• 3 tablespoons rice vinegar
• 1 1/2 tablespoons granulated sugar
• 1 teaspoon fine sea salt

For the Toppings

• 4 ounces sushi-grade salmon, thinly sliced
• 4 ounces sushi-grade yellowtail or tuna, thinly sliced
• 1 small avocado, sliced into thin rounds
• 1/2 English cucumber, peeled into thin ribbons
• 2 sheets toasted nori, cut into thin 1/4-inch strips
• 2 tablespoons toasted sesame seeds (white and black mix)
• 1 tablespoon finely chopped chives
• Soy sauce and wasabi, for serving

Directions

1. Rinse the sushi rice in cold water 3-4 times until the water runs nearly clear, then drain well. Combine the rice with 2 1/2 cups cold water in a rice cooker and cook, or bring to a boil in a saucepan, reduce heat, cover, and simmer for 18 minutes. Let stand covered for 10 minutes.
2. Meanwhile, gently warm the rice vinegar, sugar, and salt in a small saucepan over low heat just until the sugar dissolves (do not boil). Transfer the cooked rice to a large wooden or glass bowl and fold in the vinegar mixture with a cutting motion while fanning the rice to cool it to body temperature.
3. Prepare all toppings: slice the salmon and yellowtail into 2-inch rectangles about 1/8-inch thick, fan out the avocado slices, and pat cucumber ribbons dry with paper towels. Cut the nori sheets into strips roughly 4 inches long and 1/4 inch wide.
4. Cut a 5-inch square of plastic wrap and place it in the palm of your hand. Wet your hands with water to prevent sticking, then place about 2 tablespoons of seasoned rice in the center of the plastic wrap.
5. Gather the plastic wrap around the rice and twist to compress it into a tight, compact ball about 1 1/2 inches in diameter. Repeat with the remaining rice to make 16 balls total, rewetting hands as needed.
6. Lay a slice of fish or vegetable topping over each rice ball, then press gently so it adheres. Trim any overhanging edges neatly with a small knife.
7. Wrap a nori strip around the equator of each ball, pressing lightly so it sticks; this anchors the topping and adds the classic temari look. Sprinkle some balls with sesame seeds or chives for color contrast.
8. Arrange the temari sushi on a platter in concentric circles, alternating toppings to showcase the colors. Serve at room temperature with small dishes of soy sauce and wasabi.

Cook’s Notes

• Always use sushi-grade fish from a trusted fishmonger or freezer; never substitute with raw fish not labeled for raw consumption.
• Keep a small bowl of water nearby and dampen your hands before handling rice to prevent sticking and ensure smooth, compact balls.
• The plastic wrap trick gives uniform shape and lets you press firmly without making a mess; squeeze out excess air before twisting closed.
• Customize seasonally with toppings like seared tuna, smoked salmon, pickled radish, cooked shrimp, or thin omelet strips for variety.
• Temari sushi taste best within 2-3 hours of making; cover loosely with a damp towel at room temperature if preparing ahead.

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