Small, colorful, and almost too pretty to eat… almost.
Temari sushi (pronounced "temari-zushi") is one of those dishes that looks super impressive, but is actually pretty simple once you get the hang of it. No rolling mats, no complicated technique, just a little shaping and some creativity.
If you’re looking for an easy way to make sushi at home that still looks like you know what you’re doing, this is it. And no, it has nothing to do with Tamari the soy sauce… easy to confuse, I know.😅
What is Temari Sushi?
Temari sushi are bite-sized sushi balls topped with fish, vegetables, or other ingredients. The name “temari” comes from traditional Japanese handballs, which are round, colorful, and decorative. Basically the same vibe as these little sushi pieces.
Instead of rolling sushi like makizushi, you’re shaping small portions of rice into balls and topping them individually. Think of it as sushi, but simplified and a little more playful.
They’re often served during special occasions or gatherings, especially during Hinamatsuri (Girl's Day), but honestly, they’re just as great for a casual night at home.
Why You’ll Love It
- No rolling required
- Beginner-friendly
- Easy to customize
- Perfect for parties or entertaining
- Looks way more impressive than the effort required
It’s one of those recipes where you can keep things super simple or go all out depending on your mood (or what’s in your fridge).
Ingredients
Base
- Sushi rice
Toppings (mix and match)
- Salmon
- Tuna
- Yellowtail
- Shrimp
- Scallops
- Tamago (Japanese omelet)
- Avocado
- Cucumber
Garnishes (optional but recommended)
- Sesame seeds
- Microgreens
- Thinly sliced lemon
- Nori strips
- Green onion
- Ginger
- Kizami wasabi
- Ikura (salmon roe)
- Masago (smelt roe)
- Furikake (rice seasoning)
Use whatever you like or whatever looks fresh. There’s no strict rule here, which is part of the fun.
Making Temari Sushi
1. Prepare the rice
Make your sushi rice and let it cool to room temperature. You don’t want it hot, but slightly warm is okay. You can follow along my step-by-step guide here: How to Make Sushi Rice
2. Prep your toppings
Slice your fish and other ingredients into small pieces that will fit nicely over each rice ball. Thin, clean cuts work best here.
3. Shape the rice
Take a small portion of rice (about a golf ball size) and gently shape it into a ball using your hands. Don’t pack it too tight, just enough to hold together.
4. Assemble
Place your topping onto a sheet of plastic wrap, then set the rice ball on top. Wrap it up and gently tighten to shape it into a nice, even ball.
5. Finish
Add any garnishes you like, then serve right away.
Fish/Protein - Tuna, salmon, yellowtail, sea bream, shrimp, eel, are just some of the common ingredients you can use. When cutting fish for temarizushi, slice it thinner and shorter than a typical nigiri or sashimi piece. You can also slice it extra thin and layer multiple pieces which adds some nice texture.
Cucumber - Thin sliced cucumbers in full circles, semicircles, or strips are great for temari. Combine it with a bright color fish such as tuna or salmon to make the piece pop.
Avocado - Slice thin and layer on top. It can be a topping on its own or added to any fish or protein.
Tamago (Japanese egg) - Kinshi tamago is basically thin strips of an egg crepe (called usuyaki tamago) and is used as garnish in a lot of Japanese cuisine. It adds vibrant color, texture, and some protein.
Red radish - Slice these up very thin and lay them down to look like flower petals. Goes well with some ikura or other types of roe on top.
Shiso leaves - Shiso has a vibrant color and pairs well with a lot of fatty fishes. You can slice it up small and use it as garnish too.
Kaiware daikon - These are great to use as garnish, adding some green color and a light kick.
Ikura (salmon roe) - Ikura is perfect for garnish, adding a bright orange color and bursts of flavor.
Tobiko (flying fish roe) or masago (smelt roe) - These can be used interchangeably and are great for garnish and added texture.
Lemon - Lemon slices can add some nice color and go well with many different types of fish. Salmon is always a nice match.
Negi (green onion) - Slice really thin and use for garnish. Goes especially well with hamachi and hikarimono (shiny-skin fish) like saba (mackerel) and kohada (gizzard shad).
Furikake (rice seasoning) - This is a dry Japanese condiment that’s typically mixed into rice to give it more flavor. There are many different variations, but it’s usually a mix of dried fish flakes, seaweed, sesame seeds, and other dried vegetables. It’s a great addition to temarizushi if you want to add variety.
Once you have the sushi rice and all your toppings ready then it's time to dive in! The actual process is pretty simple which makes temarizushi very beginner friendly, it can be great for kids to make as well! So gather your family and have fun with it!
Temari Sushi (Temarizushi)
INGREDIENTS
Tools/Supplies:
- Cutting board
- Knife
- Bowl for cold water
- Clean damp towel
- Serving plate
- Plastic wrap
- Moribashi garnishing chopsticks - optional
Ingredients:
- 1 cup cooked sushi rice
- 9 toppings of your choice see post for more details
- Wasabi
- Gari pickled ginger
- Soy sauce
INSTRUCTIONS
Sushi Rice
- First step is to start making sushi rice. While the rice cooks, you can move on to prepping the toppings. Making sushi rice will take approximately 1 hour and 10 minutes. Make the Perfect Sushi Rice
Preparing the Toppings
- How to prepare each topping will obviously depend on what it is. Please refer to the "Toppings" section of the post to see some recommendations.
Making Temari Sushi
- Wet both hands by dipping into the cold water. Make sure to spread it across both hands thoroughly. The palms should be wet and shiny but not dripping.
- Take about 2 tablespoons (25 to 30 grams) of sushi rice and form it into a ball. Try not to squish the rice, just enough where it holds its shape.
- Transfer to a plate and cover with plastic wrap. Do this for all nine balls.
- Take a sheet of plastic wrap and place the toppings for one ball onto the middle. Note that this is flipped, so if you’re using multiple ingredients, the one you want on top will have to be placed first.
- Place one rice ball on top of the toppings and wrap the plastic around the ball.
- Hold the ball in one hand and tighten it by twisting the plastic. This should shape it into a nice sphere.
- Set aside (still in the plastic) and repeat for the remaining balls.
- When all pieces are done, unwrap each ball and place on a serving plate.
- Garnish with toppings of choice.
- Serve with a side of wasabi, ginger, and soy sauce. Don’t forget to take pictures of your work of art!
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