Temari sushi are small, decorative rice balls topped with premium ingredients like sashimi-quality scallops and smoked fish. They're an elegant, bite-sized Japanese dish traditionally served during Hinamatsuri festival celebrations.
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Sprinkle a pinch of salt over cucumber and radish slices. Leave for 10 minutes to wilt, then pat off excess water if they are too wet (do not dry too much).
Divide the rice into 18 x 25g / 0.9oz portions (note 7) and gently shape each potion into a round ball. It does not have to be perfectly round - do not squeeze too hard.
Cover the rice balls with a damp kitchen towel or kitchen paper to prevent them from drying out.
For each Temari Sushi, you will need a piece of cling wrap about 20cm/8" long.
Place a topping in the centre of the cling wrap (see Placing Toppings below). Put a rice ball on top of the topping.
Gatherer all corners of the cling wrap. Hold the ball on your left hand (for right-handers) and twist the gathered cling wrap just above the rice to form a ball (note 8).
Unwrap the cling wrap and place the Temari Sushi on a serving plate, rice side down.
Cured Wagyu Beef – Fold a piece of cured Wagyu beef over to make a piece roughly 4cm² / 1 9/16 in² per rice ball.
Smoked Trout – Use a piece of smoked trout.
Prosciutto – Fold a piece of prosciutto over to make a piece roughly 4cm² / 1 9/16 in² per rice ball.
Scallops – Halve each scallop horizontally and use 2 pieces per rice ball.
Cucumber and Radish – For each rice ball, place 3 slices of cucumber and radish alternately, overlapping slightly to form a round sheet. Tuck the last slice underneath the first slice (see the video).
Avocado – Place 3 slices, overlapping slightly to make about 4cm / 1 9/16 in wide per rice ball.
Place small piece of dill on each of the smoked trout Temari Sushi.
Place a few ikura on each of the scallop Temari Sushi.
Store assembled temari sushi covered in the refrigerator for up to 3 hours. Do not freeze; serve chilled or at room temperature.
Assemble temari sushi no more than 2–3 hours before serving to keep the rice fresh and prevent the toppings from drying out. Store covered in the refrigerator.
Sashimi-quality means the scallop is fresh, frozen immediately after harvest, and safe to eat raw. This ensures food safety and the best flavor and texture for raw topping.
Wet your hands, scoop about 2 tablespoons of sushi rice, and gently cup and roll it between your palms into a tight, smooth ball. Work quickly and keep hands moist.
Yes: replace smoked trout with cooked shrimp or salmon, use vegetarian prosciutto alternatives, or omit meat entirely and add more avocado, cucumber, and radish for a vegetarian version.
No special equipment needed—just wet hands, a sharp knife for slicing, and a cutting board. Some cooks use plastic wrap under topping ingredients to help them stick.
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