Grandma Ariko’s Temari Sushi

Eye-catching, bite-sized Temari sushi—easy to make and perfect for any occasion, no sushi chef skills required!

The name ‘Temari sushi’ comes from the traditional Japanese embroidered ball toy, temari, which is now more of a decorative ornament than a toy. Like the toy itself, temari sushi is round and colorful—just much smaller! There are no strict rules for making them—this is simply how my mom used to make them.

A traditional Girls’ Day dinner in Japan, also known as Hinamatsuri, typically includes chirashi sushi (scattered sushi), but occasionally, my mom would make temari sushi instead. I still remember standing beside her in her tiny kitchen, learning how to shape those cute, bite-sized sushi balls. We made them with cucumber, eggs, and whatever fresh sashimi she could find at the market.

Note: For sushi rice, place 1 piece kombu (dried kelp) on top of the rice and soak for about 30 minutes, then start cooking. This method infuses the rice with a subtle umami flavor from the kombu. But this is optional.

serve 2

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Ingredients

• about 3C cooked Japanese rice (I cook 2C and that would give me enough to make 12 balls and some leftover.)

• about 4~5 tbsp sushi vinegar (Add 1/3C rice vinegar, 3 tbsp sugar, and 1 tsp salt to a microwave-safe bowl. Microwave and stir until the sugar is completely dissolved. Or use premix sushi vinegar that you can buy at a Japanese grocery.)

• 2 large eggs for kinshi tamago (thinly sliced Japanese egg omelet)

• 1/2 tsp sugar

• 1/4 tsp salt

• 2 tsp sake

• 1/2 tsp potato starch or corn starch (optional)

• maguro, salmon, and/or whatever sashimi-grade fish you can find at your grocery - you just need about 0.4 lb total

• wasabi

• cucumber, thinly sliced

• 1~2 tbsp chives or green onions, thinly sliced, for garnish

• soy sauce for dipping

• pickled ginger

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Instructions

For sushi rice:

1. To make sushi rice, transfer hot cooked rice to a large bowl and drizzle sushi vinegar over it. Use a rice paddle to gently slice through the rice while fanning it with your other hand (I usually grab a large junk mail postcard for this). This prevents the rice from getting too mushy. Flip the rice and repeat the slicing and fanning until it’s shiny and cool enough to handle—about body temperature. Do NOT stir. Traditionally, this is done in a sushi-oke (a wooden tub), but a large bowl works just as well.

   

2. Place about 2 tbsp sushi rice on a piece of plastic wrap. Wrap it up and twist to form a small ball shape—don’t worry about making it perfectly round or tightly packed. Unwrap the ball and transfer it to a plate. Repeat this process until you have 12 rice balls.

   

For kinshi tamago:

1. Add egg, sugar and sake to a small bowl and whisk to combine. (Note: My mom always added about 1 tbsp potato starch water to the egg mixture. She said it made the egg crepe hold together better. Then, she’d strain the egg mixture through a fine mesh strainer to remove any membranes or bits — though this step is optional.) Heat a small non-stick pan over low-medium heat with 1 tsp oil, spreading it evenly with a paper towel. Pour a small amount of egg mixture, swirl to coat, and cook for 30 seconds, or until dry. Flip and cook for another 10–15 seconds. Repeat until all the egg mixture is used. Roll up the egg crepes and slice as thin as possible.

   

   

2. Spread about 1 tbsp kinshi tamago on a piece of plastic wrap. Place a rice ball on top, then wrap the plastic around it and twist tightly to shape. Carefully remove the wrap and transfer the sushi ball to a plate. Garnish with chopped chives or green onion.

   

For cucumber:

1. Arrange 5 cucumber slices on a piece of plastic wrap, forming the shape of flower petals. Place a rice ball on top, then wrap the plastic around it and twist tightly to shape. Carefully remove the wrap and transfer to a plate.

   

For maguro/salmon:

1. Place a slice of maguro or salmon on a piece of plastic wrap. Add a rice ball on top, then wrap the plastic around it and twist tightly to shape. Carefully remove the wrap and set aside. Top with a tiny bit of wasabi for extra flavor. (Note: If using chu-toro instead of maguro, you may find it challenging to slice thinly due to the fat lines. In that case, mince it like a tartare—it works perfectly!)

   

For serving:

1. Arrange the sushi balls however you like on a serving platter. (My mom used to present them on a big round Japanese plate or a lacquer box, but since I don’t have one, I typically use a rectangular plate like this.) Serve and enjoy!

   

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