📝 About This Recipe
Originating from the historic streets of Kyoto, Temarizushi is a whimsical and elegant form of sushi shaped like traditional 'Temari' thread balls. These bite-sized treasures are characterized by their colorful toppings and perfectly rounded shape, making them a centerpiece at Hinamatsuri (Girl's Day) celebrations and sophisticated garden parties. Unlike traditional nigiri, they are incredibly approachable for home cooks, offering a vibrant palette of fresh sashimi, crisp vegetables, and delicate garnishes.
🥗 Ingredients
Sushi Rice (Shari)
- 2 cups Short-grain Japanese rice (rinsed until water runs clear)
- 2 cups Water (filtered)
- 4 tablespoons Rice vinegar
- 2 tablespoons Granulated sugar
- 1 teaspoon Sea salt
- 1 piece Kombu (dried kelp) (2-inch square)
Fish and Seafood Toppings
- 4 ounces Sashimi-grade Salmon (thinly sliced)
- 4 ounces Sashimi-grade Tuna (Maguro) (thinly sliced)
- 4 ounces Sashimi-grade Sea Bream or Tai (thinly sliced)
- 8 pieces Cooked Shrimp (Ebi) (butterflied and tails removed)
Vegetables and Garnishes
- 1/2 English Cucumber (shaved into paper-thin ribbons or rounds)
- 1/2 Avocado (thinly sliced and brushed with lemon)
- 1 small bunch Radish sprouts (Kaiware)
- 2 tablespoons Pickled Ginger (Gari) (for serving)
- 1 teaspoon Wasabi paste
- 2 tablespoons Ikura (Salmon Roe) (for garnish)
- 1 teaspoon Toasted Sesame Seeds (black or white)
- 4-5 pieces Shiso leaves (torn into small decorative bits)
👨🍳 Instructions
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1
Rinse the Japanese rice in a bowl with cold water, swirling with your hand. Drain and repeat 3-4 times until the water is no longer cloudy. Let the rice drain in a sieve for 15 minutes.
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2
Place the rice, 2 cups of water, and the piece of kombu in a rice cooker or heavy-bottomed pot. Cook according to manufacturer instructions or simmer covered for 15 minutes, then let stand for 10 minutes off the heat.
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3
While rice cooks, prepare the sushi vinegar by whisking together the rice vinegar, sugar, and salt in a small bowl until completely dissolved.
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4
Transfer the hot rice to a large wooden bowl (hangiri) or a wide non-metallic tray. Pour the vinegar mixture over the rice while it is still hot.
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5
Using a rice paddle, use a 'cutting' motion to mix the vinegar into the rice. Do not stir or mash. Fan the rice simultaneously with a hand fan or piece of cardboard to cool it quickly and give it a glossy finish.
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6
Prepare your workspace. Cut a large sheet of plastic wrap into roughly 6x6 inch squares. You will need one square for each piece of sushi.
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7
Place one square of plastic wrap on your palm or a flat surface. Arrange your chosen topping (e.g., a slice of salmon or two slices of cucumber) in the center of the wrap.
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8
If using wasabi, dab a tiny amount onto the center of the topping.
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9
Wet your hands with 'Tezu' (a mix of water and a splash of vinegar) and scoop about 1.5 to 2 tablespoons of sushi rice. Lightly roll it into a small ball and place it on top of the garnish.
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10
Gather the corners of the plastic wrap and twist the top tightly. This pressure will mold the rice and topping into a perfect, firm sphere.
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11
Let the ball sit in the wrap for a minute to set, then gently unwrap it. Place the Temarizushi on a serving platter.
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12
Repeat the process with different combinations of fish and vegetables until all rice is used.
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13
Garnish the tops with delicate accents: a single salmon roe (ikura), a tiny sprig of radish sprout, or a sprinkle of sesame seeds.
💡 Chef's Tips
Always use 'Sushi Grade' fish to ensure safety when consuming raw. If the rice is too sticky, keep your hands damp with water and rice vinegar to prevent it from clinging to your skin. Don't over-pack the rice; you want the ball to be firm enough to hold its shape but airy enough to melt in the mouth. For a vegetarian version, use thin slices of marinated shiitake mushrooms, grilled bell peppers, or pickled daikon. Try layering toppings, such as a thin slice of lemon under a piece of white fish for a beautiful translucent effect.
🍽️ Serving Suggestions
Serve on a dark slate board or a traditional lacquer tray to make the colors pop. Pair with a light, chilled Junmai Ginjo sake to complement the delicate seafood flavors. Provide a small dish of high-quality soy sauce and extra pickled ginger on the side. A warm bowl of clear Miso soup with tofu and scallions makes for a perfect starter. Serve alongside a pot of hot Genmaicha (brown rice green tea) for an authentic experience.