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Temari Sushi (Sushi Balls)
Makes 10 (serves 2) · About 1 hr 20 min (50 min of this is just waiting for the rice to soak and cook)
Top bite-size balls of sushi rice with smoked salmon, thin omelet or cucumber, and wrap in plastic wrap to shape them into balls.
⚠️ This dish uses raw fishBuy fish sold to be eaten raw (sashimi-grade). This recipe says how soon to eat it. Keep it in the fridge until just before eating, and don’t leave it out at room temperature for long. It’s safer for young children, older people and anyone who is unwell not to eat raw fish.
① Cook the rice→② Make the sushi rice→③ Make a thin omelet→④ Cut the fillings→⑤ Shape into balls with plastic wrap
What to buy
Fish
Buy smoked salmon that is ready to eat, and use it before the date on the pack, on the day you buy it or the next day.
Eggs & vegetables
Rice & seasonings
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How to make it
1
Cook the rice with a little less water
- Wash 1 go of rice in a bowl 2–3 times, changing the water
- Put it in the rice cooker pot, add water up to the 1-go line, then take out 1 tbsp of water
- Let sit 30 minutes, then cook on the regular setting (or the 'sushi rice' setting if there is one)
How to tell it's doneThe rice cooker beeps when it's done. While the rice cooks, do steps 3 and 4.
2
Make the sushi rice
- Mix 2 tbsp vinegar, 1 tbsp sugar and 1/2 tsp salt well in a small bowl to make sushi vinegar
- Move all the freshly cooked rice into a bowl and pour the sushi vinegar over it
- Put the rice paddle in vertically and mix with slicing motions. Fan the rice while turning it over from bottom to top to cool it
How to tell it's doneAlmost no steam is coming off, and the rice is just a little warm.
3
Make a thin omelet
- Put 1 egg, 1 tsp sugar and a pinch of salt in a bowl, and mix well with cooking chopsticks, cutting through the egg white
- In a frying pan about 20 cm wide, spread a thin layer of vegetable oil with a paper towel and heat over low heat
- Pour in the egg mixture and tilt the pan to spread it over the whole surface
- When the top starts to look dry, slide cooking chopsticks in from the edge, flip it, cook for 10 seconds, then take it out
How to tell it's doneWhen you touch the top, no egg sticks to your finger, and it's set and light yellow all over.
Be carefulOn high heat it quickly turns brown and tears easily. Keep it on low heat.
4
Cut the fillings
- Put the cooled thin omelet on a cutting board and cut it into 6 cm squares with a knife (make 3)
- Trim each slice of smoked salmon to about 6 cm square (4 pieces)
- On a cutting board, cut the cucumber into thin rounds, 1–2 mm thick. Cut 9 slices
How to tell it's doneYou have 3 egg squares, 4 salmon pieces and 9 cucumber slices (enough for 3 balls).
5
Shape into balls with plastic wrap
- Cut plastic wrap into a 20 cm square, lay it flat, and put one topping in the middle (put the side you want to show face down). For cucumber, lay 3 slices slightly overlapping
- Take about 30 g of sushi rice (about 4 cm across when rolled into a ball) and put it on top of the topping
- Lift the four corners of the wrap to wrap up the rice, twist at the top, and shape it into a ball
- Remove the wrap and put the ball on a plate, topping side up. Make 10 in total
How to tell it's doneThe topping sticks tightly to the rice, and the ball keeps its shape after you remove the wrap.
6
Finish with sesame seeds
- Sprinkle a little white toasted sesame seeds on the cucumber-topped balls
- Arrange the salmon, egg and cucumber balls on a plate so they alternate
ReadyThe round balls are lined up. The sushi rice is already seasoned, so eat them as they are. Eat them the same day.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
They go flat instead of roundThe sushi rice is too hot and soft. Let it cool, wrap it in plastic wrap again, and twist more tightly.
The topping falls offThe twist is too loose. Gently press the ball through the wrap with your palm, wrapping your hand around it, before unwrapping.
The thin omelet toreThe heat was too high, or you flipped it before the egg was fully cooked. Cut off the torn parts and don't use them.
The rice sticks to your handsIf you use plastic wrap, it won't stick to your hands. Use a rice paddle or spoon to put the sushi rice on the wrap.
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