Temari Sushi - Japanese Sushi Balls
Temari Sushi (Beautiful and Delightful Sushi Balls)
Every year on Hinamatsuri (Girls’ Day), Japanese families celebrate the health and happiness of their daughters with beautiful decorations and seasonal foods.
One of the most charming dishes served during this time is Temari Sushi — small, hand-shaped sushi balls that are as delightful to look at as they are to eat.
I love making these at home because they feel special without being complicated. They’re perfect for kids, customizable with whatever toppings you have, and honestly… they turn any meal into a celebration.
What Is Temari Sushi?
Temari sushi (手まり寿司) are bite-sized sushi balls inspired by traditional Japanese embroidered balls called temari.
Unlike rolled sushi, these are:
Easy to make (no rolling mat needed!)
Beautifully decorated on top
Perfect for parties, bento, or special occasions
They’re especially popular during Hinamatsuri, but honestly, they’re fun to make year-round.
Why You’ll Love This Recipe
No sushi rolling skills needed
Kid-friendly and fun to assemble
Customizable with veggies or protein
Perfect for celebrations or lunch boxes
Visually stunning with minimal effort
Tips for Beautiful Temari Sushi
Arrange toppings with the “pretty side” or “clean side” facing down first
Use contrasting colors for a vibrant look
Keep slices thin so they wrap smoothly around the rice
Slightly wet your hands to prevent sticking
Fun Variations
Protein toppings: Smoked salmon, tuna, or shrimp
Vegetarian: Avocado, pickled veggies, or tofu
Kids version: Use corn, ham, or tamago (egg) strips
RECIPE
Servings: about 6 balls
Time: 60 min
Ingredients:
Sushi rice:
1 cup cooked rice
1 tbsp sugar
1.5 tbsp rice vinegar
1 pinch salt
Toppings:
1/4 pc cucumber - thin sliced, salted
2 pcs red radish - thin sliced, salted
1 slice renkon - 1 pc Renkon to thin slice, cooked in 2 tbsp sugar, 4 tbsp vinegar
6-8 pcs edamame beans - boil
1-2 pcs carrot - boiled with a pinch of salt, shaped into flower
1 pc egg - made into a crepe, thin cut
Instructions:
1. Prepare the Sushi Rice
In a bowl, combine the freshly cooked sushi rice with sugar, rice vinegar, and a pinch of salt.
Gently mix until the sugar has dissolved and the rice is evenly coated.
Set aside and let it cool completely.
2. Prepare the Toppings
Cucumber: Slice the cucumber lengthwise into thin, even strips.
Red Radish: Slice the radishes thinly to create delicate rounds.
Edamame: Boil the edamame until tender, then remove the beans from the pods.
Carrot: Boil the sliced carrots for 10-15 minutes or until soft. Once cooked, use a flower-shaped cutter to create decorative flower pieces.
Egg Crepe: Beat the eggs and heat a nonstick pan. Pour a thin layer of the egg mixture into the pan and cook until just set. Let the crepe cool, then slice it into thin strips.
Renkon (Lotus Root): Peel and slice the renkon into thin rounds. Soak them in water for 10 minutes to remove any bitterness. In a small pot, warm a mixture of sugar and vinegar, then add the renkon and simmer for a few minutes. Remove from heat and allow it to cool.
3. Shape the Sushi Balls & Decorate
Place a piece of plastic wrap on a flat surface.
Place your chosen toppings in the center, making sure the most clean side is facing down (this will become the top of the sushi ball).
Add a tablespoon of the cooled sushi rice on top of the toppings.
Gather the edges of the plastic wrap and twist it tightly around the rice and toppings to form a ball.
Use the palm of your hand to gently shape the sushi into a firm round ball.
Let the wrapped sushi balls rest for 10-15 minutes to allow the toppings and rice to stick together nicely.
Unwrap and serve!
FAQ
Do I need special tools to make temari sushi?
No! Just plastic wrap and your hands — that’s the beauty of this recipe.
Can I make temari sushi ahead of time?
Yes, but it’s best enjoyed fresh. If making ahead, keep covered and refrigerated, and bring to room temp before serving.
What kind of rice should I use?
Short-grain Japanese rice works best for that sticky texture.
Can I skip vinegar in the rice?
It’s not recommended — the vinegar gives sushi rice its signature flavor. However, I sometimes skip it and make it with plain rice since one of my kids is not a fan of vinegar.