Temari Sushi (Bitesize Sushi Balls)

Ingredients & Substitution Ideas

Just like hand-rolled sushi and futomaki sushi, there are no strict rules for the ingredients used in Temari Sushi, allowing for endless possibilities. In this section, I will share the ingredients I used and commonly used ingredients in other variations of temari sushi.

Ingredients I Used:

• Sushi rice (sumeshi): While Japanese rice is sometimes labeled as sushi rice outside of Japan, it’s essential to distinguish between the two. “Sushi rice” in this context means rice seasoned with vinegar, salt and sugar. For a homemade version, refer to my sushi rice recipe.
• Sashimi grade fish: For this dish, I’ve chosen tuna, salmon, and yellowtail. If you’re using the fish raw, ensure it’s of sashimi grade for safe consumption.
• Shrimps: These are boiled and then flattened for use on the sushi.
• Scallops: I used boiled scallops, but raw ones can also be incorporated.
• Salmon roe (ikura): This vibrant topping is more for garnish than as a primary ingredient, adding a pop of color to the sushi.
• Perilla leaves (ooba): Wrapping the rice in these leaves creates a visually appealing green temari sushi.
• Kinshi tamago: This involves cooking eggs in a thin layer, akin to crepes, and then slicing them. For a detailed guide, refer to the hiyashi chuka recipe.
• Cucumber: Slice it ultra-thin with a slicer or sharp knife. If you’re looking for an alternative, red radish slices work beautifully.
• Soy sauce – Please see our complete soy sauce guide to learn more about how to choose soy sauce in Japanese cuisine.

Other Ideas:

• Other Sashimi Choices: Red snapper, octopus, and squid are popular sashimi options.
• Crab Sticks (Imitation Crab): Crab sticks are a viable alternative for those in regions where sashimi is not accessible. Simply shred the meat before use.
• Grilled Fish: Elevate your sushi with toppings of grilled fish. Choices like mackerel, salmon, or eel are particularly delightful.
• Smoked Salmon: If sashimi-grade salmon is out of reach, smoked salmon is a fantastic substitute.
• Shiitake Mushrooms: For a snug fit atop sushi rice, use only the caps of shiitake mushrooms and grill them.
• Dry-Cured Ham: For a Western twist on Temari sushi, dry-cured ham is a top pick. Its pink hue is not only visually appealing but is also a favorite choice in Japan these days.
• Thinly Sliced Roast Beef: While unconventional, thinly sliced leftover roast beef can be repurposed for temari sushi. The combination of roast beef with soy sauce and wasabi is surprisingly harmonious.
• Vegetable varieties: Incorporate boiled vegetables like carrots, snow peas, and lotus root, ensuring they’re cut to the correct size to sit atop temari sushi.
• Pickles: Thinly sliced pickles such as pickled ginger for sushi (gari), pickled eggplant or pickled napa cabbage add great color and variety to temari sushi.
• Toppings: Temari sushi is a dish where the presentation is just as important as the taste. Feel free to go wild with various toppings such as edible leaves and flowers, herbs, lemon slices, sesame seeds etc.

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