Temari sushi on a plate.

Temari Sushi

Course: Main Course
Cuisine: Japanese
Keyword: rice ball, sushi
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 4 (28 Temari Sushi)
Author: Nami

Celebrate happy occasions with these colorful ball-shaped Temari Sushi! Easily the prettiest sushi you can make at home or bring to a party or potluck!





Your Selection of Sashimi:


  1. Remove the part of lotus root to make it look like flower pattern.
    Temari Sushi 3
  2. Cut out carrot slices to look like flowers.

    Temari Sushi 4
  3. In a small saucepan, bring Seasoning to a boil and add lotus root and carrot. Cook until soft.
    Temari Sushi 5
  4. In a non-stick frying pan, heat oil over medium heat. In a bowl, whisk egg and salt together. Pour the egg mixture into the pan and make sure the egg is spread evenly. Flip once the bottom side is cooked. When the egg is cooked, take it out and chiffonade the egg into thin strips.

    Temari Sushi 6
  5. Place a sheet of plastic wrap on top of the scale and measure 30g (2 Tbsp) of sushi rice and make a round ball. Transfer to a plate and measure the next batch. Make sure to cover the rice ball with saran wrap and sushi rice with the damp towel to prevent the rice from drying.

    Temari Sushi 7
  6. Cut Sashimi into thin slices.
    Temari Sushi 8
  7. Place a sheet of plastic wrap and lay down the sashimi of your choice. Put the sushi rice ball on top, wrap the saran wrap around the rice ball. Twist and close the wrap tightly make a ball shape.
    Temari Sushi 9
  8. Continue with other ingredients.
    Temari Sushi 10
  9. Garnish with ikura, kaiware daikon, and other miniature greens.

Recipe Notes

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.