Temari sushi

Edible food art

440 kcal – eat as you like

Flavours (rice): 2 tbsp rice wine vinegar, ½ tbsp white sugar, 1 tsp salt (see also sushi rice)

Flavours (Sunomono/pickled cucumber): pinch salt, ½ tbsp rice vinegar, ½ tsp sugar, ½ tsp soy sauce

Flavours (Sweet omelette): 1 tsp sugar, ¼ tsp soy sauce

Flavours (Japanese-style sweetcorn mayonnaise): ¼ tsp Dijon mustard, 1 tbsp light mayonnaise, ½ tsp rice wine vinegar, ½ tsp honey (see also Oh my Okonomiyaki)

Bulk: 1 cup (200g) sushi rice, large egg, half a cucumber, 30g sweetcorn, 1 sheet of nori, white/black toasted sesame seeds

Jazzy: 1 tbsp. mirin (in the rice), Japanese soy sauce (great with sushi), wasabi, pink pickled ginger, sliced spring onions

Lets cook: Make the sushi rice by following this link. Start prepping the sunomono by slicing the cucumber as thin as you can at an angle to make large discs. Place in a bowl and sprinkle over some salt (this is to draw out the water) and set aside until later. In another container, mix the sweetcorn with the mayonnaise, rice wine vinegar, honey and Dijon mustard. Next whisk the egg with the sugar and soy sauce in a small container and cook into a thin omelette in a small frying pan. It takes about 1 minute each side. Once the omelette is cooled, roll it up and thinly slice. By now, the cucumber should be ready to remove excess water. Just grab some in your hands and squeeze out the water. Return to the bowl and mix in the sunomono flavours. Once the rice is cooked and cooled, you can start making the temari! I used a ¼ cup measurer to make the balls but any small container is suitable. Line your small-rounded container with cling film and place in some rice. Press down the rice down lightly and place a small amount of filling of your choice in the middle. Top with more rice and bring the cling film sides together, twisting and applying some pressure to mould the rice into a ball. Place onto a plate and re-use the cling film to make the rest. Get arty and use the nori sheet and left over fillings however you like to top the balls. Be creative with your temari to create the prettiest food you can eat cutefacenobackground


I think a must for sushi is wasabi, Japanese soy sauce (which is sweet and salty) and pink pickled ginger. I found it really fun and therapeutic decorating these and overall, it was well worth the time and effort!

5 thoughts on “Temari sushi

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