Temari Sushi (Sushi Balls)

Temari Sushi (Sushi Balls)

Cute and delicious sushi balls for your next home party.

Cooking time
20 minutes+
  • Nutrition facts are for one serving.
  • Time to cool the rice is not included in the cooking time.
  • Ingredients for 18 sushi balls.
  • This recipe uses ingredients for raw or semi-cooked consumption. To avoid food poisoning and to safely enjoy home-cooked meals, we ask you to adhere to the guidelines provided by your local Food Safety Information Center for the procurement, storage, cooking and other preparation methods of food ingredients.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

80 g (2.8 oz.)

3 slices

a small amount

(A)Vinegar Seasoning

2 Tbsp

1 Tbsp

1/2 tsp

(B)Tuna Seasoning

a small amount

(C)Scrambled Eggs


a pinch


20 g (0.7 oz)

a small amount

  • Hon Mirin contains alcohol.
    For individuals unable to consume alcohol, we recommend that you either do not use Hon Mirin or that you boil off the alcohol content prior to use (heated at boiling temperatures for 1 to 1.5 minutes).


  1. Heat (A) in a microwave, combine well, pour over the rice and quickly mix in. Place a dampened and wrung out piece of paper towel over the rice and allow to cool to room temperature.
  2. Cut the tuna diagonally into 8 thin, flat slices. Marinate in (B) for 5 minutes, remove and gently pat dry. Cut each smoked salmon slice in half.
  3. Beat and combine (C) in a heat-safe bowl, then microwave for 50 seconds (500 W). Remove, whisk to mash quickly and heat for an additional 20 seconds to prepare soft scrambled eggs.
  4. Combine 1/3 of the vinegared rice (1) with (D).
  5. Place each salmon slice in the center of separate pieces of plastic wrap. Divide (4) into 6 equal-sized portions, place one each onto each piece of salmon and form into balls, twisting the ends of the wrap together to help keep and set the shape.
  6. Divide the remaining vinegared rice into 12 equal-sized portions, and follow the same method to prepare 8 tuna sushi balls, and 2 scrambled egg (3) sushi balls topped with the salmon roe. Arrange the salmon, tuna and scrambled egg sushi balls onto a plate to serve.

Cooking Basics

Eggs - beating

When making a Japanese fried egg omelet, steamed egg custard or such where you desire soft and smooth eggs keep your chopsticks low in the bowl and beat using small movements as if slicing through the egg white. For scrambled eggs and egg-drop dishes, if you beat using big movements and in a way that does not fully mix the yolks with the whites, you will achieve fluffy eggs when cooked.

Sushi rice - how to prepare


360 g (12.7 oz.)
340 ml (11.5 fl. oz.)
Kombu/kelp (as desired)
5 cm (2 in.)
Vinegar Mixture
(4 Tbsp of rice vinegar, 2 Tbsp of sugar, 1 tsp of salt)



Rinse the rice.


Place the rice into a colander and let sit for 30 minutes to 1 hour.


Transfer the rice into the inner pot of a rice cooker, add the indicated amount of water and kombu and cook as usual.


Prepare the vinegar mixture. Place the cooked rice into a bowl, pour the vinegar mixture over the rice and let sit for 1 minute.


Mix with a rice paddle while fanning with an uchiwa fan (paddle-shaped fan). Mix the rice in a manner as though breaking it apart to prevent it from becoming sticky and mushy. Once the rice has a glossy shine and is cooled, it is ready.



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