Temari Sushi Bento
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Recipe Intro From sylvia.wakana
This Temari Sushi Bento is as beautiful as it is delicious—perfect for picnics, spring gatherings, or an elegant packed lunch. Temari sushi are delicate, hand-rolled sushi balls made with seasoned rice and your favorite toppings, from sashimi to crisp vegetables. Despite their artful appearance, they’re surprisingly simple to make! Just a bit of plastic wrap and creativity is all you need.
- Recipe Card
Recipe Card
ingredients
- 2 rice cooker cups Calrose rice, cooked (about 1 1/2 cups uncooked)
- 5 tablespoons seasoned rice vinegar
- Sashimi-grade salmon, sliced
- Sashimi-grade tuna, sliced
- Cooked shrimp
- Cucumber, thinly sliced or cut into shapes
- Ikura (salmon roe)
- Shiso leaves
Method
Step 1
While the rice is still warm, transfer it to a wide, flat bowl. Gently fold in the seasoned rice vinegar using a rice paddle or spatula. Cover with a damp towel and let rest while you prep toppings.
Step 2
Thinly slice the fish, peel and slice cucumbers (you can use a small cutter to make fun shapes), and prep any herbs or garnishes you'd like.
Step 3
Place a heaping tablespoon of sushi rice on a piece of plastic wrap. Twist the plastic wrap and gently shape the rice into a ball using light pressure—just enough to hold its shape. Unwrap and set aside. Repeat with the remaining rice.
Step 4
On a clean piece of plastic wrap, lay out a slice of salmon, cucumber, or shrimp—plus any herbs like shiso. Place a rice ball on top, then twist the wrap around it to gently mold the topping to the rice. Unwrap and repeat with other combinations.
Step 5
Arrange your finished Temari sushi in a bento box or serving container. Garnish with extras like ikura, sliced shiso, or edible flowers if desired.
Step 6
Best served at room temperature. Perfect for outdoor picnics, lunchboxes, or elegant brunch spreads.