Temarizushi, or, “ball sushi,” is a smaller variant of the hand-formed nigirizushi. Temari refers to those colorfully decorated “handballs” made of silk and fabric.
I whipped these up for Japan’s Hina Matsuri “festival for girls” and although chirashizushi is more commonly served on this day, homemade temarizushi were still a good choice! The ingredients used were: engawa, shrimp, avocado, egg, and shiso.
Very simple to make. All you need is some sushi rice, choice of toppings, and a square piece of plastic wrap. There isn’t really any limit to what you can make so long as it’s delicious and doesn’t take up too much time!
Start off by putting your topping in the center of the plastic wrap followed by the rice. Then wrap your ingredients with the plastic wrap – easiest done by twisting the wrap tight (not too tight!) around the ingredients whilst maintaining a round shape. Give it a couple of gentle but decided pinches as if you were doing a normal nigirizushi with your thumb and forefinger only. Remove the plastic wrap, place the finished temarizushi on a platter, and continue with the next one.
If you have any decorative ingredients like ikura (salmon eggs) or sliced spring onions, save those for garnishing finished temarizushi pieces. I gave my egg-topped temarizushi avocado bunny ears (see below).