Vegetarian Temari Sushi

Simple, elegant, light and endlessly customizable. Not only are these easier to make than regular sushi rolls, they’re also so impressive looking.

Make these vegetarian like I have or choose your own favourite toppings.

I used avocado, cucumber, tamagoyaki (Japanese omelet), sweet potato and nori.

You can use anything you’d like though, sushi fish, smoked salmon, chicken, beef – anything you’d find IN a sushi roll at your favourite place!

This recipe makes about 10-12 individual temari sushi (depending on how you measure them out).

What you need:

  • 1/2 cup sushi rice
  • 3/4 cup water
  • 1 tbsp seasoned sushi vinegar
  • Assorted toppings, thinly sliced
  1. Cook your rice as per package instructions, I always use a ratio of 1:1.5 but do what works best for you!
  2. Mix in sushi vinegar and let rice cool slightly, not cold but it should be easy to handle and not steaming.
  3. Place a small square of plastic wrap on your work surface, set your topping in the middle, about a 1″ square of space.
  4. Place about 1 tbsp of rice in a round on top, gather plastic wrap around and form into a firm ball.

Like so!

Remove, top with additional garnish if you please and repeat with all of your toppings!

I have an assortment of mini cookie cutters and stamps from making bento boxes which also add to the cuteness. Use your imagination!

Serve with soy sauce for dipping and enjoy!


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