All Temari Recipe

Rinse and cook rice

Rinse 2 cups short-grain sushi rice under cold water until the rinse runs nearly clear (about 4–6 rinses). Drain. Combine rinsed rice and 260 ml water in a rice cooker or saucepan. Let rice soak 20–30 minutes if using a saucepan. Cook according to rice cooker instructions or bring to a boil, reduce heat to very low, cover tightly and simmer 12–14 minutes. Remove from heat and let rest, covered, 10 minutes.

Bloom saffron

While rice cooks, place 1/4 tsp saffron threads in a small bowl and pour 2 tbsp hot (not boiling) water over them. Let steep 5–10 minutes until deeply colored and fragrant.

Season rice

In a small bowl, combine 3 tbsp rice vinegar, 1 tbsp granulated sugar and 1 tsp fine sea salt; stir until sugar and salt dissolve. Transfer cooked rice to a large wooden or heatproof bowl. Gently fold in the vinegar mixture using a cutting-and-turning motion to avoid crushing grains. Drizzle the saffron-infused water and any remaining threads through the rice and fold gently to distribute the color and aroma evenly. Fan the rice as you mix if possible to help it gloss and cool to slightly warm (body temperature).

Prepare fish and wagyu

Using a very sharp knife, slice salmon and tuna into thin pieces approximately 2–3 inches long and 1–1.5 inches wide (sashimi-style) so they will drape over the rice balls. Keep fish chilled until assembly. For wagyu: if serving raw (tataki-style), keep chilled and slice very thin. To serve seared, heat a nonstick or cast-iron skillet over high heat with 1 tsp neutral oil. Sear wagyu slices for 5–10 seconds per side until just browned; do not overcook. Rest briefly on paper towel and slice if necessary.

Prepare truffle

If using fresh truffle, shave very thinly with a truffle slicer or microplane and keep ready. If using truffle oil, have a small spoon ready for finishing (a few drops per temari).

Toast sesame seeds

In a small dry skillet over medium heat, toast 2 tsp sesame seeds, stirring constantly, until aromatic and lightly golden, about 1–2 minutes. Remove from heat and cool.

Portion rice

Line a small bowl (1.5–2 inch diameter) with plastic wrap leaving overhang. With slightly moistened hands, take about 2 tablespoons (approx. 30 g) of seasoned saffron rice and place it into the plastic-lined bowl. Press gently to compact and form a tight ball shape without crushing the grains. Repeat to make 12–14 rice balls total (yields depend on rice amount and size).

Shape

Gather plastic wrap over the rice and press firmly to round into a smooth ball. Unwrap and place rice ball on a clean plate. If making multiple varieties, keep rice balls covered with a damp cloth to prevent drying.

Top with protein

Drape a slice of salmon, tuna, or wagyu over each rice ball so it wraps around and meets underneath. For wagyu, place seared slice and press gently. For truffle temari, shave thin truffle over the top or lightly brush with 2–3 drops of truffle oil per ball. If combining toppings (e.g., salmon + truffle), place fish first and finish with truffle shavings or oil.

Garnish & finish

Sprinkle a pinch of toasted sesame seeds and a small amount of finely sliced scallion on each temari. Add microgreens or a small shiso leaf as desired. Lightly brush tuna or salmon with a few drops of soy sauce (or serve soy on the side). Add a tiny dab of wasabi between fish and rice if desired. For extra umami, finish a few temari with a light dusting of furikake.

Arrange temari on a serving plate. Provide small dishes of soy sauce, wasabi, and pickled ginger on the side. Serve immediately while fish is chilled and rice is slightly warm to room temperature. Consume the same day for best texture and flavor.