These salmon temari sushi are little round sushi balls with a soft rice center, creamy avocado and cream cheese, crisp cucumber and a thin layer of salmon. I love arranging them on a large platter and finishing them with white and black sesame seeds. They make a beautiful dish to share with family or put out when friends come over.
The shaping is simpler than it looks. A piece of plastic wrap brings the salmon and rice together into a neat ball, so you can make this version of homemade sushi without a rolling mat. Below, you will find the full recipe and photographs of every step, including how to layer the filling and twist the wrap.
What goes into salmon temari sushi
This recipe uses 3 cups of dry, uncooked sushi rice. Rinse it well, then follow the water ratio and cooking method printed on your rice package. A rice cooker or a saucepan both work. Short-grain sushi rice gives the balls the texture they need to hold together.
I fold rice vinegar sushi seasoning and shredded nori into the cooked rice. The nori adds little pieces of seaweed throughout the center. The amount of seasoning here is 3 teaspoons, with more to taste if you prefer a stronger flavor. Prepared sushi seasonings vary, so taste the rice before shaping.
For the outside, use thin slices of salmon. Add just a small slice of avocado and cucumber and a little cream cheese to each piece. Keeping the filling small makes the rice ball easier to wrap and helps the salmon sit neatly around it.
How to shape temari sushi balls
Prepare everything before you start
Let the seasoned rice cool until it is comfortable to handle. Slice the salmon, avocado and cucumber, then set out the cream cheese, a bowl of water for your hands and pieces of food-safe plastic wrap. Roll the rice into small, similar-sized balls so the finished platter looks even.
Build the layers in the wrap
Put the salmon on the plastic wrap first, followed by the avocado, cucumber and cream cheese. Set a rice ball over the filling. Gather the wrap above the rice, twist the ends and gently shape the bundle with your hands. The salmon will become the top when you unwrap it and turn it onto the plate.
Use gentle pressure
Press just enough for the temari to hold its shape. If rice sticks to your hands, moisten them lightly with water. If a piece is difficult to close, use a little less filling or a smaller rice ball. Thin salmon slices curve around the rice more easily than thick pieces.
Serving a sushi platter
Arrange the temari salmon-side up and scatter over white and black sesame seeds. Serve soy sauce, sriracha or your favorite sushi sauce alongside, or add a light drizzle just before serving. This recipe is intended for 5–6 people, with the number of sushi balls depending on how large you shape them.
Round salmon temari sushi filled with seasoned sushi rice, shredded nori, avocado, cucumber and cream cheese. A colorful sushi platter for 5-6 people, shaped with plastic wrap and finished with sesame seeds.
300gsalmonsuitable for raw consumption or ready-to-eat lightly salted salmon, thinly sliced
100-150gcream cheese
1avocadothinly sliced
1cucumberthinly sliced
White and black sesame seedsfor decorating
Soy saucefor serving
Sriracha or your favorite sushi sauceoptional
Method
Rinse the rice. Place 3 cups of dry sushi rice in a bowl or fine-mesh strainer. Rinse gently under cold water, changing the water several times until it runs mostly clear. Drain well.
Cook the rice. Transfer the rinsed rice to a rice cooker or saucepan. Add the amount of water specified on your rice package and cook according to the package or rice cooker instructions, usually about 15-20 minutes. Follow any additional resting time required for your rice.
Season and cool. Transfer the cooked rice to a wide bowl. Let the steam escape briefly, then gently fold in 3 teaspoons of rice vinegar sushi seasoning. Taste and adjust to your preference. Let the rice cool until comfortable to handle before combining it with the salmon.
Fold in the nori. Add 1/2 cup of shredded nori to the seasoned rice. Fold gently with a rice paddle or spatula to distribute it evenly without crushing the grains.
Shape the rice balls. Lightly moisten your hands with water. Divide the rice into small, even portions and gently roll into balls. Keep them compact enough to hold together, without squeezing the rice hard.
Layer the salmon and filling. Lay a piece of food-safe plastic wrap on a clean work surface. Place a thin slice of salmon in the center. Add a small slice of avocado, a thin slice of cucumber and a little cream cheese. Keep the filling centered so it is easy to enclose.
Wrap and shape the temari. Place a rice ball on top of the filling. Gather the corners of the plastic wrap, twist them together and gently press into a round ball. Hold briefly, then carefully unwrap and place salmon-side up on a serving plate. Repeat with the remaining ingredients.
Garnish and serve. Sprinkle the salmon temari sushi with white and black sesame seeds. Serve promptly with soy sauce, sriracha or your favorite sushi sauce, drizzling lightly or serving the sauces on the side.
Recipe notes and questions
Can I cook the rice in a rice cooker?
Yes. Rinse the rice well and use the water ratio and sushi rice setting recommended for your rice cooker and rice. For the stovetop method, follow the instructions on the rice package, including any resting time.
Can I prepare these ahead?
For the best texture, assemble close to serving. You can slice the cucumber and portion the cream cheese beforehand. Keep the salmon refrigerated until you are ready to work and keep assembled sushi refrigerated until serving.
How do I choose the salmon?
Choose salmon from a trusted supplier and confirm it is intended for raw consumption, or use ready-to-eat lightly salted salmon. Keep it chilled and follow the supplier’s handling instructions. Raw seafood carries a foodborne illness risk. See the FDA seafood guidance.
How long does this recipe take?
Allow about 45 minutes, including 10 minutes of preparation, 20 minutes of rice cooking and 15 minutes of shaping. Rice brands and rice cookers vary, so allow extra time if your rice requires a longer cooking, resting or cooling period.
