Temari Sushi

Recipe courtesy of Chef Toshiyuki "Iwa" Iwai of Hapa Izakaya.

Photo by Ingrid Kuenzel



30g sashimi grade sockeye salmon

30g sashimi grade hamachi (yellowtail)

30g sashimi grade ahi tuna

Sushi rice:

1 cup good quality short grain rice

2 Tbs (30 mL) rice vinegar

2 Tbs sugar

1 tsp salt

Miso truffle sauce:

2 Tbs white miso

1 tsp (5 mL) mirin

2 tsp (10 mL) rice vinegar

1 tsp (5 mL) honey

1 Tbs (15 mL) canola oil

½ tsp (2.5 mL) Japanese soy sauce

Truffle oil, to taste

Shiso leaf, to garnish


  1. Rinse and steam the rice with 1 cup (240 mL) of water, ideally in a rice cooker.
  2. While the rice steams, mix together the rice vinegar, sugar, and salt in a small mixing bowl. Once the rice is fully cooked, transfer it to a large mixing bowl, add the vinegar solution, mix until all the rice is coated, then let the rice sit at room temperature covered in a clean, moist tea towel for 20 minutes.
  3. To make the truffle sauce, add the white miso, mirin, rice vinegar, honey, canola oil, soy sauce, and a couple dashes of truffle oil to a mixing bowl and whisk until the sauce starts to thicken up.
  4. Cut two pieces of each type of sashimi fish. Lay a small (~ 15 cm) piece of plastic wrap on your counter, and lay one piece of sashimi on it. Grab a small handful of sushi rice and form it into a rough ball. Using the plastic, wrap the ball up and form the sushi into a nice ball with your hands. Remove the plastic wrap and repeat for the remaining sashimi.
  5. Finish the sashimi pieces off with the miso truffle sauce, and garnish with shiso. If you can find micro-shiso greens, they are ideal, but regular shiso will do just fine. Pair with your finest sake.

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