Homemade sushi balls: the easy recipe without a mat using salmon and tuna

In Japan, they're known as temarizushi, round bites of rice topped with fish and wrapped in cling film. This version with salmon and tuna is made with easy-to-find supermarket ingredients and requires no special skills. All you need is a desire to impress.

The cling film trick turns sushi into a round, smooth, stress-free bite: nothing like struggling with the mat.

• 250g of special sushi rice (short grain glutinous rice)
• 300 ml of water
• 3 tablespoons of rice vinegar
• 1 level tablespoon of sugar
• 1 teaspoon of salt
• 100g of fresh salmon loin (previously frozen for at least 5 days to avoid the risk of anisakis)
• 100g of fresh tuna loin (also previously frozen)
• 1/2 small cucumber
• 1/2 avocado at its peak ripeness (if you are going to eat them right away)
• A few teaspoons of wakame seaweed salad (optional)

How to prepare sushi balls, step by step

• Prepare the sushi rice. Wash the rice under cold running water, gently rubbing it and changing the water several times until it runs clear. Drain it and place it in a saucepan with 300 ml of water. Cover, bring to a boil over medium-high heat, and as soon as it boils, reduce the heat to low and simmer for 12-13 minutes without removing the lid. Remove from the heat and let it rest for another 10 minutes with the lid on. Meanwhile, dissolve the rice vinegar with the sugar and salt (you can warm it for 10 seconds in the microwave to help it dissolve). Transfer the hot rice to a wide tray, drizzle it with the dressing, and mix with a wooden spatula using gentle folding motions, without crushing the grains, while gently fanning it to warm it through and give it a glossy sheen.
• Prepare the filling and the fish. Slice the salmon and tuna into thin, manageable pieces. Peel the cucumber and dice it very finely; if using avocado, dice it finely as well. If using wakame seaweed, chop it slightly to incorporate it. Mix the diced cucumber and seaweed (or avocado) into the warm rice, distributing them evenly so that each bite has a contrasting flavor.
• Shape the rice balls using the cling film trick. Cut a square of cling film about 20x20 cm and lay it flat in the palm of your hand. Place a slice of salmon or tuna (or pieces of both if you prefer) in the center. Right on top of the fish, place a heaping tablespoon of cooked rice, about the size of a large walnut or a small golf ball. Gather the four corners of the cling film upwards, as if closing a small pouch, and twist the film around itself, gently squeezing. As you twist the film, the rice compacts without sticking to your hands and encases the fish, leaving it smooth and rounded. Carefully untwist the cling film and place the rice balls on a tray. Repeat, alternating salmon and tuna, until you've used all the ingredients.
• Finish and serve. Sprinkle toasted sesame seeds over the balls for aroma and a delicious crunch. Serve immediately with small bowls of soy sauce, a little wasabi, and pickled ginger for those who want to help themselves.

Tricks to make them perfect

If you don't want the hassle of cooking rice, use microwaveable rice cups. Pour the cooked rice into a large serving dish and season with 1 tablespoon of rice vinegar, half a teaspoon of sugar, and a pinch of salt. Stir gently and let it cool for a couple of minutes before handling; it will absorb the seasoning quickly.

For raw fish, safety comes first: freeze salmon and tuna at -20°C or lower for at least 5 days to inactivate anisakis. Always defrost in the refrigerator on a wire rack and pat dry thoroughly with paper towels before cutting.

If you have leftover seasoned rice, store it in a tightly sealed container at room temperature if you're going to use it the same day; it will harden in the refrigerator. The next day, stir-fry it in a wok with chopped vegetables, an omelet, and soy sauce: it makes delicious fried rice.

Don't throw away the fish scraps from slicing the fish. Finely chop them with a knife, season them with a few drops of soy sauce and sesame oil, and you'll have a quick tartar to accompany or top the fish balls.

You can find sushi rice in most supermarkets, near the short-grain rice, and if you don't see it, short-grain bomba rice works well as a substitute.

And to personalize, treat yourself: a drop of Japanese mayonnaise mixed with sriracha for a spicy touch, cooked prawns butterflied, or strips of smoked salmon if you prefer not to use raw fish.

🍽️ The recipe card

• 🍴 Dish: Homemade sushi balls.
• 👥 Servings: 12-14 balls (for 4 people as a starter).
• ⏱️ Time: Approximately 1 hour, including washing and resting time.
• 📊 Difficulty: Easy.