While the rice is still warm, transfer it to a wide, flat bowl. Gently fold in the seasoned rice vinegar using a rice paddle or spatula. Cover with a damp towel and let rest while you prep toppings.
Thinly slice the fish, peel and slice cucumbers (you can use a small cutter to make fun shapes), and prep any herbs or garnishes you'd like.
Place a heaping tablespoon of sushi rice on a piece of plastic wrap. Twist the plastic wrap and gently shape the rice into a ball using light pressure—just enough to hold its shape. Unwrap and set aside. Repeat with the remaining rice.
On a clean piece of plastic wrap, lay out a slice of salmon, cucumber, or shrimp—plus any herbs like shiso. Place a rice ball on top, then twist the wrap around it to gently mold the topping to the rice. Unwrap and repeat with other combinations.
Arrange your finished Temari sushi in a bento box or serving container. Garnish with extras like ikura, sliced shiso, or edible flowers if desired.
Best served at room temperature. Perfect for outdoor picnics, lunchboxes, or elegant brunch spreads.
