Plump Inari Sushi. Inari Sushi (稲荷寿司, いなり寿司), or Inarizushi, is made of sushi rice that is stuffed inside seasoned deep-fried tofu pockets called Inari Age. Inari Age (pronounced [ah geh]) is made by simmering tofu. Inari sushi, or inarizushi, is stickier in texture than traditional sushi and tastes sweet, vinegary, and salty, all at the same time.
It is sweet but it complements the sourness of sushi rice.
It is quite simple to make Inari Sushi, particularly when you.
This Inari Sushi works very hard to always be there for those it cares about and those who care about it.
You can have Plump Inari Sushi using 13 ingredients and 12 steps. Here is how you cook that.
Ingredients of Plump Inari Sushi
- Prepare 7 of pieces Aburaage.
- You need 2 tbsp of ●Soy sauce.
- Prepare 2 tbsp of ●Sugar.
- It's 2 tbsp of ●Mirin.
- It's 1/2 tsp of ●Dashi stock granules.
- Prepare 300 ml of ●Water.
- You need 360 ml of White rice.
- It's 4 tbsp of ○ Vinegar.
- You need 3 tbsp of ○ Sugar.
- You need 1 tsp of ○ Salt.
- Prepare of Add the following ingredients to taste.
- Prepare 1 of Sesame seeds, pickled ginger, myoga ginger.
- You need 1 of Tsukudani (anything you prefer).
Inari Sushi is a yummy soybean pocket often. Make inari sushi with quickness and authenticity using japancentre.com's inari sushi recipe. For an easy sushi recipe that tastes as good as it looks, try this recipe for inari sushi. This Inari Sushi recipe brings back some of the fondest memories that I have of growing up.
Plump Inari Sushi instructions
- Moisten your hands with sushi vinegar and delicately shape the rice into barrels. Squeeze the aburaage lightly between the palms of your hands to squeeze out the liquid..
- Cut the abura-age in half and parboil for 1-2 minutes to remove excess oil. Strain in a colander to cool and squeeze between the palms of your hands..
- Put the aburaage and ingredients marked ● in to a pot. Cover with a drop lid and simmer over medium-low heat until the liquid has almost reduced. Turn off the heat and leave the aburaage to cool and absorb the remaining sauce..
- Reserve a tablespoonful of the combined sushi vinegar for the step 6. Pour the rest over the freshly cooked rice in the cooker and mix quickly. Transfer the rice to a moistened wooden sushi tub..
- Turn the rice over several times while fanning with a hand-held fan until cool to the touch. Add the sesame seeds, minced pickled ginger and/or shredded myoga ginger and mix briskly..
- Moisten your hands with sushi vinegar and delicately shape the rice into barrels. Squeeze the aburaage lightly between the palms of your hands to squeeze out the liquid..
- Stuff the rice carefully into each aburaage pocket and neaten the shape. Try not to pack too much rice for best results..
- I've arranged them in two different ways: you can see the stuffing, and the others are upside down with their openings hidden..
- Served as a bento lunch with sautéed butterbur stems mixed in the rice..
- Served with shrimp tsukudani..
- Spring version: These are decorated with shredded egg crepe and nanohana greens..
- A well-dressed version for Father's Day..
I remember hearing my mother call my name and say "David! Come get Inari Sushi, itsa ready!". Inari sushi is a type of rice ball that is very popular in Japanese culture. Inari sushi is considered to be a very casual food and perfect for picnic lunches because it can be eaten right from your hands. Inari sushi is made by filling a pouch of seasoned fried tofu (abura age) with sushi rice.
