Inari Sushi Recipe - Japanese Cooking 101

By Japanese Cooking 101 · 45 min

Ingredients

Instructions

1. Roll the aburaage with a rolling pin a few times to flatten. For squares, cut one side open; for rectangles, cut in half. Carefully open each one into a pouch.
2. Boil the pouches in hot water for one minute and drain well.
3. Bring the water, soy sauce and sugar to a boil in a pot. Add the aburaage and cook for 10-15 minutes, then let cool for at least 3 hours (or overnight in the fridge).
4. Cut the carrot into 1/8 inch (3 mm) slices and, if you like, cut them into flower shapes. Trim the strings from the snow peas. Cook carrot flowers and snow peas in boiling water with a pinch of salt for a couple of minutes until tender. Cut the snow peas in half diagonally and set aside.
5. Prepare the kinshi tamago and set aside.
6. Mix the rice vinegar, sugar and salt in a small bowl. In a medium bowl, mix the steamed rice with the vinegar mixture, then add the sesame seeds (if using).
7. Shape the rice into 8 small oblong balls. Gently squeeze the aburaage and stuff a rice ball into each pouch.
8. Top the sushi with kinshi tamago and garnish with the carrot flowers and snow peas.

Summarized from Japanese Cooking 101's video. Watch it for the details.

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