Aunt Keiko's Inarisushi
Special Inari sushi recipe from my aunt with step by step photos & video. including a secret ingredient to enhance the fragrance and enrich the flavour.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
- 600 g Sushi rice
- 6 abura age cut them in half and make 12
- 240 ml water
- 1 tsp dashi powder
- 30 g sugar
- 1/2 tsp miso paste
- 25 ml soy sauce
- 1/2 tbsp black sesame seeds to sprinkle
Cook and prepare the sushi rice (my sushi rice uses 2 cups of uncooked rice and I used about 2/3 of the entire cooked rice) *1
Cut the aburaage pieces in half.
Pour boiling hot water over the aburaage to remove the excess oil.
Bring one cup of water in a saucepan to boil over high heat and add dashi powder.
Add sugar, soy sauce to the saucepan.
Turn the heat down to medium, add aburaage and cook for 10 minutes.
Add miso paste and cook until all liquid has absorbed and evaporated.
Turn the heat off and cool it down completely.
Make 12 round and cylinder shape sushi rice balls (each weigh about 50 g)
Open the aburaage pouch gently without breaking and insert one sushi rice ball and close the end side down.
Repeat this same process for the rest of the 11 aburaage and rice balls.
Serve on a plate and sprinkle black sesame seeds on top.
Calories: 200kcal | Carbohydrates: 42g | Protein: 4g | Sodium: 129mg | Potassium: 61mg | Sugar: 2g | Calcium: 14mg | Iron: 0.5mg