6 Inari sushi on a white Japanese pottery plate black sesame seeds sprinkled over
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5 from 6 votes

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
Course: Rice, Rice dish
Cuisine: Japanese
Keyword: #Inari sushi
Servings: 12
Calories: 200kcal
Author: Shihoko | Chopstick Chronicles
Cost: $5

Equipment

Ingredients

  • 600 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

Instructions

  • 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.

Video

Notes

#1 perfect sushi rice

Nutrition

Calories: 200kcal | Carbohydrates: 42g | Protein: 4g | Sodium: 129mg | Potassium: 61mg | Sugar: 2g | Calcium: 14mg | Iron: 0.5mg