Servings: 12
Aunt Keiko's Inarisushi いなり寿司
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.
Equipment
- a sauce pan
Ingredients
- 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
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.
Notes
#1 perfect sushi rice
Nutrition
Calories: 200kcal, Carbohydrates: 42g, Protein: 4g, Sodium: 129mg, Potassium: 61mg, Sugar: 2g, Calcium: 14mg, Iron: 0.5mg
Cost: $5