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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 Time
5
minutes
mins
Cook Time
30
minutes
mins
Total Time
35
minutes
mins
Course:
Rice, Rice dish
Cuisine:
Japanese
Servings:
12
Calories:
200
kcal
Author:
Shihoko | Chopstick Chronicles
Cost:
$5
Equipment
hangiri
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
Metric
-
US Customary
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:
200
kcal
|
Carbohydrates:
42
g
|
Protein:
4
g
|
Sodium:
129
mg
|
Potassium:
61
mg
|
Sugar:
2
g
|
Calcium:
14
mg
|
Iron:
0.5
mg