Inari Sushi (Simple and Decorated) Recipe

Japanese finger food prepared with thin deep-fried tofu boiled in sweet broth and rice. Here a unique folding-style and colorful toppings arrange this dish into the perfect hors d'oeuvre!

Cooking time

40min

Calories

537kcal

Sodium

1100mg

Nutrition facts are for one serving.
Time to cool not included in the cooking time.

Directions

Place a cooking chopstick on top of the thin deep-fried tofu and roll over it, then slice in half to prepare open pouches. Boil water in a fry pan and lightly boil the thin deep-fried tofu, then drain.
Place (A) into the fry pan and turn on the heat. Once boiling add in and spread out (1). Cover with a drop lid* and simmer over medium heat for 8 to 10 minutes, then place on a cooking tray or similar to cool.
- A drop lid is a lid that floats on top of the liquid in pans while simmering foods. It allows heat to be evenly distributed so ingredients cook evenly and quickly. You can purchase one, or make a substitute out of aluminum foil.
Mix the ingredients together to prepare the "Vinegar Seasoning for Sushi Rice".
Place the warm rice into a sushi oke (wooden tub) or bowl, use a circular motion to add in (3) and mix vertically in a cutting manner (to prevent mushiness) then add and mix in the roasted white sesame seeds. Cover with a clean dampened (wrung) tea towel and set aside to cool. Once cooled, divide into 12 equal portions and gently form each into balls.
Stuff (4) into (2) and neatly close off half of the pouches. for the remaining half, fold-in the pouch edges and decorate colorfully with the toppings.

Cooking Basics

Snow peas - removing stems and strings

Fold the stem over towards the straighter side of the snow pea and then pull this off along the length of this straighter side to remove the stem and string.

Eggs - how to make usuyaki tamago or thin Japanese-style omelet

Ingredients

eggs: 3

salt: 1/4 tsp

sake (cooking sake): 2 Tbsp

potato starch (or corn starch): 2 tsp

vegetable oil: as needed

Directions

1.

Crack open and beat the eggs together, add in the salt, sake and potato starch and mix in well.

2.

Strain through an all-purpose strainer. This step helps to achieve a smoother, thinner omelet.

3.

Use a paper towel lightly dipped in vegetable oil to lighly coat a heated square-shaped fry pan.

4.

Pour a ladle of the egg mixture into the pan.

5.

Swirl the pan to evenly distribute the egg mixture over the entire pan.

6.

Once the egg becomes cooked on the surface, use one cooking chopstick to pick up and flip over the usuyaki tamago. Allow to cook on the opposite side for one moment, then remove onto a cutting board. Repeat this process with the remaining egg mixture.