Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, amazing inari sushi. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Inari Sushi (稲荷寿司, いなり寿司), or Inarizushi, is made of sushi rice that is stuffed inside seasoned deep-fried tofu pockets called Inari Age. Inari Age (pronounced [ah geh]) is made by simmering tofu. Inari Sushi Fusion on Instagram: "Enjoy this amazing Nutella Brownie only at @inari_sushi_fusion".
Amazing Inari Sushi is one of the most favored of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Amazing Inari Sushi is something that I have loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can have amazing inari sushi using 11 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Amazing Inari Sushi:
- Get 10 slices aburaage (thin fried tofu)
- Take 500 ml dashi stock (about 2 cups)
- Get 5 Tbsp brown sugar crystals
- Take 5 Tbsp soy sauce
- Prepare 3 Tbsp mirin
- Get For the sushi rice:
- Take 800 grams or 1 3/4 lb hot, cooked white rice (about 40 g per pouch)
- Get 100 ml rice vinegar plus a 3 x 3 cm piece of kombu seaweed
- Take 1 tsp salt
- Get 3 Tbsp leftover liquid from cooking the aburaage
- Get 4 Tbsp white sesame seeds
Inari sushi is considered to be a very casual food and perfect for picnic lunches because it can be eaten right from your hands. Recipe by JustJenn. [For Printable Recipe Click Here]. And I can't believe you lived by the Schuylkill River too. İnari Sushi Omakase. Inari sushi is not widely known in the United States yet, but it is great for vegetarians who want to try sushi.
Instructions to make Amazing Inari Sushi:
- Put the aburaage and plenty of water in a pot, and bring to a boil. Simmer for 20 minutes to drain the excess oil from the aburaage very well. If you don't drain the excess oil from the aburaage properly, it won't soak up all the flavors and be a little bland.
- Drain in a colander. When it cools a little, fold into half, and press down with your palm to drain the excess water really well.
- Put the dashi stock, brown sugar crystals, soy sauce, mirin and aburaage into a large pot. Cover with a small drop lid that sits right on top of the aburaage, and simmer over low heat for about 20 minutes until the sauce reduces to 1/3 its original volume.
- After simmering, let it cool a little. Transfer to an airtight container, and leave overnight or more. After sitting overnight, cut in half, and open up the aburaage carefully. Don't squeeze out the liquid.
- Make the sushi vinegar. Add the salt to the rice vinegar, then add the kombu and let soak for at least 30 minutes to bring out the kombu's flavor. The aburaage is sweet, so you don't need to add sugar to the sushi rice.
- Transfer the freshly cooked rice into a handai (circular wooden vat-like container for rice) or large bowl, add the sushi vinegar, white sesame, and the sauce from cooking the aburaage over the rice. Fold in gently with a spatula while fanning the rice.
- Let the sushi rice cool down until just warm to the touch. Make 20 rice balls, and stuff in the aburaage pouches carefully. It's quicker and easier if you make rice balls first before stuffing them in the aburaage.
- Don't stuff too much sushi rice into the aburaage. Gently stuff the rice, and leave the bottom of the pouch (the part I'm pointing to in the photo) without any rice.
- Brush the sauce left over from cooking the aburaage on the inari sushi for glazing. Lightly cover with plastic wrap, and let sit for at least 2 hours so flavors settle in. It tastes better after all the flavors have melded than when freshly made!
- Garnish with pickled ginger and they are all done! It's best to eat after 4-5 hours!
- Here's what the cross section looks like after 5 hours. It's difficult to see in this photo, but the flavors from the aburaage soaked into the sushi rice and made it more delicious.
Basically, it's a great hearty meal made from rice stuffed in an aburaage (fried tofu). Inarizushi, or Inari Sushi, is a term for stuffed sushi. But it's not like any other dish classified as sushi- nor is it found in many sushi bars, if any at. Sushi rice is stuffed in seasoned Aburaage tofu pouches. Inarizushi is technically sushi, but it is For Inari, Aburaage is cooked and seasoned very sweet.
So that is going to wrap it up with this exceptional food amazing inari sushi recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!