Easiest Way to Cook Tasty Amazing Inari Sushi

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Amazing Inari Sushi

Before you jump to Amazing Inari Sushi recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.

The benefits of healthy eating are today being given more attention than ever before and there are good reasons for this. The overall economy is affected by the number of men and women who suffer from health problems such as high blood pressure, which is directly associated with poor eating habits. There are more and more campaigns to try to get people to lead a healthier way of living and nonetheless it is also easier than ever to rely on fast, convenient food that is not good for our health. It is likely that many people feel it will take a lot of effort to eat a healthy diet or that they have to make a large scale change to how they live. In reality, though, just making some modest changes can positively affect daily eating habits.

One way to deal with this to start seeing some results is to understand that you do not have to change everything at once or that you need to completely get rid of certain foods from your diet. Even more crucial than completely modifying your diet is just substituting healthy eating choices whenever possible. In time, you will likely see that you will eat more and more healthy food as your taste buds get accustomed to the change. Slowly, your eating habits will change and your new eating habits will completely replace the way you ate in the past.

As you can see, it’s not at all difficult to start incorporating healthy eating into your daily routine.

We hope you got benefit from reading it, now let’s go back to amazing inari sushi recipe. You can cook amazing inari sushi using 11 ingredients and 11 steps. Here is how you achieve it.

The ingredients needed to cook Amazing Inari Sushi:

  1. Provide 10 of slices aburaage (thin fried tofu).
  2. You need 500 ml of dashi stock (about 2 cups).
  3. You need 5 Tbsp of brown sugar crystals.
  4. Prepare 5 Tbsp of soy sauce.
  5. Take 3 Tbsp of mirin.
  6. Take of For the sushi rice:.
  7. Get 800 grams of or 1 3/4 lb hot, cooked white rice (about 40 g per pouch).
  8. Provide 100 ml of rice vinegar plus a 3 x 3 cm piece of kombu seaweed.
  9. Use 1 tsp of salt.
  10. Get 3 Tbsp of leftover liquid from cooking the aburaage.
  11. Provide 4 Tbsp of white sesame seeds.

Instructions to make Amazing Inari Sushi:

  1. 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..
  2. 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..
  3. 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..
  4. 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..
  5. 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..
  6. 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..
  7. 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..
  8. 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..
  9. 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!.
  10. Garnish with pickled ginger and they are all done! It's best to eat after 4-5 hours!.
  11. 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..

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