Inari Sushi or Inarizushi (いなり寿司) is a kind of sushi or rice ball. Sushi rice is stuffed in seasoned Aburaage tofu pouches. This recipe is an upgraded version with pretty garnish for festive spring occasions. (If you are looking for regular Inari, this is the one.)
Inarizushi is technically sushi, but it is such casual food and not something you order often at nice sushi restaurants. It is easily found at supermarket delis, and it is also home cooking food for special days. By decorating and making colorful with a flower-shaped carrot slice and Kinshi Tamago egg, it will look even more special. School years and company fiscal years start in April in Japan, and often have spring celebrations with nice food. Or, this decorated Inari works well to celebrate any occasion. Instead of carrot, you can add seafood like shrimp and Ikura salmon roe to be fancier. For your next party, definitely try this cute and delicious Inari Sushi for your family and friends!
Inari Sushi (spring version) Recipe
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Ingredients
- 8 squares Aburaage or 4 rectangle
- 2 cups water 480ml
- 3 Tbsp Soy Sauce
- 4 Tbsp sugar
- 1 carrot
- 8 snow peas
- 1 recipe Kinshi Tamago shredded egg crepes
Sushi Rice
- 2 Tbsp rice vinegar
- 2/3 Tbsp sugar
- 1/2 tsp salt
- 2 cups Steamed Rice
- 1 Tbsp sesame seeds optional
Instructions
- Roll the Aburaage with a rolling pin a couple of times to flatten them. Cut one side of each Aburaage(squares) or cut into halves (rectangles). Carefully open each Aburaage to make a pouch. Boil the prepared Aburaage in hot water for a minute and drain well.
- Place water, soy sauce, and sugar in a pot and boil. Add the Aburaage, cook for 10-15 minutes, and let cool for at least 3 hours (overnight in the fridge).
- Slice carrot into 1/8″ (3 mm) thick pieces. Cut the carrot into flower shapes, using a flower cookie cutter if you want. Remove strings from snow peas. Cook carrot flowers and snow peas in boiling water with a pinch of salt for a couple of minutes until tender. Slice snow peas in half diagonally. Set aside.
- Prepare the Kinshi Tamago and set aside.
- Mix rice vinegar, sugar, and salt together in a small bowl. In a medium bowl, mix Steamed Rice with the vinegar mixture. Add sesame seeds.
- Make 8 small oblong rice balls. Squeeze the Aburaage just a little and stuff rice balls in the pouches.
- Place some Kinshi Tamago egg on the Sushi and garnish with carrot flowers and snow peas.
Video
