Aunt Keiko's Inarisushi いなり寿司
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 min
- Cook time
- 30 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
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
- 2
Cut the aburaage pieces in half.
- 3
Pour boiling hot water over the aburaage to remove the excess oil.
- 4
Bring one cup of water in a saucepan to boil over high heat and add dashi powder.
- 5
Add sugar, soy sauce to the saucepan.
- 6
Turn the heat down to medium, add aburaage and cook for 10 minutes.
- 7
Add miso paste and cook until all liquid has absorbed and evaporated.
- 8
Turn the heat off and cool it down completely.
- 9
Make 12 round and cylinder shape sushi rice balls (each weigh about 50 g)
- 10
Open the aburaage pouch gently without breaking and insert one sushi rice ball and close the end side down.
- 11
Repeat this same process for the rest of the 11 aburaage and rice balls.
- 12
Serve on a plate and sprinkle black sesame seeds on top.