Inari sushi

A delightful Japanese dish consisting of sushi rice stuffed inside fried tofu pouches.

  • 30 mins
  • Medium
  • Sides
  • 1-2 Servings

Ingredients

  • 2 sheets Yutaka Abura-age


Abura-age seasoning:

  • 50ml Yutaka Cooking Sake
  • 1 1/2 tbsp caster sugar
  • 1 tbsp Yutaka Mirin
  • 100ml water
  • 2 tbsp Yutaka Soy Sauce
  • pinch of salt

Filling:

  • 180g Yutaka Sushi Rice, cooked and seasoned with rice vinegar, sugar and salt.
  • 1 tbsp Yutaka Roasted White Sesame Seeds

Toppings: (optional)

  • 4 cooked prawns
  • 2 mange tout, blanched, cut in half
  • 2 thin Omelettes
  • 1 large egg, beaten
  • 1/2 tsp Yutaka Cooking Sake
  • 1/2 tsp sugar
  • pinch of salt
  • a little vegetable oil

Directions

Preparing the abura-age:

1. Rinse abura-age in boiling water to remove the oil on the surface.

2. Squeeze to extract as much water as you can. Cut in half.

3. Put the abura-age seasoning ingredients in a pan and bring to the boil.

4. Add abura-age to the pan, bring back to the boil and reduce the heat.

5. Put baking parchment and a small plate on top of the abura-age as a weight to stop it swelling up and help it absorb the seasoning. Simmer for 10 mins, turning over a few times while cooking.

6. Leave to cool and strain any remaining liquid.

Making the omelettes: (optional)

1. Mix the sake, sugar and salt. Add the eggs and mix.

2. Heat a little cooking oil in a frying pan over a medium heat. Pour in half of the egg mixture, tilting the pan to make a thin, even sheet. When the surface has set, turn it over to cook the reverse side for a moment, then slide onto a plate. Use kitchen paper to remove excess oil.

3. Repeat to make 1 more omelette.

4. Cut in half, then roll up and slice into long thin strips.

Making the filling:

1. Mix the sesame seeds with the sushi rice.

2. Press a ball of the rice into an egg shape and stuff it into the abura-age.

3. Garnish with your choice of toppings (such as sliced omelette, prawns or mange tout)

 

The recipe is supplied by

Atsuko's Kitchen

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