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Inari Sushi

Beverage

Contributed by: Melissa Lee

Sushi

A plant-powered tribute to the Pacific, handcrafted by Cooking Beautifullee and Chef Melissa Lee.
Inari sushi is a sweet and savory delight, featuring seasoned tofu pockets filled with tender sushi rice. This humble yet flavorful dish is a cherished staple in Japanese cuisine, celebrated for its comforting warmth and satisfying texture.

Serves:
6 servings
Total Time:
60 minutes
Prep Time:
35 minutes
Cook Time:
30 minutes

Ingredients


Sushi_rice - 1/2 cup (short grain) Dried_shiitake_mushrooms – 6, rehydrated Carrots – 2 large, shredded with a box grater Mirin – 3 tbsp Sugar – 3 tbsp Japanese_soy_sauce (shoyu) – 6 tbsp Mushroom_broth – 3 tbsp, from soaking shiitake mushrooms (can substitute sake) Dashi_powder – optional Tofu_pouches - 2 pouches (Shirakiku Fried Bean Curd) 

Instructions

Step 1
If using a Rice Cooker: Rinse rice thoroughly: Place rice in a fine mesh sieve and soak in a bowl of water. Swirl and change the water at least 3 times until the water runs clear. Drain well. Transfer rice and water to a rice cooker and cook according to your machine’s instructions.
Step 2
Let the cooked rice rest in a large wooden or non-reactive bowl. Cover with a damp dish towel.
Step 3
Make the filling and Assemble: Soak shiitake mushrooms in warm water for at least 30 minutes. Drain and reserve the soaking liquid. Remove stems and finely chop the caps.
Step 4
In a saucepan, combine 3 tbsp of the soaking liquid with mirin, sugar and soy sauce. Bring to a boil.
Step 5
Add shredded carrot and chopped shiitake. Simmer for 3–4 minutes, until most of the liquid is absorbed. Let cool.
Step 6
While the rice is still warm, gently fold in the carrot and shiitake mixture.
Step 7
Mix a hand-dipping solution: Wet your hands, shape the rice into oblong bite-sized balls, and stuff each into a tofu pouch. Fold the edge of each tofu pouch inward or leave it open. Garnish with smoked salmon, carrots or cucumber slices if desired.

Notes

Additional add-ons for the recipe: Smoked salmon, cucumber slices, or carrot slices. 

Don't have a rice cooker? Try this stove top method: 

  • Rinse rice thoroughly: Place the rice in a fine mesh sieve and soak it in a bowl of water. Swirl and change the water at least 3 times until it runs clear. Drain well.

  • Cook on the stovetop: Transfer the rinsed rice to a medium saucepan and add the appropriate amount of water (typically a 1:1.1 to 1:1.2 rice-to-water ratio, depending on rice type).

  • Bring to a boil: Cover and bring to a gentle boil over medium heat.

  • Simmer: Reduce heat to low and simmer, covered, for 15–18 minutes, or until the water is absorbed and the rice is tender.

  • Rest: Remove from heat and let it sit, covered, for 10 minutes. Fluff with a fork before serving.

Nutrition Information

Calories:
180 Calories
Fat:
4.5g
Saturated Fat:
0.5g
Carbohydrates:
Net Carb: 30
Dietary Fiber:
2g
Protein:
3.4g
Sodium:
1100