Inari Sushi

Name: Inari Sushi
Yield: 24 servings
Ingredients: 3 cups White Rice; 600 ml Water; 90 ml Rice Vinegar; 3 tbsp Sugar; 2 tsp Salt; 1 tbsp White Sesame Seed; 400 ml Water; 0.5 tsp Japanese Granulated Dashi Soup Stock; 60 g Sugar; 2 tbsp Sake; 4 tbsp Dark Soy Sauce; 12 Deep-fired tofu pocket, cut in half and opened to form pouches; 0.5 Avocado; 8 Crab Stick; 30 g Tuna Flake; 30 g Scrambled Egg; Green Shiso Leaf (shredded) (As desired); 1 Sliced Salmon Filled (pre-cooked); 8 Snow Peas (pre-cooked)

Bite-sized inarizushi are the perfect finger food for your next party or gathering.
The sharp taste of vinegared sushi rice is complemented by colorful toppings such as crab sticks, scrambled egg and shiso leaves that brighten up the presentation.

Rice Cooker

What to prepare

Ingredients

Servings:24

Makes 24 Pieces

3 cupsWhite Rice
600 mlWater

SUSHI VINEGAR

90 mlRice Vinegar
3 tbspSugar
2 tspSalt

1 tbspWhite Sesame Seed

400 mlWater
0.5 tspJapanese Granulated Dashi Soup Stock
60 gSugar
2 tbspSake
4 tbspDark Soy Sauce
12Deep-fired tofu pocket, cut in half and opened to form pouches

A

0.5Avocado
8Crab Stick

30 gTuna Flake
30 gScrambled Egg
Green Shiso Leaf (shredded) (As desired)

1Sliced Salmon Filled (pre-cooked)
8Snow Peas (pre-cooked)

Steps

STEP 1

Cook the rice in the rice-cooker, on the Hard White Rice program (press Menu Select, then select "White-Hard").

STEP 2

In a sushi-oke rice-mixing tub (or a large mixing bowl), place the cooked rice from step 1 and the sushi vinegar.

STEP 3

Sprinkle in the white sesame seeds. Using a rice scoop, mix together with a slicing motion and cool the rice.

STEP 4

In a pan of boiling water, add the Japanese granulated dashi soup stock, sugar, sake, dark soy sauce and the deep-fried tofu pouches. Simmer until all liquid is absorbed.