Also called oinarisan in a more informal way in Japan, inari sushi is a simple and fun to make sushi. Just rice balls inside?a deep-fried tofu bag, enjoy!
Serves 4 (or 12 inari)
- 250g Clearspring Sushi Brown Rice
- Clearspring Sushi Ginger (to taste)
- 2tbsp Clearspring Sushi Rice Seasoning
- 2tbsp Clearspring?Shiso Condiment
- 6 deep Fried Tofu (Aburaage) pockets*
- 1 piece of Clearspring Kombu
- 4?Clearspring Shiitake Mushrooms
- 2tbsp Clearspring Shoyu Soya Sauce
- 3tbsp Clearspring Mikawa Mirin
*although Aburaage is not available in many shops, you will be able to get them in Japanese food speciality shops.
- Prepare the two dashi by soaking separately?the kombu in 150ml water and the shiitake in 50ml and leave for later.
- Cook the brown rice as instructed on pack.
- Cut the tofu pockets in 2 and open them like little pouches by separating the two folds.
- Add them to boiling water and leave them for 10minutes (the pockets will get softer by the time you use them).
- Drain the pockets and put them in a saucepan to further cook them: add the kombu and shiitake dashi and the?mirin. Then add the 3 tablespoons of shoyu in 3 times by?pouring it?over the pockets. Cook the pockets?on medium heat until absorption of the liquid (it can take up to 25 minutes).
- Once the rice is ready, add the shiso condiment or the sushi rice seasoning and mix.
- Once the rice has cooled down, take a handful of rice and form a?"rectangular" ball of rice?with your hands. Use one hand as a mould and the other one to shape the rice ball.
- Insert the ball into the tofu pocket and re-close
- Serve with sliced sushi ginger.
Recipe by Ohka