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How To Make Inari Sushi

How To Make Inari Sushi

In this tutorial Japanese chef Atsuko Ikeda shows you how to make the great tasting inari sushi. This sushi uses seasoned tofu pouches packed full of beautiful sushi rice and comes served with an assortment of toppings.

INGREDIENTS

View Ingredients In:

RECIPE

Serves
4
Prep =
30m
Cook =
25m
Total =
55m

Ingredients

  • 4 inari pouches
  • 100 ml sake
  • 2 tbsp mirin
  • 3 tbsp sugar
  • 4 tbsp dark soya sauce
  • 300 g prepared sushi rice
  • 2 cucumber slices
  • 2 raddish slices
  • 4 tsp salmon roe
  • 1 prepared egg sheet

Step 1: Prepare The Pouches

To start making this sushi you must first remove any excess oil from your tofu pouches. To do this dip the pouches into a pan of boiling water for a minute and then remove. Pat the pouches dry with kitchen roll to remove any excess water and remaining oil. Cut the pouches into half to create a pocket for the rice.

Step 2: Season The Pouches

Pour water into a pan, along with the sake, mirin, sugar and finally the soya sauce. Bring the mixture to a boil and once boiling place your pouches into the pan. Weigh down the pouches with a small lid placed on top of a long piece of greaseproof paper. Leave the pouches to absorb the seasoning for 15 to 20 minutes, turning them over after 10 minutes. After 15-20 minutes take the pan off the heat and leave the pouches to rest for 10 minutes. Remove the pouches from the water and place them in a baking tin. Squeeze the pouches to remove the excess water and return the water back to the pan.

Step 3: Prepare The Toppings

Take a pre-made egg sheet and cut it in half. Roll them out and cut off the edges as these tend to be quite dry. Continue to slice the egg sheet in thin strips to make long ribbons. Next cut two thin slices of cucumber and put to the side.

Step 4: Make The Inari Sushi

Wet your fingers, take a handful of your prepared sushi rice and shape it into an oblong shape. Take one of your pouch halves and tuck the edges over, then put your rice inside and gently push it down until it fills the whole of your pouch. Continue until all of your pouches are full. Garnish the pouches with some of the sliced egg sheet, some slices of cucumber and radish, and finish with some salmon roe.