FEBRUARY 28, 2011
A typical Inarizushi is sushi rice inside Inari-Age (sweetened bean curd skin). It was how I used to make Inarizushi because that’s how both my mother and grandmother made them. Last year I discovered another way to make Inarizushi. Since I love Shiso as an ingredient, I included Shiso leaf and Nori (seasoned seaweed) around sushi rice before putting in the Inari-Age. It was surprisingly tasty! Since then, my Inarizushi always includes Shiso leaf and Nori. I hope you give it a try next time when you try cooking Inarizushi. Also, for this recipe I used convenient Sushi Seasoning. We usually make sushi rice from scratch, but keeping a bottle of Sushi Seasoning in the fridge can be very convenient when you just need a small amount of sushi rice.