Inarizushi

FEBRUARY 28, 2011

by NAMI

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.

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Inarizushi

Prep Time: 30 minutes

Yield: Makes 12 Inarizushi

Ingredients:

• 1 cup uncooked Japanese rice
• 2 Tbsp. Sushi Seasoning
• 1 Tbsp. toasted white sesame seeds
• 12 Shiso leaves
• 12 Seasoned Seaweed (Nori)
• 12 Inari-Age (sweetened bean curd skin), drain the liquid.

Instructions:

1. Prepare the Sushi rice. Add Sushi Seasoning in the cooked rice.

2. Sprinkle sesame seeds and mix everything together.

3. Stuff into Age. Take a small handful of rice in a moistened hand, and make a small rice ball. Wrap each ball with a Shiso leaf and a piece of seaweed. Open and hold the Inari-Age in your hand and stuff a rice ball into the Inari-Age. You don’t want to over-stuff or they will tear. Close up the Inari-Age, and place open-end down on a plate.