Inari – Sushi
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 220 g rice, sushi
- 500 ml water
- 2 tablespoon sesame, Japanese, white
- 2 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 tablespoon mirin
- 1 teaspoon salt
- 12 tofu bags (Inari bags) *
Print Recipe
Pin Recipe Instructions
- Wash the rice in a sieve under running water, drain well. Bring the water and rice to a boil. Reduce the heat and simmer without the lid for 4-5 minutes until the water is soaked up. Put on the lid and let stand for another 4-5 minutes on low heat, then remove from the stove and allow to swell in the closed pot for 10 minutes.
- Roast the sesame seeds in a dry pan for 3-4 minutes until golden brown and toss carefully in between; then take it out immediately.
- Mix vinegar, sugar, mirin and salt and add to the rice. Stir with a wooden spoon until the rice has cooled.
- Carefully separate the Inari pockets from one another and open them. Fill each with 1 tablespoon rice. Sprinkle toasted sesame seeds over the rice, then squeeze the bag to close it. Arrange on a platter and serve.
- NOTE:
- Inari bags are filled bags made from deep-fried tofu. You can buy them in Asian grocery stores.
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