Aunt Keiko's Inarisushi いなり寿司

Name: Aunt Keiko's Inarisushi いなり寿司
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 12 serving
Ingredients: 600 g sushi rice; 6 abura age; 240 ml water; 1 tsp dashi powder; 30 g sugar; 1/2 tsp Miso paste; 25 ml soy sauce; 1/2 tbsp black sesame seeds to sprinkle

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4.9

48 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings
12
Calories
200 kcal
Course
Main Course
Cuisine
Japanese

Aunt Keiko's Inarisushi いなり寿司

Katherine Wallace

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Special Inari sushi recipe from my aunt with step by step photos & video. including a secret ingredient to enhance the fragrance and enrich the flavour.

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Ingredients

Servings

600 g sushi rice
6 abura age cut them in half and make 12
240 ml water
1 tsp dashi powder
30 g sugar
1/2 tsp Miso paste
25 ml soy sauce
1/2 tbsp black sesame seeds to sprinkle

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Instructions

Cook and prepare the sushi rice (my sushi rice uses 2 cups of uncooked rice and I used about 2/3 of the entire cooked rice) *1
Cut the aburaage pieces in half.
Pour boiling hot water over the aburaage to remove the excess oil.
Bring one cup of water in a saucepan to boil over high heat and add dashi powder.
Add sugar, soy sauce to the saucepan.
Turn the heat down to medium, add aburaage and cook for 10 minutes.
Add miso paste and cook until all liquid has absorbed and evaporated.
Turn the heat off and cool it down completely.
Make 12 round and cylinder shape sushi rice balls (each weigh about 50 g)
Open the aburaage pouch gently without breaking and insert one sushi rice ball and close the end side down.
Repeat this same process for the rest of the 11 aburaage and rice balls.
Serve on a plate and sprinkle black sesame seeds on top.