Inari Sushi

Name: Inari Sushi
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Tofu skin in oil; Some Rice; Some Black sesame; 2s Shiitake Mushrooms; 1/2 piece carrot; Some Crushed Nori; 400ml Dried bonito and kelp soup; 75ml Thick soy sauce; 75g Sugar; 2 tablespoons Rice vinegar; 2 tablespoons Apple cider vinegar; 2 tsp salt; a little bit warm water

by Mingyue Dance Tsing Yi

4.6 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

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Traditional Japanese cuisine, Inari sushi is a type of Japanese sushi, which is to wrap sushi rice with delicious tofu. It is said that Japanese fox fairy (Inari) likes this kind of sushi very much, and it seems to restore strength after eating it.

Tianhu Konghuan in "There is a Fox Fairy in My House" once said, "After eating, I feel like the world is under heaven."
Guan Hu (Nine-Tailed Monster Fox) in "XXXHolic" likes fried tofu very much, but the markings on his head will disappear little by little after eating it.
The owner, Yuko, said it was because the fried tofu skin seemed to be impure.
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There should not be too much water in the fried tofu, otherwise the rice grains will easily fall off. You should squeeze out the water before adding the rice balls.

The origin of fried tofu sushi is not clear. According to historical records in Japan, in the Edo region, people cut off one side of fried tofu, made them into pockets, and put them in a mixture of shredded mushrooms and páo. The rice is then sold. This is the only known record of the origin of fried tofu sushi. Nowadays, fried tofu sushi has become a favorite food of men, women and children. "

Inari Sushi

1. First make rice lotus boiled juice: 1) Blanch the oily tofu skin with boiling water to remove the oil on the surface, and drain the water for later use.

2. First make rice lotus boiled juice: 1) Blanch the oily tofu skin with boiling water to remove the oil on the surface, and drain the water for later use.

3. 2) Mix all the ingredients, cook together on a low fire until the tofu skin is delicious, let cool and set aside.

4. Peel the carrots, remove the stems and wash the mushrooms.

5. Blanch the shiitake mushrooms to soften and remove the rice-sized pieces.

6. Dice carrots.

7. Dice carrots.

8. Pickled carrots and shiitake mushrooms with bonito kelp stock, soy sauce and sugar.

9. After marinating, add black sesame seeds and mix well.

10. After marinating, add black sesame seeds, warm rice, and mix well.

11. Cut the cooked tofu skin into half from the middle,

12. Press with kitchen paper to absorb excess water, and then open the tofu skin from the opening for use.

13. The rice will be very sticky. Dip it in water and then make the rice into a rice ball, stuff it in the oily tofu skin, and the sushi is ready.

14. Finished product.

Tips:
Choose pearl rice with white and short grains (this kind of rice has a lot of water content, is sticky and has a soft taste), wash it, drain the water, and let it sit for half an hour. Steam in a rice cooker or electric pressure cooker and simmer for 30 minutes. Mix the ingredients of sushi vinegar until the sugar melts and let cool. While the rice is hot, add sushi vinegar, dried shiitake mushrooms, diced carrots, and black sesame seeds, chop and mix well.