Konnichiwa!
Welcome to Mrs. Lin's kitchen.
Today, I'm going to show you how to make Inari sushi.
Inari sushi is simply sushi rice stuffed into a seasoned fried tofu pouch that's
called "Inari age."
It is a casual food, so it's normally not served in a fancy Japanese restaurant, but
it is great for a party, lunch, bento box, afternoon snack, and even camping.
Today, I'm going to show you different versions of Inari sushi, so let's get started.
All of these versions of Inari sushi use sushi rice.
To learn how to make sushi rice, click the link in the description box below and watch
our "How to Make Sushi Rice" video!
Another important ingredient for this dish is Inari age.
Inari age is a fried tofu pouch that is normally seasoned in soy sauce and sugar.
It comes in many different brands and can be found in Asian grocery stores.
When you open the can or bag of Inari age, you will see that it comes in many pre-seasoned pieces.
Before you use a piece, make sure to squeeze out most of the remaining seasoning.
When you're ready to put rice in, simply open the pouch and place the sushi rice inside.
Each ingredient overview in this video will make about six to eight Inari sushi pieces
depending on how much rice you put into each pouch.
This is Furikake.
It is a Japanese seasoning that is normally used on top of rice.
It comes in many different flavors and can easily be found in any Asian grocery store.
To make Furikake Inari sushi, simply stuff the tofu pouch with sushi rice.
Then, sprinkle the sushi rice with a bit of Furikake, and you're done!
To make the topping for tuna Inari sushi, mix a can of tuna, diced celery, salt, and
mayonnaise in a bowl.
If you are using your hands to put the rice into the Inari age, make sure your hands are
completely wet so that the rice will not stick to your hands.
Make a small ball of rice and place it inside the Inari age pouch.
Make sure not to fill the pouch all the way up so you have space to top off your sushi
rice with the tuna mixture.
Dice up your cucumber and spam.
Mix them in a bowl with your sushi rice.
Place the rice mixture into the Inari age pouch.
For an extra crunchy texture, add some sesame seeds on top.
And you're finished!
Soak three dry shiitake mushrooms in one cup of water for at least an hour, but preferably overnight.
Save the liquid the mushrooms are being soaked in.
This is your mushroom "dashi."
Dice up one carrot and three shiitake mushrooms to about a quarter inch wide.
Make sure to squeeze out the liquid from the shiitake mushrooms before you slice them.
Pour your carrots, mushrooms, dashi, soy sauce, and sugar into a pot.
Then turn the heat on to about medium high and occasionally stir.
By the time the dashi is almost evaporated, your mixture is done!
Make sure the carrot-mushroom mixture has cooled down before mixing them with sushi rice.
For added flavor and texture, sesame seeds can be mixed in.
Place this mixture inside the Inari age, and enjoy!
So here are the four different kinds of Inari sushi that I made today.
The ingredients are not limited to just these four.
You can also use thinly sliced cooked egg, seaweed salad, cubed salmon, corn and green beans, or tobiko.
The choices are endless so you should try to experiment and find the best combination
for your tastes.
School is fast approaching and this Inari sushi are definitely a good lunch to take
to school for your kids.
I hope you enjoyed watching me show you how to make
four different kinds of Inari sushi today.
Please don't forget to subscribe to our channel and if you liked what I'm showing
you today please don't forget to click that like button down here.
Happy summer and happy eating!
Ooh! Four different kinds!
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