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Inari Sushi (spring version) Recipe Recipe

Name: Inari Sushi (spring version) Recipe
Prep time: 1 h
Cook time: 40 min
Total time: 1 h 40 min
Ingredients: 8 squares Aburaage (or 4 rectangle); 2 cups water (480ml); 3 Tbsp Soy Sauce; 4 Tbsp sugar; 1 carrot; 8 snow peas; 1 recipe Kinshi Tamago (shredded egg crepes); 2 Tbsp rice vinegar; 2/3 Tbsp sugar; 1/2 tsp salt; 2 cups Steamed Rice; 1 Tbsp sesame seeds (optional)

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Ingredients

8 squares Aburaage (or 4 rectangle)

2 cups water (480ml)

3 Tbsp Soy Sauce

4 Tbsp sugar

1 carrot

8 snow peas

1 recipe Kinshi Tamago (shredded egg crepes)

2 Tbsp rice vinegar

2/3 Tbsp sugar

1/2 tsp salt

2 cups Steamed Rice

1 Tbsp sesame seeds (optional)

Method

Roll the Aburaage with a rolling pin a couple of times to flatten them. Cut one side of each Aburaage(squares) or cut into halves (rectangles). Carefully open each Aburaage to make a pouch. Boil the prepared Aburaage in hot water for a minute and drain well.

Place water, soy sauce, and sugar in a pot and boil. Add the Aburaage, cook for 10-15 minutes, and let cool for at least 3 hours (overnight in the fridge).

Slice carrot into 1/8" (3 mm) thick pieces. Cut the carrot into flower shapes, using a flower cookie cutter if you want. Remove strings from snow peas. Cook carrot flowers and snow peas in boiling water with a pinch of salt for a couple of minutes until tender. Slice snow peas in half diagonally. Set aside.

Prepare the Kinshi Tamago and set aside.

Mix rice vinegar, sugar, and salt together in a small bowl. In a medium bowl, mix Steamed Rice with the vinegar mixture. Add sesame seeds.

Make 8 small oblong rice balls. Squeeze the Aburaage just a little and stuff rice balls in the pouches.

Place some Kinshi Tamago egg on the Sushi and garnish with carrot flowers and snow peas.

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