Time: 1 hour.
Complexity: average
Servings: 4

Inari sushi – Japanese-style tofu stuffed with vegetables and rice – a detailed recipe.

Ingredients:

• 1 cup short-grain sushi rice
• 85g diced shiitake mushrooms (about 9), stems removed
• 1/2 Kirby cucumber, peeled, seeded and diced
• 30g Japanese yellow pickled daikon, diced (pieces about 5cm long)
• 12 cooked, deep-fried tofu pouches (inari-age), drained on paper towels and opened
• 1 diced carrot (slightly smaller than medium)
• 1 tbsp. l. rice vinegar
• 1 tbsp. sugar
• 1 tbsp. plus 1 tbsp. water
• 1 tbsp coarse salt
• 1/2 tsp dark sesame oil
• 2 tablespoons toasted sesame seeds
• 1 teaspoon freshly squeezed lime juice
• 1/4 tsp finely grated lime zest
• Daikon sprouts for garnish (optional)
• Ground sansho pepper as needed (see cooking tip)
• Serving options: Pickled ginger, wasabi and soy sauce

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

round grain rice, rice vinegar, shiitake mushrooms, carrot, cucumbers, daikon radish, lime juice, tofu, ginger root, soy sauce, wasabi, sesame

We recommend

Preparation:

Step 1
• In a small bowl, combine vinegar and sugar.
  
  In a small saucepan with a tight-fitting lid, combine the rice, water, and 1 teaspoon of salt. Wrap the lid tightly with a small kitchen towel and cover the pan. (Make sure the edges of the towel are well away from the heat source.) Bring the water to a boil, reduce the heat to low, and simmer, covered, for 20 minutes.
Step 2
• Remove the pan from the heat (do not open it) and let it sit for 10 minutes. Fluff the rice with a fork and transfer it to a large bowl. Add the vinegar mixture and stir it into the rice with a wooden spoon. Place on a parchment-lined baking sheet. Cool the rice by blowing it with a hairdryer or a magazine. Cover the rice with a damp towel.
Step 3
• Fill a large saucepan with about 2.5 cm of water and install a fold-out steamer basket. Bring the water to a boil, add the carrots and mushrooms, cover, and steam until tender, about 6 minutes. Transfer the carrots and mushrooms to a large bowl, add the remaining 2 teaspoons of salt, sesame oil, and sesame seeds, and toss to combine. Let cool.
Step 4
• Once the vegetable mixture has cooled, add the cucumber, pickled daikon, lime juice and zest, and stir. Add the rice and lightly fold the vegetable mixture with a silicone spatula.
  
  Place a bowl of water nearby. Lightly wet your hands and form 12 small football-shaped ovals from the rice and vegetable mixture. Fill the tofu pouches with rice and pinch the edges. Arrange a few bunches of daikon sprouts (if using) around the edges. Place the tofu pouches on a serving platter and sprinkle with sansei. Serve with pickled ginger, wasabi, and soy sauce.
  
  Culinary advice: Sanse is a Japanese version of Sichuan peppercorns, available in Asian grocery stores and health food stores. It's a fragrant, lemony peppercorn with a crisp, yet not pungent, flavor. We use it to add a touch of zest to a variety of dishes, from soups to rice and meat.

Votes: 4