How To make Inari Sushi (Cone Sushi)
8 ea Aburage (fried bean curd)
2 c Water
SEASONING FOR CONES:
1 1/2 c Broth **see below
1 tb Shoyu
1/2 ts Salt
2 tb Fish flakes or dried shrimp
3 tb Sugar
VEGETABLES FOR RICE:
3 ea Dried mushrooms;softened in
-water then minced 1 tb Dry fish flakes or dry shrip
1/2 c Minced carrot
1/2 ts Salt
1 tb Sugar
1 c Water
1/2 c Minced green beans
1/4 c Shoyu
Inner part of aburage;minced Cut aburage in half to form cones. Take out inner part carefully and reserve for vegetable sauce. Cook aburage cones in water for 30 minutes. Drain;squeeze out excess liquid. Combine all seasoning ingredients in a pan and simmer the aburage in it for 15 to 20 minutes. Drain and squeeze gently. Cook all ingredients for vegetables together for 10 minutes or until carrots are tender. Drain and add to the basic sushi rice. Loosly pack the rice into the cones. ** Use packaged Japanese broth such as Dashi No Moto.
How To make Inari Sushi (Cone Sushi)'s Videos
Inari Sushi (Inarizushi: いなり寿司)
Inari sushi
***If you bought Japanese Inari, make sushi vinegar. If you bought Korean Inari, everything is included in the package.***
*** Ingredients ***
Inari: 1 pack
Rice: 1 cup
Water: 1 cup
Rice seasoning: 1tbsp
-Sushi vinegar-
Vinegar: 3tbsp
Sugar: 3-1/2tbsp
Salt: 1tbsp
Salmon topping
Salmon: 50g
Tuna topping
Ground Tuna: 50g
Sriracha: 1tbsp
Sugar: 1/2tbsp
Sesame oil: 1/4tbsp
Chili Oil: 1/4tbsp
Salt: 1/2tsp
Masago topping
Masago: 1tbsp.
Mayonnaise: 2tbsp
Sugar: 1/2tbsp
Pepper: 1/2tsp
Egg topping
Egg: 1
Milk: 1tbsp
Salt: 1/2tsp
Shrimp topping
Shrimp: 3
Garlic: 1tbsp
Sesame oil: 1/4tbsp
Avocado topping
Avocado: 1/2
Mayonnaise: 1/2tbsp
Salt & pepper: 1/2tsp
Lemon juice: 1tsp
Beef topping
Ground Beef: 50g
Soy sauce: 1/2tbsp
Sugar: 1/2tbsp
Sesame oil: 1/4tbsp
Pepper: 1/2tsp
Garlic: 1/4tbsp
Crab Meat topping
Crab Meat: 50g
Mayo: 1tbsp
Sugar: 1/2tbsp
Wasabi: 1/4tbsp
-Spicy mayo sauce-
Mayonnaise: 2tbsp
Sriracha: 1/2tbsp
-Wasabi Sauce-
Mayonnaise: 2tbsp
Wasabi: 1/2tbsp.
**** Instructions ****
1. Mix all the topping ingredients well.
2. Prepare beef, egg, and shrimp by mixing the ingredients and frying on high heat.
3. Prepare the two sauces by mixing each set of ingredients well.
4. Add sushi vinegar and Rice seasoning to freshly cooked rice and mix well.
5. Fill the tofu half with rice and the other half with taping.
6. Sprinkle with the sauce.
타핑 유부초밥
** 일본 유부를 사셨다면 스시식초를 만드세요.
한국 유부를 사셨다면 패키지 안에 모두 들어있습니다.**
*** 재료 ***
유부: 1팩
쌀: 1컵
물: 1컵
일본 유부를 사셨다면 Rice seasoning를 섞어 쓰세요.
-스시 식초-
식초: 3큰술
설탕: 3-1/2큰술
소금: 1큰술
-연어 타핑-
생 연어: 50g
-투나 타핑-
다진 투나: 50g
스리라차: 1큰술
설탕: 1/2큰술
참기름: 1/4큰술
고추기름: 1/4큰술
소금: 한꼬집
-마사고 타핑-
마사고: 1큰술
마요네즈: 2큰술
설탕: 1/2큰술
후추: 한꼬집
-계란 타핑-
계란: 1개
우유: 1큰술
소금: 1/2작은술
-새우 타핑-
새우: 3마리
마늘: 1/2큰술
참기름: 1/4작은술
-아보카도 타핑-
아보카도: 1/2개
마요네즈: 1/2큰술
소금, 후추: 한꼬집
레몬즙: 1작은술
-게맛살 타핑-
게맛살: 50g
마요네즈: 1큰술
설탕: 1/2큰술
와사비: 1/4큰술
-소고기 타핑-
간 소고기: 50g
간장: 1/2큰술
설탕: 1/2큰술
참기름: 1/4큰술
후추: 한꼬집
마늘: 1/4큰술
-매운 마요소스-
마요네즈: 2큰술
스리라차: 1/2큰술
-와사비 소스-
마요네즈: 2큰술
와사비: 1/2큰술
***요리 순서***
1. 각각의 타핑 재료를 모두 잘 섞어주세요.
2. 소고기, 달걀, 새우는 재료를 섞어 센불에 볶아 준비해 주세요.
3. 2가지 소스를 각각 잘 섞어 준비해 주세요.
4. 갓 지은 밥에 스시 식초와 Rice seasoning을 넣고 잘 섞어주세요.
5. 유부에 반은 밥으로 나머지 반은 타핑으로 채워주세요.
6. 소스를 뿌려주세요.
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JAPANESE TRADITIONAL SUSHI AT HOME/ INARI SUSHI for vegetarian friends.
My Japanese traditional sushi is something I made and enjoyed with my grandma at home. Many Japanese don't make nigiri sushi at home, but this inari sushi is something we often make for dinner, snack and bento box. Inari sushi is vegan . so I hope many of you will enjoy it!!
-How to make Japanese sushi rice
-Japanese clear dashi soup recipe
↓
????Both in my Breakfast E-cookbook
????Inari sushi recipe
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Inari Sushi Recipe - Japanese Cooking 101
We will show you how to make Inari Sushi (Inarizushi). Sushi rice is stuffed in seasoned Aburaage tofu pouches. We are making an updated version with pretty garnish for festive spring occasions.
Full recipe:
Kinshi Tamago egg recipe:
Kinshi Tamago recipe video:
Oishii TV: Noriko & Yuko's Vlogs @OishiiTV
#japanesecooking #japanesefood #japaneserecipe #food #recipe #cooking #sushi
How to make Inarizushi (Inari sushi) / Japanese Recipe いなり寿司 簡単レシピ
Inarizushi (inure sushi) also called Orinarisan is a fried tofu pouch filled with sushi rice.
Flavoured tofu pouch can be found in Asian grocery store.
It has a sweet-salty soy sauce taste.
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???? RECIPE
Ingredients: 20 inarizushi
- 600g short grain rice
- 800mL water
- ~80mL rice vinegar
- 1 tablespoon sugar
- 20 flavoured fried tofu pocket (inuri)
- Ingredients: (~20 Inarizushi)
Recipe:
1. Rince short grain rice and let water drain.
2. Transfer rice into a tupperware and add water.
3. Rest it in fridge for half a day.
4. Cook rice.
5. Meanwhile, combine rice vinegar and sugar.
6. Reheat flavoured fried tofu pocket.
7. Add vinegar mixture to rice and mix well.
8. Pack flavoured rice into fried tofu pocket.
9. Ready to enjoy.
???? レシピ : 20個分
- お米 600g s
- 水 800mL
- お酢 ~80mL
- 砂糖 大さじ1
- 味付けいなり 20 枚
レシピ:
1. お米を研ぎ、水を切っておく。
2. タッパーに移し、水を加える。
3. 冷蔵庫で半日、寝かせる。
4. お米を炊く。
5. お酢と砂糖を混ぜ合わせる。
6. 味付けいなりを温め直す。
7. すし酢とご飯を合わせる。
8. ご飯をいなりに詰めたら、出来上がり。
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Free Download / Stream:
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How to Make Basic Inarizushi (Inari Sushi) | OCHIKERON | Create Eat Happy :)
In this video, I will show you how to make very basic Inarizushi with plain Sushi rice. Easy yet delicious, perfect for party, picnic, or any kind of event!
Inarizushi (Inari Sushi) is Sushi rice stuffed in tasty Aburaage (Fried Tofu pouches).
In Japan, Inarizushi can be widely found at restaurants, supermarkets, conbini (convenience stores), and etc... Sometimes store-bought ones are too sweet but this one is very mild. Homemade is the best ????
You can also make Inarizushi with flavored rice:
Topping ideas:
Dashi Broth (Kayanoya Dashi) I used:
---------------------------------
How to Make Basic Inarizushi
Difficulty: Easy
Time: 1hr + cooling time
Number of servings: 20 pieces
Ingredients:
660g (1.5lb.) cooked Japanese rice (short-grain rice)
A
* 3 tbsp. rice vinegar
* 3 tbsp. sugar
* 1 tsp. salt
10 square Aburaage (deep-fried tofu pouches)
B
* 4 tbsp. soy sauce
* 4 tbsp. Mirin (sweet Sake)
* 4 tbsp. sugar
* 400ml Dashi broth
4 tbsp. roasted white sesame seeds
Directions:
1. Place the Aburaage on a cutting board and trace the Aburaage with a chopstick to make it easy to open. Cut into half and open. If you are using square Aburaage (deep-fried tofu pouches) cut diagonally into half to get 2 right-angled triangles. If you are using rectangular Aburaage, cut into half to get 2 squares.
2. Put Aburaage in boiling water for a minute to remove the excess oil. Drain in a strainer and wash with warm water. Stack up 3-4 pieces at a time, then press with your hands to drain well.
3. Put B and Aburaage in a pot, then bring to a boil. Turn the heat down to low and cover with an Otoshibuta or a wooden drop-lid (you can substitute it with with a sheet of aluminum foil and use any small lid or a plate as a weight if needed) and simmer for 20 minutes. Stop the heat and let them cool completely for a few hours or overnight is OK.
4. Make Sushi vinegar by mixing A (or use store-bought Sushi vinegar). Add the Sushi vinegar while the rice is hot and slice through the rice using a rice paddle to separate the grains. Mix sesame seeds in the Sushi rice. Divide the rice into 20 equal portions. Wet your hands and make small balls of Sushi rice.
5, Take a piece of Aburaage and lightly press with your hand to remove the excess liquid. Stuff a ball of Sushi rice and close the pouch. *Please see the video for details.
レシピ(日本語)
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Inari Sushi with 6 Savory Toppings
[Turn on CC for captions] Enjoy a variety of inari sushi with 6 savory toppings of Japanese and Korean flavors with vegetarian and non-vegetarian options. The flavor combinations I used are:
Miso salmon + white sesame seeds
Diced avocado + bonito flakes
Spicy bulgogi beef + green onions + mayo
Corn salad + parsley
Crab salad + furikake
Korean yellow radish (danmuji) + seaweed
yield: 16-20 inari sushi
total cook time: 45 min.
Full recipe here:
Camera: Sony A6000
????Music: BGM President
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