Inari sushi was first introduced in Japan during the Edo period in the late 18th century. We usually cook ingredients like eggs, flavored shiitake mushrooms, carrots with sushi rice. This time we prepared one of the easiest recipe for you to cook with our Azumatei Product.
Level ★☆☆☆☆
Defrost before cooking: Seaweed salad/ Tobikko/ Calamari salad
Cooking time: 5 minutes
Heating time: None
azumatei Products: Seaweed salad
Calamari Salad
3 serves/ Triple Sushi Pockets
Ingredients:
- Cooked rice(warm) for 2 serves
- Vinegar 1+1/3 Tbsp
- Sugar 1+1/3 Tbsp
- Pinch of salt
- Seaweed salad for garnish
- Tobikko for garnish
- Uni paste for garnish
- Mentaiko Paste for garnish
- Small boiled shrimp for garnish
- cooked egg for garnish
- Vinegar cured Lotus roots (optional)
- Edamame
Cooking instruction:
- Preparation for sushi rice: while the rice is warm, prepare the mixture of sushi vinegar, sugar and salt. Once it cooperates, pour into the rice and mix well.
- Leave the rice in the fridge, wait till the rice is cool enough to use for sushi usage.
- Once the rice is chilled, start packing in the Inari bag, garnish with Our Seaweed salad, Spicy cod roe paste, Tobikko and Sea urchin paste with your creativity. Enjoy cooking and serving!
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