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Inari Sushi

  • Inari Sushi
  • Nishiki White Rice
  • 6 pieces of J-Basket fried tofu pockets
  • Japanese egg crepe, thinly sliced (See recipe below.)
  • 5-10 parboiled snow peas
  • 6 cucumber slices (very, very thinly sliced)
  • 1 large carrot, sliced into circles

Rice seasoning for 6 cups of rice:

  • 1/3 cup Nishiki rice vinegar
  • 3 tbsps sugar
  • 1 ½ tsp of salt
  1. Prepare the rice according to package instructions.
  2. Make sushi rice with the cooked rice: For every 6 cups of cooked rice: Whisk together 1/3 cup rice vinegar, 3 tbsps sugar and 1 ½ tsps of salt. Pour over the rice and combine well.
  3. Cook the carrots in boiling water for 1-2 minutes.
  4. With a flower shaped Japanese bento or cookie cutter; cut out cooked carrot flowers.
  5. Stuff the inari tofu pockets with rice.
  6. Sprinkle with thinly sliced Japanese egg crepe.
  7. Garnish with snow peas, cucumber slices and flower shaped carrots
Dish Type / Ethnic Cuisine