Inari Sushi – Tofu Stuffed with Vegetables and Rice in Japanese – A detailed recipe for cooking. Share with friends: 
Time: one hour. Difficulty: medium Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. round grain sushi rice
- 85 gr. diced shiitake mushrooms (about 9 pcs.), cut legs
- 1/2 peeled and diced seeds and diced cucumber Kirby (prickly variety of cucumbers)
- 30 gr diced japanese yellow pickled daikon (pieces about 5 cm long)
- 12 prepared, deep-fried tofu bags (inari-age), dry on a paper towel and reveal
- 1 diced carrot (slightly less than average)
- 1 tbsp. l rice vinegar
- 1 tbsp. l Sahara
- 1 tbsp. plus 1 tbsp. l water
- 1 tbsp. l coarse salt
- 1/2 tsp dark sesame oil
- 2 tbsp. l toasted sesame seeds
- 1 tsp freshly squeezed lime juice
- 1/4 tsp finely grated lime zest
- Daikon seedlings for decoration (optional)
- Ground sansho pepper as needed (see cooking advice)
- Serving Options: Pickled Ginger, Wasabi and Soy sauce
Recipes with similar ingredients: round grain rice, rice vinegar, shiitake mushrooms, carrots, cucumbers, daikon radish, lime juice, tofu, ginger root, soy sauce, wasabi, sesame seeds
Recipe preparation:
- Combine vinegar and sugar in a small bowl. In a small saucepan, with a tight lid, mix rice, water and a teaspoon of salt. Tight wrap the pan lid with a small kitchen towel and cover the pan. (Make sure the edges of the towel are enough far from the source of fire.) Bring water to a boil, reduce heat to low and simmer at low boil, covering the pan lid, 20 minutes
- Remove the pan from the heat (do not open) and leave for 10 minutes. Stir rice with a fork and transfer to a large bowl. Add vinegar mixture and mix it with rice with a wooden spoon. Lay out on a baking sheet covered with parchment paper. Cool by blowing Rice with a hairdryer or fanning a magazine. Cover the rice with damp with a towel.
- Pour about 2.5 cm of water into a large pot. And set the folding basket for steaming. Bring water to boil, put carrots and mushrooms in a double boiler, cover and cook until softness, about 6 minutes Put carrots and mushrooms in a large bowl, add the remaining 2 tsp. salt, sesame oil, seeds sesame seeds and mix. Allow to cool.
- When the vegetable mixture has cooled, add the pickled cucumber daikon, juice and lime zest and mix. Add rice and silicone stir the vegetable mixture lightly with a spatula. Put next to you a bowl of water. Moisten your hands lightly and form from rice and vegetable a mixture of 12 small ball-shaped ovals for American football. Stuff the tofu bags with rice and squeeze the edges. Lay out from the edges several bundles of daikon seedlings (if used). Put tofu bags on a serving platter and sprinkle with sansa. Serve with pickled ginger, wasabi and soy sauce. Culinary Tip: Sanse is a Japanese version of Sichuan pepper, which can be bought at Asian stores or healthy stores nutrition. This is a fragrant lemon pepper with an invigorating but not spicy tasteful. We use it to add a twist to various dishes: from soups to rice and meat.
