Traditional Inari Sushi Revisited ... plus another Miso Soup
My first post of Inari Sushi was a bit boring. I just stirred some furikake (rice seasoning mix) into the seasoned sushi rice and stuffed it into the tofu pockets. This time, I tried to get creative with the toppings. But I didn't have a lot of interesting ingredients ... hardboiled eggs, a can of tuna, a container of masago (capelin roe) in the freezer. I had run out of green onions but I had some sliced and frozen for emergency use so I stirred a couple of tablespoons into the cooked rice.
ETA: For a more creative version of Inari sushi, with somen noodle salad instead of sushi rice, visit the previous post, here.
The easiest way to stuff the fried tofu pockets is to make rice ovals, as for nigiri sushi, tuck them into the pockets and then press down lightly so the rice spreads and fills the pocket creating a stable base for the toppings.
Still, I think I came up with some attractive Inari sushi to serve with a bowl of red miso soup.
Ham Broth Red Miso Soup: The base of the soup was 3 cups of ham broth, 3 cups of water, 1 tsp of dashi powder and 2 tbsp of red miso. Garnishes included 8 chicken and bok choy wontons, 2-3 rehydrated shitake mushrooms, 1/2 can drained bamboo shoots, 8 slices of lean Chinese bbq pork and some green onions. The kamaboko was scavenged from a package of dried seaweed soup mix.
Veggie Inari sushi trio - furikake topped, plain green onion sushi rice folded over and served bottom up, and shitake mushroom
Non-veggie Inari sushi - shredded canned tuna (use terikai salmon if you have some), egg yolk, chinese bbq pork, masago (capelin roe) and tuna mayo
Closeups
1. tuna salad, masago and egg salad
2. shredded canned tuna, egg yolk, chinese bbq pork
3. chinese bbq pork, capelin roe and tuna salad
ETA: For a more creative version of Inari sushi, with somen noodle salad instead of sushi rice, visit the previous post, here.
The easiest way to stuff the fried tofu pockets is to make rice ovals, as for nigiri sushi, tuck them into the pockets and then press down lightly so the rice spreads and fills the pocket creating a stable base for the toppings.
Still, I think I came up with some attractive Inari sushi to serve with a bowl of red miso soup.
Ham Broth Red Miso Soup: The base of the soup was 3 cups of ham broth, 3 cups of water, 1 tsp of dashi powder and 2 tbsp of red miso. Garnishes included 8 chicken and bok choy wontons, 2-3 rehydrated shitake mushrooms, 1/2 can drained bamboo shoots, 8 slices of lean Chinese bbq pork and some green onions. The kamaboko was scavenged from a package of dried seaweed soup mix.
Veggie Inari sushi trio - furikake topped, plain green onion sushi rice folded over and served bottom up, and shitake mushroom
Non-veggie Inari sushi - shredded canned tuna (use terikai salmon if you have some), egg yolk, chinese bbq pork, masago (capelin roe) and tuna mayo
Closeups
1. tuna salad, masago and egg salad
2. shredded canned tuna, egg yolk, chinese bbq pork
3. chinese bbq pork, capelin roe and tuna salad