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Easy-Inari-Sushi
Maya Kitchenette

Easy Inari Sushi

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 15 Inari age/seasoned fried tofu pouch drained and pat dry
For the sushi rice
  • 1 cup uncooked Japanese short-grain white rice
  • 1 cup water
  • 3 tbsp rice vinegar + 2 tbsp white sugar + 1 tsp salt
  • OR 3 tbsp seasoned rice vinegar skip the sugar and salt if using this
  • For the topping
  • 2 cans tuna packed in water drained
  • 1/4 to 1/3 cup mayonnaise depending how creamy you like it
  • A few stalks spring onion sliced
  • Freshly ground black pepper
For decoration
  • 1 tbsp toasted sesame seeds you can also use furikake

Method
 

  1. In a medium bowl, combine all the ingredients for the tuna topping and set aside. You can keep this in the fridge if you enjoy your sushi cold.
For the sushi rice
  1. Wash rice and drain well. Place rice and 1 cup of water in the rice cooker and cook as per normal.
  2. While the rice is cooking, combine rice vinegar, sugar, and salt in a small bowl. Microwave it for 30–40 seconds and whisk until the sugar is completely dissolved. Set it aside and let it cool.
  3. If you are using seasoned rice vinegar, skip the above step.
  4. When the rice is cooked, transfer the hot cooked rice onto a platter and while the rice is still hot, drizzle the sushi vinegar all over the rice and give it a light mix. Cover the prepared sushi rice with a damp towel (or paper towel) at room temperature if you are not using it immediately.
To assemble:
  1. Gently form the sushi rice into an oblong ball shapes. Make 15 of these.
  2. Take an aburaage pouch, and open the pouch and place a rice ball inside the pouch. Push the rice gently to both sides and fill the corners of the pouch with the rice. Fill about 2/3 full.
  3. Top with a teaspoon of the creamy tuna filling and sprinkle with some sesame seeds.
  4. Enjoy!