Wizzlylabsfud
Culinary Explorer
When I bumped into Lily 
at the local market? Well, turns out she's a huge fan of cooking, especially Japanese cuisine. She shared this amazing recipe for Inari Sushi, a delightful blend of seasoned fried tofu and sushi rice, perfect for a light meal or snack. Give it a try! 
2.Cook the sushi rice according to instructions in a rice cooker or in a pot on the stove.
3.Once the rice is done, fluff the rice with a spoon.
4.Let rest with the lid on for another 10 to 15 minutes.
5.In a bowl, combine sugar with the vinegar, whisking to combine.
6.Transfer the rice to a very large wooden bowl or salad bowl. Spread out in a thin layer so that the rice cools.
7.Cool the rice using a hand fan or waving a magazine back and forth, and when it's cool enough to handle, mix in the vinegar-sugar mixture to the rice. Keep fanning as you combine.
1.Mix the crumbled seaweed into the seasoned rice.
2.Wet your hands with rice vinegar or water so the rice doesn't stick. Divide the rice into 20 portions, either by weighing the total amount and neatly dividing, or using a 1/4 cup measuring cup. Form into egg-shaped balls.
3.Press the rice firmly into the inari pockets. Repeat the process until you have used all the rice and pockets. Serve immediately.
Dive into the culinary adventure and savor every bite of this simple yet flavorsome dish! Happy cooking!
at the local market? Well, turns out she's a huge fan of cooking, especially Japanese cuisine. She shared this amazing recipe for Inari Sushi, a delightful blend of seasoned fried tofu and sushi rice, perfect for a light meal or snack. Give it a try! Ingredients
- 2 cups sushi rice, or medium-grain rice
- 2 teaspoons granulated sugar
- 2 tablespoons rice vinegar
- 2 sheets nori, or gim, crumbled
- 10 square inari pockets, cut in half
Make the Sushi Rice
1.Gather the ingredients.2.Cook the sushi rice according to instructions in a rice cooker or in a pot on the stove.
3.Once the rice is done, fluff the rice with a spoon.
4.Let rest with the lid on for another 10 to 15 minutes.
5.In a bowl, combine sugar with the vinegar, whisking to combine.
6.Transfer the rice to a very large wooden bowl or salad bowl. Spread out in a thin layer so that the rice cools.
7.Cool the rice using a hand fan or waving a magazine back and forth, and when it's cool enough to handle, mix in the vinegar-sugar mixture to the rice. Keep fanning as you combine.
Assemble the Inari Sushi
1.Mix the crumbled seaweed into the seasoned rice.
2.Wet your hands with rice vinegar or water so the rice doesn't stick. Divide the rice into 20 portions, either by weighing the total amount and neatly dividing, or using a 1/4 cup measuring cup. Form into egg-shaped balls.
3.Press the rice firmly into the inari pockets. Repeat the process until you have used all the rice and pockets. Serve immediately.
Dive into the culinary adventure and savor every bite of this simple yet flavorsome dish! Happy cooking!
Love this unique take on sushi rice ..Thanks for sharing!
