Name: Summer Inari Sushi
Total time: 60 min
Yield: Makes 20 pieces
Cuisine: Japanese
Ingredients: 1.5 cups (2 rice cups) uncooked rice; 4 tbsp Rice Vinegar for Sushi; 10 fried tofu pouches; [A] 1 packet Kayanoya Original Dashi Stock Powder; [A] 1 ⅔ cups (400 ml) water; [B] 6 tbsp sugar; [B] 3 tbsp Double-Aging Soy Sauce; [B] 1 tbsp mirin; [C] 3.5 oz (100 g) cucumber; [C] 0.4 oz (10 g) dried baby sardines (chirimen jako); [C] 2 tbsp toasted white sesame seeds; [C] 3 shiso leaves, thinly sliced

Summer Inari Sushi Summer Inari Sushi

The tofu pockets are simmered in dashi for just 5 minutes, then left to cool and absorb the flavor. Filled with cucumber and shiso rice, they make a refreshing summer inari sushi.

Instructions

Step 1

Thinly slice the cucumber, toss with salt, and let sit for 10 minutes. Squeeze out any excess moisture.

Step 2

Cook the rice with slightly less water than usual. Once the rice is cooked, quickly mix in the sushi vinegar, then fan the rice to cool slightly. Add [C] and mix well.

Step 3

Cut each fried tofu pouch in half. Boil in water for 5 minutes, then drain and gently squeeze out the excess liquid using a wooden spatula.

Step 4

Add [A] to a saucepan and bring to a boil. Reduce to medium heat and simmer for 2–3 minutes. Add [B] and the tofu pouches from step 3, then simmer for 5 minutes. Remove from the heat and let the tofu absorb the flavor.

Step 5

Lightly drain the tofu pouches and fill them with the rice mixture from step 2, divided into 20 portions.

Summer Inari Sushi Summer Inari Sushi

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