【No-Cook & So Delicious!】Super Easy Yet Fancy One-Bite Herb Inari Sushi Recipe【kattyanneru】

About "One-Bite Herb Inari Sushi"

These bite-sized inari sushi are packed with fresh shiso leaves and myoga ginger. From prepping to seasoning the fried tofu skins (aburaage), everything is done in the microwave, so there is absolutely no stove cooking required. The sweet and savory seasoned tofu skins pair perfectly with the refreshing herb-infused sushi rice, making it a delightful treat even in the hot summer. Although it looks fancy and elaborate, the steps are incredibly simple, making it perfect for summer gatherings, holidays, or entertaining guests.

Tips for Making "One-Bite Herb Inari Sushi"

• Prep
  • Use square fried tofu skins (aburaage). Cut them in half and gently open them into pouches, being careful not to tear them.
• Prep
  • Pour boiling water over the tofu skins to remove excess oil, cool them in cold water, and squeeze out the moisture thoroughly.
• Microwaving
  • Microwave the tofu skins at 600W for 1.5 minutes, then flip them over and rearrange them before microwaving for another minute to ensure even flavor absorption.
• Seasoning
  • After microwaving, let them sit until cooled to room temperature to allow the flavors to fully absorb.
• Seasoning
  • Combine vinegar, sugar, and salt, and mix thoroughly until the sugar and salt are completely dissolved before using.
• Sushi Rice
  • Drizzle the sushi vinegar over warm rice and mix quickly with a slicing motion to avoid mashing the grains. Use a fan to cool it down for a glossy finish.
• Sushi Rice
  • Add the minced shiso and myoga to the cooled sushi rice, and gently fold them in.
• Wrapping
  • Gently squeeze the tofu skins so they remain slightly moist, and save the squeezed-out liquid.
• Wrapping
  • Spread a thin layer of the saved liquid on your hands before shaping the rice to prevent sticking and add extra umami flavor.
• Shaping
  • Shape the rice into slightly elongated balls and insert them snugly into the corners of the tofu pouch for a neat finish. Fold the edges inward and place them folded-side down.

* Tap ingredient names to find on Amazon

• 4square fried tofu skins (aburaage)
• 3tbsp water
• 1tbsp soy sauce
• 1tbsp mirin
• 2tsp sugar (for tofu skins)
• Warmcooked rice (approx. 330g / 1 rice-cooker cup equivalent)
• 2myoga ginger buds
• 5shiso leaves
• 2tbsp vinegar
• 1tbsp sugar (for sushi vinegar)
• 1/2tsp salt
• Toastedsesame seeds, to taste

How to Make "One-Bite Herb Inari Sushi"

1. 1

   Cut 4 square fried tofu skins (aburaage) in half, and gently open them into pouches, being careful not to tear them.

2. 2

   Place the opened tofu skins in a bowl and pour boiling water over them to remove excess oil. Transfer to cold water to cool, then squeeze out the water tightly with your hands.

3. 3

   In a microwave-safe dish, mix 3 tbsp water, 1 tbsp soy sauce, 1 tbsp mirin, and 2 tsp sugar. Arrange the squeezed tofu skins in the dish and coat them well with the sauce.

4. 4

   Cover loosely with plastic wrap and microwave at 600W for 1 minute and 30 seconds.

5. 5

   Take it out, flip the tofu skins over, and rearrange them so they cook evenly. Cover with plastic wrap again, microwave for another 1 minute, and let them sit until cooled to room temperature to absorb the flavors.

6. 6

   Cut off the ends of 2 myoga ginger buds and finely mince them. Remove the stems from 5 shiso leaves and finely mince them as well.

7. 7

   In a small bowl, combine 2 tbsp vinegar, 1 tbsp sugar, and 1/2 tsp salt. Mix well until the sugar and salt are fully dissolved to make the sushi vinegar.

8. 8

   Transfer about 330g of warm cooked rice to a bowl, drizzle the sushi vinegar over it, and quickly mix with a slicing motion so as not to mash the rice grains. Cool the rice down using a fan while mixing.

9. 9

   Once the rice becomes glossy and cools down, add the minced shiso and myoga, and gently fold them in to complete the herb sushi rice.

10. 10

    Gently squeeze the cooled tofu skins, leaving them slightly moist. Save the squeezed-out liquid. Cut the squeezed tofu skins in half again.

11. 11

    Spread a thin layer of the saved liquid onto your hands, and shape the sushi rice into small, slightly elongated bite-sized balls.

12. 12

    Open a tofu skin pouch and insert a rice ball, aligning the corners of the rice with the bottom corners of the pouch. Once fully inside, press gently with your fingers and fold the open edges of the pouch inward.

13. 13

    Arrange them on a plate with the folded side facing down, sprinkle with toasted sesame seeds to taste, and serve.

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About kattyanneru/かっちゃんねる

kattyanneru/かっちゃんねる

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