Inari sushi with Tuna

Inari sushi with Tuna

Word from the author:

"Inari sushi is very easy to make. It is delicious, nutritious and you can make it yourself at home."

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    Inari sushi with Tuna

    About Inari Sushi

     For more information about what Inari is, and where to get it, check the following article: what is Inari.

    inari-levelsIngredients:

    Yield: 16 pieces of Inari

    Prep time: , Cook time:

    • 2 cup sushi rice.
    • 1 pack of Inari
    • 250gr Sushi grade tuna
    • Green onions (3-5 shoots)

    How to make Tuna Inari

    1. Carefully take the fried tofu pouches (Inari) out of the can
    2. With a knife, carefully open the tofu pouch and use your fingers to make room inside it. Be careful not to tear the tofu pouch skin, it is very delicate
    3. One the pouch is open, fill it with rice leaving just enough room for the topping, usualy about 1cm from the top
    4. Cut the block of tuna to small dices about 1×1 cm in sice
    5. With a table spoon top the Inari with the dices of tuna
    6. Cut the green onions to small rings, and sprinkle on top of the inari
    7. Optional, sprinkle sesame seeds and/or spicy mayo sauce

    Best served with soy sauce, pickled ginger (gari) and wasabi.

    Enjoy!

    inari-tuna

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    One Response to Inari sushi with Tuna

    1. Prepare the rice as close as possible to making your sushi. It is not meant to be kept in the fridge.
      Don’t use any other vinegar but rice vinegar. It won’t taste as good.
      The working temperature for the rice is room temperature, while some prefer ‘body temperature’.
      If you are making sushi rice for the first time, use only half the vinegar mixture. Mix. Taste. And decide if you want to add the rest.
      Soak the rice in water for at least 20 minutes before cooking. That helps soften the rice grain kernel.
      Use our calculator to decide exactly how much rice to make. It’s a shame make more than you really needed.
      The average dinner would enjoy having 2 rolls in one sitting. Sometimes more. Absolutely no judgment.
      Don’t forget to get creative. This is your sushi. Own it!
      The vinegar mixture is only added after the rice has cooked.
      Prepare the rice as close as possible to making your sushi. It is not meant to be kept in the fridge.
      Don’t use any other vinegar but rice vinegar. It won’t taste as good.
      The working temperature for the rice is room temperature, while some prefer ‘body temperature’.
      If you are making sushi rice for the first time, use only half the vinegar mixture. Mix. Taste. And decide if you want to add the rest.
      Soak the rice in water for at least 20 minutes before cooking. That helps soften the rice grain kernel.
      Use our calculator to decide exactly how much rice to make. It’s a shame make more than you really needed.
      The average dinner would enjoy having 2 rolls in one sitting. Sometimes more. Absolutely no judgment.
      Don’t forget to get creative. This is your sushi. Own it!
      The vinegar mixture is only added after the rice has cooked.
    2. Ava Williams September 11, 2017 at 3:44 pm #

      What a website! I never knew there is a website that teaches how to make sushi freely. Feels good to come across this site. I will take my time to learn.

      Reply

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