Health-Conscious Natto Inari Sushi
A Diet-Friendly Inari Sushi Recipe Using Natto, Reducing Calories While Boosting Nutrition
As the weather gradually cools down, it’s the perfect time to consider making healthier dietary changes! Today, we’re using leftover inari pockets from the fridge, simmering them in a savory sauce, and transforming them into delicious inari sushi. We’ve added nutrient-rich natto and a generous topping of fresh sprouts for a light yet satisfying meal. The delightful crunch of the sprouts adds a playful texture, and dipping them in mustard soy sauce elevates the flavor profile.
Main Ingredients- 20 sheets dried inari pockets
- 1/2 carrot
- 3 crisp green chili peppers
- 3 leaves purple cabbage
- 1 pack natto
- A little sprout greens
Inari Simmering Sauce- 2 Tbsp soy sauce
- 2 Tbsp sweetener (e.g., baking stevia)
- 2 Tbsp vinegar
- 6 Tbsp dashi broth
- 2 Tbsp soy sauce
- 2 Tbsp sweetener (e.g., baking stevia)
- 2 Tbsp vinegar
- 6 Tbsp dashi broth
Cooking Instructions
Step 1
First, prepare the vegetables for your inari sushi. Wash the carrot, crisp green chili peppers, and purple cabbage thoroughly and finely mince them. Also, prepare 1 pack of natto, which is low in calories and great for your health.
Step 2
Dried inari pockets can be quite oily, making them unsuitable for direct use. To remove excess oil, submerge the inari pockets in boiling water for 1-2 minutes. After boiling, rinse them under cold water, gently squeeze out any excess water, and then cut them in half.
Step 3
Now, let’s make the delicious simmering sauce for the inari. In a small bowl, combine 2 Tbsp soy sauce, 2 Tbsp sweetener (like baking stevia), 2 Tbsp vinegar, and 6 Tbsp dashi broth. Whisk everything together until well combined.
Step 4
Place the squeezed inari pockets in a pot and pour the prepared simmering sauce over them. Simmer over medium-low heat until the sauce has almost completely reduced, creating a glossy finish. Your delicious simmered inari is now ready.
Step 5
To reduce calories, we’ll make a special sushi vinegar for the rice. Mix 2 Tbsp sweetener (like baking stevia), 2 Tbsp vinegar, and 1/2 tsp fine salt in a microwave-safe bowl. Microwave for 40 seconds to ensure the sweetener and salt are fully dissolved. Notice how the simmered inari has a deep, rich color. Your sushi vinegar is also ready to go.
Step 6
It’s time to stir-fry the minced vegetables. Heat a pan with very little oil. Start by stir-frying the minced carrots. Add a tiny pinch of fine salt as you stir-fry to season them lightly. Once the carrots are slightly tender, add the minced crisp green chili peppers and purple cabbage, and stir-fry together. Cook until the vegetables are crisp-tender, then let them cool completely.
Step 7
It’s best to cook the rice so it’s firm and fluffy, not too mushy, for the best inari sushi texture. Place about 2 cups of cooked, fluffy rice in a large bowl. Pour the prepared sushi vinegar over the rice. Using a rice paddle, gently fold and mix the vinegar into the rice, taking care not to mash the grains. Continue to gently cut and mix until the vinegar is evenly distributed and the rice cools slightly. Add the cooled stir-fried vegetables and 1 pack of natto to the rice. Mix gently again, ensuring the natto’s sticky texture is well combined with the rice.
Step 8
Now, let’s fill the inari pockets. You can either cut the simmered inari into bite-sized pieces or use them whole, folding them into pocket shapes. Spoon the prepared rice mixture into each inari pocket. Gently press the rice down with your fingers to fill the pocket securely. Finally, top each inari sushi with a sprinkle of fresh sprout greens for a beautiful presentation and a delightful crunch. If you like, dip them in mustard soy sauce for an even richer flavor experience. Enjoy your healthy and delicious inari sushi!
