Homemade Rolled Inari Sushi: A Delicious Recipe
Rolled Inari Sushi Made with Frozen Inari, Inari Sushi Recipe, Braising Sauce for Inari
This recipe for rolled inari sushi uses frozen inari pockets that are braised at home, rather than a pre-packaged meal kit, for a richer flavor.
Main Ingredients- 2 bowls of cooked rice
- 2 sheets of Gamtase seaweed (or regular seaweed if Gamtase is unavailable)
- 1/2 carrot (julienned)
- 1/2 cucumber (julienned)
- 5 strips of pickled radish for kimbap (julienned)
- 1 egg (made into thin omelet and julienned)
- 20 frozen inari pockets (unseasoned)
Inari Braising Sauce- 1 Tbsp brown sugar
- 1 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1 Tbsp water
- 1 Tbsp brown sugar
- 1 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1 Tbsp water
Cooking Instructions
Step 1
First, prepare the inari pockets, which are key to the deliciousness of your rolled inari sushi. Have 20 sheets of unseasoned frozen inari pockets ready. If they require thawing, follow the instructions on the packaging.
Step 2
Bring a pot of water to a boil and add the prepared inari pockets. Blanch them for about 2 minutes to soften them. After blanching, rinse them briefly in cold water and then squeeze out as much water as possible by hand.
Step 3
Take the blanched and squeezed inari pockets and make a cut along one side with scissors. This will make it easier to open them up.
Step 4
Gently insert your finger into the cut and carefully open the inari pocket, creating a pouch-like shape.
Step 5
Gently spread the opened inari pocket flat. This creates a surface ideal for spreading rice and filling, making it easy to roll.
Step 6
Now, let’s make the braising sauce for the inari. In a small bowl, combine 1 Tbsp brown sugar, 1 Tbsp soy sauce, 1 Tbsp sesame oil, and 1 Tbsp water. Mix well until the sugar is dissolved.
Step 7
Add the flattened inari pockets to the braising sauce and toss to coat evenly. Let them marinate to absorb the flavors. Then, transfer them to a pan and sauté over low heat until most of the liquid has evaporated. This step adds a savory depth to the inari. (If this process seems too time-consuming, you can use pre-seasoned inari pockets available in stores.)
Step 8
Next, prepare the carrots for adding color and crunch. Finely julienne half a carrot. You can also lightly sauté them if you prefer.
Step 9
For the cucumber, peel it using a vegetable peeler (just the green skin part) and then julienne it to a similar thickness as the carrots. Keep it fresh for a crisp texture.
Step 10
Julienne the pickled radish strips for kimbap to match the thickness of the carrots and cucumber. The sweet and sour taste of the radish will enhance the overall flavor of the rolled sushi.
Step 11
For the egg, make a thin omelet in a pan, then thinly julienne it. The soft texture and vibrant yellow color will add visual appeal.
Step 12
Cut the Gamtase seaweed sheets to about two-thirds the size of an inari pocket. If Gamtase seaweed is unavailable, regular seaweed works just fine. The seaweed’s aroma complements the inari beautifully.
Step 13
Now, let’s prepare the rice for the rolled inari sushi. To 2 bowls of warm cooked rice, add a pinch of salt for seasoning, and mix in toasted sesame seeds and sesame oil for a nutty aroma. Gently mix with a spatula to avoid clumping the rice grains. Your delicious rice for rolled inari sushi is ready! All that’s left is to fill and roll.
Step 14
Place the prepared seaweed sheet neatly on top of the seasoned inari pocket. The seaweed layer helps absorb excess moisture from the rice.
Step 15
Spread a thin, even layer of the seasoned rice over the seaweed. Avoid making the rice layer too thick, as it will make rolling difficult and affect the final appearance.
Step 16
Arrange the julienned cucumber, carrot, pickled radish, and egg omelet attractively on top of the rice. Carefully roll the inari pocket tightly, ensuring the fillings are enclosed and the seaweed doesn’t peek out.
Step 17
And there you have it – your beautifully crafted rolled inari sushi is complete! Each bite will offer a delightful combination of flavors and textures from the diverse ingredients, making for a truly enjoyable meal.
