Inari Sushi

Ön hazırlık

Malzemeler

Hazırlanışı

Adım adım

1. 1

   Rinse the short-grain sushi rice thoroughly under cold running water until the water runs clear; drain well.

   Yaklaşık 3 dk.

2. 2

   Combine the rinsed rice and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 15 minutes.

   Yaklaşık 15 dk.

   Aşçının notu: Do not lift the lid while the rice is cooking.

3. 3

   Remove the saucepan from heat and let it rest, covered, for 10 minutes to allow the rice to steam and become fluffy.

   Yaklaşık 10 dk.

4. 4

   While the rice rests, whisk together the rice vinegar, sugar, and salt in a small bowl until the sugar and salt are fully dissolved.

   Yaklaşık 2 dk.

   Aşçının notu: Heating the vinegar mixture slightly can help dissolve the sugar and salt faster, but ensure it cools before adding to rice.

5. 5

   Transfer the cooked rice to a large, shallow bowl or a hangiri (wooden sushi rice tub). Pour the prepared sushi vinegar mixture evenly over the hot rice.

   Yaklaşık 1 dk.

6. 6

   Using a rice paddle or a wooden spoon, gently fold and cut through the rice to incorporate the vinegar, fanning the rice simultaneously to cool it quickly.

   Yaklaşık 5 dk.

   Aşçının notu: Fanning helps the rice achieve a glossy texture and prevents it from becoming sticky.

7. 7

   Once the rice has cooled to room temperature, gently open each inari age pocket without tearing it.

   Yaklaşık 2 dk.

   Aşçının notu: Some inari age pockets might be slightly stuck together; be careful when separating them.

8. 8

   Take about two tablespoons of seasoned sushi rice and gently form it into an oval or cylindrical shape. Carefully stuff the rice into each inari age pocket, filling it about two-thirds full.

   Yaklaşık 10 dk.

   Aşçının notu: Dip your hands in water to prevent the rice from sticking while shaping.

9. 9

   Arrange the inari sushi on a serving platter and, if desired, sprinkle with black sesame seeds before serving.

   Yaklaşık 1 dk.