Sushi Taro Instant Chirashi and Inari Sushi


instant inarizushi

I use Sushi Taro and instant inari sushi package and make inarisushi. This is an instant version of making chirashi sushi by Sushi Taro. Chirashizushi is a popular Japanese home recipe and it is different than restaurant chirashizushi. It is very easy to make this sushi using these packages. You can eat chirashizushi itself and you can make inarizushi itself. But this time I used both package together and made great sushi! Yummy!! My friend mom use Hijiki mix with sushi rice and put it in the inarizushi. It’s very easy.  You just need to cook Japanese rice. This is great party finger food, too.

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Chirashizushi

Chirashizushi (ちらし寿司?, “scattered sushi”) is a bowl of sushi rice topped with a variety of sashimi and garnishes (also refers to barazushi). Edomae chirashizushi (Edo-style scattered sushi) is an uncooked ingredient that is arranged artfully on top of the sushi rice in a bowl. Gomokuzushi (Kansai-style sushi) are cooked or uncooked ingredients mixed in the body of rice in a bowl. There is no set formula for the ingredients and they are either chef’s choice or sometimes specified by the customer. It is commonly eaten because it is filling, fast and easy to make. Chirashizushi often varies regionally. It is eaten annually on Hinamatsuri in March.




Inarizushi

Inarizushi (稲荷寿司?) is a pouch of fried tofu filled with usually just sushi rice. It is named after the Shinto god Inari, who is believed to have a fondness for fried tofu. The pouch is normally fashioned as deep-fried tofu (油揚げ, abura age). Regional variations include pouches made of a thin omelette (帛紗寿司, fukusa-zushi or 茶巾寿司, chakin-zushi). It should not be confused with inari maki, which is a roll filled with flavored fried tofu. A very large version, sweeter than normal and often containing bits of carrot, is popular in Hawaii, where it is called “cone sushi”. If you want to read more, check this page.

Sushi taro package
This is the Sushi Taro package, you can find in Asian Grocery Store.


This is Sushi Taro inside package.

Sushi taro package
This is other side of bag, you can read this when you make this Chirashi.

inarizushi no moto
This is Inarizushi no moto package. You may be able to find in Asian grocery store.

inarizushi no moto
This is back side of the package, you can read this instruction.

 

You don’t need to make this egg crepe. This is optional. I like to put it in so I made this and decided to put the picture here.
It is not very difficult to make this. I mix eggs and put in a hot frying pan (if you have – non stick it would be easier) and quickly move the pan to make the egg spread in a thin layer. When you see the edge of the egg start peeling away from the pan, you flip the egg crepe upside down.

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egg egg egg egg

Cut egg crepe in half and lay sheets one on top of another. And cut in half again and lay sheets one on top of another, again. Then, you cut them julienne.  Besides the eggs, if you can buy some peas, it would be good to add it to them.  It is good color to add green in the chirashizushi no moto and rice.

rice Sushi taro Sushi taro Sushi taro

Cook rice and put in the Sushi Taro package and egg.  Mix it all together.  You don’t mix rice like you mix dough. You don’t want to smash the individual rice like paste. You will destroy the rice taste and can not make good sushi rice. Mix rice by cutting across it in a slashing motion, and then cool it by fanning.   Read this page.

Sushi taro Sushi taro Sushi taro Sushi taro

Lastly, Inarizushi package. There are 8 inarizushi in a package. You carefuly open, do not tear them. I use spoon to scoop the rice and carefuly put them in the pocket. Then you put NORI (from Sushi Taro pacage) on the top of Inarizushi. It is pretty to look at!

easy instant inarizushi

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Cooking Sushi Rice in the house

Cooking sushi rice in the house is easy. I will write 2 different ways of How to make Sushi rice.
People may think Sushi is Japanese food with raw fish. It is not!
Sushi is Su (vinegar) and Rice together, it is called Su-meshi (rice) and you arranged with some other ingredients and it become sushi.
So we have many varieties of sushi.  Now you can cook sushi rice and make sushi in your own home!

how to make sushi rice

This is from Wikipedia sushi page and Sumeshi section: Sushi is made with white, short-grained, Japanese rice mixed with a dressing made of rice vinegar, sugar, salt, and occasionally kombu and sake. It has to be cooled to room temperature before being used for a filling in a sushi or else it will get too sticky while being seasoned. Traditionally, the mixing is done with a hanger, which is a round, flat-bottom wooden tub or barrel, and a wooden paddle (shamoji).




Sushi rice (sushi-meshi or su-meshi 酢飯) is prepared with short-grain Japanese rice, which has a consistency that differs from long-grain strains such as those from India, Thailand, and Vietnam. The essential quality is its stickiness or glutinousness. Rice that is too sticky has a mushy texture; if not sticky enough, it feels dry. Freshly harvested rice (shinmai) typically contains too much water, and requires extra time to drain the rice cooker after washing. In some fusion cuisine restaurants, short grain brown rice and wild rice are also used. – If you want to read more, go to Wikipedia page.

First of all, when you make sushi, you need su-meshi (vinegar-rice). That is the basic for sushi.
so I will teach you how to make su-meshi the sushi rice.

There are 2 ways: instant version and long version.
You can choose whichever you like and make sushi rice and make sushi!
You have to master it, and then you can make sushi (next step).

This is the easiest one – instant version.
You can read my How to cook Japanese Rice page and cook Japanese rice first.

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You can cook Japanese rice the regular way, and you buy the “Sushi no ko” the powder vinegar package to make sushi rice. You need to simply mix with regular rice and make sushi rice.

      sushi meshi

how to mix sushi rice  how to mix sushi rice  how to mix sushi rice  how to mix sushi rice

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      ⬆️ watch this video ⬆️

However, how to mix the rice is a bit tricky. You don’t mix rice like you mix dough. You don’t want to smash the individual rice like paste. You will destroy the rice taste and can not make good sushi rice. Mix rice by cutting across it in a slashing motion, and then cool it by fanning.

The second row of pictures, you put the spatula in the middle far from you.

First, you move the spatula pulling toward you and flip the rice over to the left side.
Next, go in the opposite direction Scoop rice left bottom and flip over to the right side.
This will mix the vinegar and rice together without squishing the rice.

how to cook sushi rice in the jar

This is the picture of my rice cooker.
The left bar said regular rice, if you major 3.5 cups of rice (1 cup is 180cc, not 250cc like American standard), you put the water up to the left bar to the 3.5 line.

The second left is sushi rice bar. If you want to make sushi rice, do the same 3.5cups of rice and you put water until that line. Now you see for the same cups of rice the water is less than regular rice. Sushi rice use less water to cook it. Why is this? Because, you have to add vinegar and sugar after you cook sushi rice. So if you cook with regular water, the sushi rice is too watery.

Rice ————————————————–2cup (360cc, 360g)

Water———————————————— 560cc (19oz)
Konbu ———————————————–1 inch square

Sushi su (Sushi vinegar)

Rice vinegar——————————————-4tbs
Sugar————————————————-3tbs
Salt—————————————————1/2tsp

You prepare to cook the rice – read how to cook Japanese rice page. When you cook the rice, put Konbu into the pot with the water and cook it.

It is better to have Konbu in the rice to cook with it but if you can not get it, it is OK. Cook the rice without Konbu.

When the rice is cooked, transfer the hot rice into the sushi-oke (picture above -wooden sushi bowl) or big bowl (if it is possible, put flat plate or bowl). Spread out the rice gently and cool down the rice a little. If you use sushi – oke, before you transfer the rice, you wet the oke with vinegar. You wet the cloth with vinegar and wipe the inside of the oke (bowl). I usually put vinegar in the oke and wet the oke and dump the vinegar out.

When the rice is not extremely hot, put mixed vinegar ingredients on the rice and mix it. When you put mixed vinegar ingredients (its call Sushi su – sushi vinegar) do not put directly onto the rice. Put spatula over the rice and put sushi su over the spatula.

Again, Mix the rice by cutting across it in a slashing motion, then cool it by fanning.

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Gyudon Japanese beef bowl recipe

This is Gyudon, which is a Japanese beef bowl recipe here. The word Donburi means bowl in Japanese.
 This is a bowl of rice topped with of delicious sweet flavored beef.   When you go to Japan, Yoshinoya is famous for Gyudon chain restaurants and it is like a fast food restaurant in America. It is easy to make it so you should try Japanese Gyudon the beef bowl.

Gyudon (牛丼?), (beef bowl), is a Japanese dish consisting of a bowl of rice topped with beef and onion simmered in a mildly sweet sauce flavored with dashi (fish and seaweed stock), soy sauce and mirin (sweet rice wine). It also often includes shirataki noodles, and is sometimes topped with a raw egg. A very popular food in Japan, it is commonly served with beni shōga (pickled ginger), shichimi (ground chili pepper), and a side dish of miso soup. Gyū means “cow” or “beef”, and don is short for donburi, the Japanese word for “bowl”.  You can read more at Wikipedia Gyudon page.

Gyu don




Gyudon Ingredients:

Rice cooked ————————————————2 cups
beef thinly sliced ——————————————–14oz
onion ——————————————————-1 small

Sauce
Grind Ginger ————————————————1tsp
Dashi ——————————————————-10oz
Sake ——————————————————-3oz
Mirin——————————————————–2tbs
Sugar ——————————————————3tbs
Soy sauce ————————————————–5tbs

Cook rice. Cut beef into 2 inch pieces. Cut onion in half lengthwise and slice thinly.
Place all Gyudon sauce ingredients in a skillet. Bring to a boil then add beef and take off the form that rises to the top.
Put in onion and put Otoshi buta on top and cook for about 3 min. Place hot rice in bowl and transfer beef topping onto rice.

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Gyu don

You can find Yoshinoya the Gyudon chain restaurant in U.S. This is the page. You may find this chain Gyudon restaurant near your home. If so you can try their food. I am not sure Gyudon taste is same as Japanese Yoshinoya.

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