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.

egg crepe egg crepe egg crepe egg crepe egg crepe

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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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.”

You can read more at Wikipedia – Inarizushi.

You have to buy these ingredients. It is fried tofu and you cook this and make sweet tast to it and put sushi rice in this pouch. Picture is Sushi age – Tofu age for sushi. 

This picture is regular Abura age. My mom and I usually buy this to make. Both are same thing, but the size is different. You make bigger Inarizushi -see picture below – by using abura age.




Ingredients:

Dashi —————————————–1 2/3 U.S. cups
Sugar —————————————–3 TBS
Mirin ——————————————1TBS
Soy Sauce ————————————-4TBS
Honey —————————————–1TBS

Cut Sushi age in half (See my picture below. It shows cut it later, but you should cut it first. It would easier when you put rice in the pouches.), parboil the pouches to remove excess oil, drain, and pat dry. Carefully open up the tofu from cut side to make pouches.

Combine sauce ingredients in a pot, bring to a boil.
Add Sushi age, cover with a drop-lid (Otoshibuta), and simmer over medium heat until most of the sauce is gone.
Let stand to cool. If you have a time, you should do this one night before and leave it over night. The taste is better the day after you make it.

Squeeze out sushi age lightly, and stuff with sushi rice. Fold edges of pouch over rice, and press.
I actually like this sweet sauce, so I won’t squeeze out any juice from the sushi age. However it is up to you.

And this last picture, the left picture is half of the sushi age size. The middle picture: I cut the edge off of Sushi age and put rice into it. You can see the size different on this right picture. If you buy Abura age, you cut the middle, so you will make this jumbo size on the right picture. That is my mom’s regular size.

YouTube Preview Image
This youtube video has different ingredients.

Lastly, if you don’t want to make this at all but you want to eat Inarizushi, you can still buy already made Inarizushi no kawa.
You may find it in the frozen Asian glossary store or a canned one somewhere on the shelves. (picture below)

Inarizushi no moto

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