In Japan, when we make Inari-zushi, that is Sushi Rice wrapped in seasoned Abura-age (Thin Fried Tofu), we often mix some extra ingredients with Sushi Rice. Common ingredients are hard to find where I live, so I mixed ‘Soboro’ made with Chicken Mince or Pork Mince.
2 cups (180ml cup) Japanese Short Grain Rice
50ml Rice Vinegar
40g (about 40ml) Sugar
Slightly less than 1 teaspoon (4g) Salt
1 Egg *whisked
125g Chicken Mince OR Pork Mince
1 teaspoon grated Ginger
5cm Carrot *cut into small pieces
1 Shiitake *cut into small pieces
1 handful Baby Spinach
1 teaspoon Sugar
2 teaspoons Soy Sauce
12 pieces ‘Inari-zushi no Moto’ (Seasoned Abura-age)
- Cook Rice with slightly less amount of water to achieve firmer texture. Make Sushi Vinegar by mixing Rice Vinegar, Sugar and Salt.
- When Rice is cooked and steamed, pour the Sushi Vinegar over the HOT rice, then empty it into a large mixing bowl. Mix it well gently and thoroughly, fanning the rice with a fan or piece of cardboard to help the rice cool quickly. Cover the Rice with a damp cloth to stop the Rice drying out.
- Heat a small amount of Oil in a frying pan over low heat, cook Egg into firm and fine scrambled egg. Add to the Rice.
- Cook Mince, grated Ginger, Carrot and Shiitake over medium heat. When cooked, add Baby Spinach, season with Sugar and Soy Sauce. Mix with the Rice and Egg.
- Lightly squeeze the ‘Inari-zushi no Moto’ (Seasoned Abura-age), carefully open the bags, and fill the bags with the rice mixture.
- *Note: Today I cooked more rice mixture from 3 cups (180ml cup) Rice and ended up having a lot of leftover. I made leftover rice mixture into Onigiri (Rice Balls) and they were yummy.