Inari Sushi With Nuts And Dried Fruits

• Produce

  • 50 g Cranberries, dried
  • 30 g Daikon radish sprouts
  • 3 Dried apricots
  • 1 Sudachi citrus fruit

• Canned Goods

  • 2/3 tsp Dashi stock granules

• Pasta & Grains

  • 180 ml White rice

• Oils & Vinegars

  • 1 tbsp Vinegar

• Nuts & Seeds

  • 1 tbsp Pine nuts

• Beer, Wine & Liquor

  • 1 tbsp Sake

• Other

  • 8 Inarizushi worth precooked aburaage for inari sushi

Found on noglutenrecipes.com

Description

Directions

• Step 1I used these pine nuts, apricots and cranberries. I like the packaging, which clearly lists the nutritional information of the contents. Step 2Wash 1 rice cooker cup worth of rice, and add a bit less water than usual. Put in the dried fruit, sake, and dashi stock granules. Step 3I used these store-bought inari sushi skins. Step 4Add the pine nuts to the freshly cooked rice, squeeze in the juice of one sudachi, and mix. The apricots will melt a little and add a subtle color to the rice. Step 5I wanted to use the sourness of the sudachi juice only, but I found that vinegar is needed after all. Add 1 tablespoon of vinegar and mix. Step 6Chop up the daikon radish sprouts and mix them into the rice. Stuff the rice into the inari sushi skins, and theyre done. Step 7Bonus: I didnt have enough of the premade inari sushi skins, so I chopped up 2 of them and mixed them with the remaining rice for a chirashi sushi-style dish.