Ingredients (2 servings)
| Flavored aburaage (deep fried tofu) for inarizushi | 8 pieces |
|---|---|
| Rice (cooked) | 160g |
| 【A】 Vinegar | 1 Tbsp |
| Sugar | 1 tsp |
| Salt | 1/8 tsp |
| 【Wasabi crab Inarizushi】 Imitation crab meat | 2 sticks |
|
Cucumber |
20g |
|
Mayonnaise |
1 Tbsp |
|
S&B Wasabi Paste |
1/2 tsp |
|
【Wasabi tuna Inarizushi】
Tuna flakes in oil |
75g |
|
Mayonnaise |
1 1/2 Tbsp |
|
Roasted white sesame |
1 tsp |
|
S&B Wasabi Paste |
1/2 tsp |
|
【Wasabi salmon Inarizushi】
Salmon |
60g |
|
Soy sauce |
1/4 tsp |
|
Mirin (sweet cooking sake) |
1/4 tsp |
|
S&B Wasabi Paste |
1/2 tsp |
|
Salt |
Pinch |
|
【Wasabi bulgogi Inarizushi】
Beef |
60g |
|
Bulgogi sauce |
20g |
|
Vegetable oil |
Pinch |
| S&B Wasabi sauce |
As needed |
| S&B Wasabi flakes |
As needed |
Directions
- Prepare warm cooked rice and mix with 【A】.
- Cut the imitation crab meat sticks into half-length pieces. Cut the cucumber into thin strips. Mix the imitation crab meat and cucumber with mayonnaise and wasabi.
- Drain the oil from the tuna flakes and mix with mayonnaise, sesame, and wasabi.
- Chop the salmon into small pieces and mix them with soy sauce, mirin, wasabi, and salt.
- Stir-fry the beef in vegetable oil and add bulgogi sauce.
- Drain the liquid from the aburaage and open up each piece to make a bag.
Divide 【1】 into 8 portions and roll them into small balls. Stuff each aburaage bag with a rice ball and leave the bag open. - Top 【6】 with 【2】, 【3】, 【4】, and 【5】 each. Additionally, top the inarizushi with wasabi sauce and flakes as desired.
