Inari Sushi (Cone Sushi)
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Saved in 5 recipe boxes and 4 cookbooks
Saved in 5 recipe boxes and 4 cookbooks
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Metric measurements
* Nutrition Facts
Ingredients
| 8 | each | aburage | (fried bean curd)* |
| 2 | cups | water | |
| Seasoning for Cones* | |||
| 1 1/2 | cups | broth | , (use packaged japanese broth, like dashi) |
| 1 | tablespoon | organic shoyu | |
| 1/2 | teaspoon | salt | |
| 2 | tablespoons | fish | flakes or dried shrimp* |
| 3 | tablespoons |
sugar |
|
| Vegetables for Rice* | |||
| 3 | each | mushrooms | dried, softened in water then minced |
| 1 | tablespoon | fish | dry flakes or dry shrimp* |
| 1/2 | cup | carrot | minced |
| 1/2 | teaspoon | salt | |
| 1 | tablespoon |
sugar |
|
| 1 | cup | water | |
| 1/2 | cup | green beans | minced |
| 1/4 | cup | organic shoyu | |
| 1 | x | aburage | inner part, minced* |
Directions
Cut aburage in half to form cones.
Take out inner part carefully and reserve for vegetable sauce.
Cook aburage cones in water for 30 minutes.
Drain;squeeze out excess liquid.
Combine all seasoning ingredients in a pan and simmer the aburage in it for 15 to 20 minutes.
Drain and squeeze gently.
Cook all ingredients for vegetables together for 10 minutes or until carrots are tender.
Drain and add to the basic sushi rice.
Loosly pack the rice into the cones.
First published: 1996-01-27 last updated: 2012-03-31
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