Inari Sushi (Cone Sushi)

Submitted by joannas

YIELD

8 servings

PREP

15 min

COOK

60 min

READY

1 hrs

Ingredients

8

EACH ABURAGE
(fried bean curd) *

2

CUPS WATER

Seasoning for Cones *

1 ½

CUPS STOCK
, (use packaged japanese broth, like dashi)

1

TABLESPOON ORGANIC SHOYU

½

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 *

½

CUP CARROTS
minced

½

TEASPOON SALT

1

TABLESPOON SUGAR

1

CUP WATER

½

CUP GREEN BEANS
minced

¼

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.

* not incl. in nutrient facts

Comments

Nutrition Facts

Serving Size 173g (6.1 oz)

Amount per Serving

Calories 42 7% of calories from fat

% Daily Value *

Total Fat 0g 0%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 1005mg 42%

Total Carbohydrate 3g 3%

Dietary Fiber 1g 2%

Sugars g

Protein 4g

Vitamin A 28% • Vitamin C 3%

Calcium 1% • Iron 2%

* based on a 2,000 calorie diet How is this calculated?

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb