Recipe: Glutton Rabbit's Inari Tuna Mayo Sushi
So want to try to make this? Don't worry It is quite easy. There's 3 parts. Part 1: How to make sushi rice, Part 2: Preparing tuna mayo filling and Part 3: Assembling the sushi. Let's start making! Yoshi!!!
Part 1: How to make sushi rice
a) Cooking rice
1 cup calrose or short-grained rice
1 and 1/2 cup water
Wash rice grain and soak for 30 minutes. Place the rice and water in a small rice-cooker and cook until done. Once done,turn off the power but leave the rice in the rice-cooker for 15 minutes before using it. This is to further steam the rice so that it does not stick to sides of the rice-cooker. Warning: Don't behave like Pandora and open the lid!!! You will regret it if you do!!! (this is a sushi making taboo of mine)...
b) Making sushi rice
Hot rice (as prepared above)
1/3 cup sushi vinegar pre-mix (Daisho or Mitsukan brand or even powder mix)
In a large bowl, mix hot rice with sushi vinegar iwith a rice paddle (or wooden spoon) in fluffing motion. Fan the rice while you mix so that the vinegar evaporates and the rice becomes glossy and sticky...
Part 2: Preparing tuna mayo filling
1 can (185 gram) tuna flakes in oil, drained
2 tbps mayonaise
pinch of salt and monosodium glutamate according to taste
In a bowl, just mix everything together...
Part 3: Assembling the sushi
sushi rice (Part 1)
tuna mayo filling (Part 2)
1 packet Misuzu Inarisan seasoned inari (1 packet contains 16 peices)
shredded carrot and blanch sweet peas for decor
Wet your hands with a little water mix with vinegar. Place a large tablespoon of rice onto your palm and shape it into a long ball (like a nigiri sushi). Do this until you make 16 balls.
Pat the inari (like a little puppy and say "good inari..."... haha, just kidding) and open it like a pouch and place the rice ball inside. Fill the top of the rice with a little tuna filling and decorate with shredded carrot and sweet peas and... Itadakimasu! The sushi is ready to eat...
Please send me your feedback if you like my sushi recipe!!