Pearl of the Orient

This blog is inspired by the rich cluture and food found in Penang, an island in Malaysia known as the Pearl of the Orient. The author of this blog is Japanese influenced and she enjoys travelling, cooking and ofcourse, eating.

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Location: Penang, Malaysia

I'm a little plump rabbit who lives in Penang. I hop around with a camera round my neck snapping photos of Penang and foodstuffs. If you meet a rabbit like that in Penang, that should be me ; )

Sunday, September 18, 2005

Recipe: Glutton Rabbit's Inari Tuna Mayo Sushi

I had a good time playing Iron Chef with myself this afternoon. I call this sushi, Glutton Rabbit's Inari Tuna Mayo Sushi!!! The judges, my finicky eating siblings, gave the verdict as.... Tasty. This is pretty good rating cos they'll usually tell me straight in the face if it doesn't taste good and they don't give good ratings that often you know...

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!!


Anonymous Anonymous said...

I am like you: Inari zushi is my one true fave, I make mine using the abura-age and shushi mix (rice vinegar, sugar and mirin), but the idea of carrot and tuna is genius on your part. Thank you very much for sharing this with us, it mighty oishi!

Saturday, 16 February, 2008  
Blogger Linlin said...

When I first read "pat the inari" my eyes rolled like the dice in Las Vegas... Until I tried it. Yes, you really have to pat it if you want it to open properly! Thank you sooo much for this tip!!

Tuesday, 08 July, 2008  
Anonymous Laura said...

Thanks for sharing recipe.

Saturday, 28 September, 2013  

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