Spicy Shrimp InariOther Recipes Although I have forever loved inari sushi in it’s simplest form, I always look for delicious ideas to spruce up my old favorite. Several weeks ago, I was at Whole Foods and I needed something quick for lunch, so I stopped by the sushi section. (Yes, I eat store bought sushi. It’s not all bad.) I bought a tray of inari sushi which had shrimp and spicy mayonnaise on top. Of course I was a little skeptical, but my skepticism was unfounded. The sushi was amazing. Then and there, I vowed to replicate the sushi for Sushi Day. This combination is far too delicious to keep to myself. It is a simple, easy recipe that almost anyone will love. (yesterday I made a double batch in less than an hour, including the cooking time for the rice.) The spiciness of the sauce can be adjusted to suit your tastes, and the shrimp can be omitted for vegetarians. This inari sushi is guaranteed to be a crowd pleaser. 1 package aburaáge (inari pouches)

12 medium cooked shrimp 1 tbsp Sriracha sauce 3 stalks green onion, chopped 1 tbsp sesame seeds Prepare the inari according to the directions on the package. (Some require no preparation, while some say you should boil the pouch of inari for a few minutes before using them.)where can i buy tupperware sushi maker Mix the mayonnaise and Sriracha sauce until well blended.where to buy seaweed for sushi in malaysia Stuff each pouch of inari with about 1/4 cup of rice.kawa sushi order online Push a shrimp into the middle of each stuffed inari.yo sushi takeaway platter

Scoop a little spicy mayonnaise over the shrimp. Sprinkle chopped green onion and sesame seeds over the sauce. Serving Size: 1 piece Spicy Shrimp Inari Percent Daily Values are based on a 2000 calorie diet. where to buy sushi grade tuna in orange countyThese values are only estimates based on the individual ingredients, and not meant to replace the advice of a medical professional.where can i buy smoked eel in australia You also might like...pesce per sushi e sashimiSpicy Mushroom InariInari Con Gambas Al AjilloHappy Father’s Day!And the winners are… Enter your email for updates:» » Cheapo News: We discover a Tokyo sushi shop with unlimited inari-zushi

Anime girls will keep you company as you eat your instant ramen with new AR promotion Want to live and work in Japan? Apply to the JET Program this fall!【Video】Every now and then I prepare a meal that I’ve been reluctant to blog about because it’s not at all fat-free. Inari are rice-stuffed pouches made of fried tofu, and they’re very easy to make if you buy Inarizushi No Moto in a can. I’ve been working on a way to make the pouches myself, without frying, but I just haven’t gotten to it yet. After all, inari is a convenience food, and I seem to forget about making it until I’m in a hurry to throw together a meal. I threw together such a meal a few days ago, using the evil (but tasty) fried inari pouches. I did manage to get some of the fat out by rinsing the inari in hot water and wringing them out before I filled them. I was happy to find that they retained their delicious sweet and sour taste even after rinsing. There’s no real recipe for my inari, but I can tell you what I do.

I cook about 1 cup of short-grained brown rice in my rice cooker until it is done. While it is cooking, I chop up 2 carrots and half of a large, seeded cucumber. When the rice is almost done, I add the carrots and some frozen peas (3/4 cup maybe) to the cooker, just on top of the rice; I close it up and let it complete its cooking (if the rice isn’t tender, add a quarter cup of water and turn it back on–sometimes this is necessary when cooking rice with additional ingredients). When the rice is done, I turn it out into a bowl, add the chopped cucumber, and toss it all with seasoned rice vinegar. I just add it until it tastes good to me. (Start with 1/8 cup and add more from there; it should have a distinctly vinegary taste, but not overpoweringly so.) I use the seasoned rice vinegar that already has salt and sugar, but if you’re using regular rice vinegar, dissolve a little salt (1/2 tsp.) and sugar (2 tsp.) in it beforehand. After the rice is cool enough to handle, I stuff it into the pre-rinsed pouches.

I like to over-stuff mine and never bother with folding the edges over to “hide” the filling. The more rice inside, the better, in my opinion! Serve the inari with Ponzu Sauce (citrus-flavored soy sauce), lots of wasabi, and sliced pickled ginger. The over-stuffed inari were complemented by a sweet yet tangy vegetable dish that turned out to be the surprise hit of the meal. I used dinosaur (lacinato) kale and regular mushrooms, but you can use regular kale, bok choy, or most any other green along with any mushroom you like. But don’t leave out the water chestnuts, which give it some crunch, and use Ponzu, if you can, for that hint of citrus. Kale with Mushrooms and Water Chestnuts 1 bunch of kale, or other greens 1/2 tsp. dark sesame oil 12 ounces mushrooms, sliced 1 tsp. minced or grated ginger 2 cloves garlic, minced 1/4 cup vegetable broth 1 8-ounce can sliced water chestnuts, rinsed and drained 2-4 tbsp. Ponzu or soy sauce (to taste)