Are you ready to transport your taste buds to the vibrant streets of Japan with a delightful twist on traditional sushi? Inari Sushi Cone Sushi is not just a meal—it's a culinary adventure that combines sweet, savory, and utterly irresistible flavors in a pocket-sized package! These golden, crispy tofu pouches stuffed with seasoned rice and fresh ingredients are about to become your new obsession, promising a quick, delicious, and visually stunning dish that will impress both family and friends.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Japanese
Serves: 4 cones
Ingredients
- 4 inari sushi pockets
- 1 cup sushi rice
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 cup vegetables (cucumber, carrots, etc.)
- 1/4 cup cooked protein (tofu, shrimp, etc.)
Instructions
- Rinse the sushi rice thoroughly under cold water until the water runs clear, about 3-4 times.
- In a rice cooker or medium saucepan, combine the rinsed rice with 1 cup of water. Cook until rice is tender and fully absorbed.
- While the rice is still hot, transfer to a large mixing bowl and gently fold in rice vinegar, sugar, and salt. Mix carefully to avoid crushing the rice grains.
- Let the seasoned rice cool to room temperature, fanning occasionally to help it cool evenly and achieve a glossy texture.
- Finely dice the vegetables into small, uniform pieces. If using protein like tofu or shrimp, chop into small cubes.
- Gently mix the chopped vegetables and protein into the cooled sushi rice, ensuring even distribution.
- Carefully open the inari sushi pockets, creating a wide cone or pocket shape.
- Carefully stuff each inari pocket with the prepared rice mixture, pressing gently to fill completely but not tear the pocket.
- Arrange the filled inari sushi cones on a serving plate, optionally garnishing with sesame seeds or finely chopped green onions.
- Serve immediately at room temperature, accompanied by soy sauce or pickled ginger if desired.
Tips
- Rice is the foundation: Always rinse your sushi rice thoroughly to remove excess starch, ensuring a fluffy and perfectly sticky texture.
- Temperature matters: Allow your rice to cool slightly while fanning it to achieve that signature glossy, separated grain look that's crucial in Japanese cuisine.
- Gentle mixing is key: When incorporating vegetables and protein, fold softly to prevent rice from becoming mushy.
- Don't overstuff: Fill inari pockets carefully to prevent tearing, leaving a little room at the top for a neat presentation.
- Get creative with fillings: While this recipe suggests vegetables and protein, feel free to experiment with different combinations like avocado, crab meat, or even scrambled eggs.
- Serve fresh: Inari Sushi is best enjoyed immediately after preparation to maintain the perfect texture of the tofu pockets and rice.Pro tip: Keep a small bowl of water nearby when handling rice to prevent sticking to your hands!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
