//]]> How to Make Favorite Inari Sushi with Nuts and Dried Fruits | Make Your Favorite Restaurant Dishes At Home!

16/11/2020 18:57

How to Make Favorite Inari Sushi with Nuts and Dried Fruits

by Alberta Olson

Inari Sushi with Nuts and Dried Fruits
Inari Sushi with Nuts and Dried Fruits

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, inari sushi with nuts and dried fruits. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Inari Sushi with Nuts and Dried Fruits is one of the most popular of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Inari Sushi with Nuts and Dried Fruits is something which I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can have inari sushi with nuts and dried fruits using 11 ingredients and 7 steps. Here is how you can achieve it.

 

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The ingredients needed to make Inari Sushi with Nuts and Dried Fruits:
  1. Prepare 180 ml Uncooked white rice
  2. Get 50 grams Dried cranberries
  3. Prepare 3 Dried apricots
  4. Prepare 1 tbsp Pine nuts
  5. Prepare 8 inarizushi worth Precooked aburaage for inari sushi
  6. Get 30 grams Daikon radish sprouts
  7. Get Flavoring ingredients
  8. Make ready 1 tbsp Sake
  9. Take 2/3 tsp Dashi stock granules
  10. Take 1 Sudachi citrus fruit
  11. Prepare 1 tbsp Vinegar


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Instructions to make Inari Sushi with Nuts and Dried Fruits:
  1. I used these pine nuts, apricots and cranberries. I like the packaging, which clearly lists the nutritional information of the contents.
  2. Wash 1 rice cooker cup worth of rice, and add a bit less water than usual. Put in the dried fruit, sake, and dashi stock granules.
  3. I used these store-bought inari sushi skins.
  4. Add the pine nuts to the freshly cooked rice, squeeze in the juice of one sudachi, and mix. The apricots will melt a little and add a subtle color to the rice.
  5. I wanted to use the sourness of the sudachi juice only, but I found that vinegar is needed after all. Add 1 tablespoon of vinegar and mix.
  6. Chop up the daikon radish sprouts and mix them into the rice. Stuff the rice into the inari sushi skins, and they're done.
  7. Bonus: I didn't have enough of the premade inari sushi skins, so I chopped up 2 of them and mixed them with the remaining rice for a chirashi sushi-style dish.

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