Nutritional Info

Nutrition Facts

Serving Size 1 (170g)

Calories 281
Calories from Fat 103 (37%)
Amount Per Serving %DIV
Total Fat 11.4g 18%
Saturated Fat 2.7g 14%
Monounsaturated Fat 4.2g
Polyunsaturated Fat 4.5g
Trans Fat 0.0g
Cholesterol 36.1mg 12%
Sodium 112.4mg 5%
Potassium 430mg 9%
Total Carbohydrate 25.5g 9%
Dietary Fiber 0.3g 1%
Sugars 2.4g
Protein 17.2g 34%

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Recipe Description
My students always call this small, barrel shaped, golden sushi "dessert sushi," because of its sweet flavor.  The sushi rice itself is not sweetened, but it is packed in fried thin tofu that is simmered in a sweet liquid.  
Prep time
30 min
Cook time
15 min
Ready In
45 min

Ingredients

Serves Tool

Serves To:USMetric
1   carrot, julienned in 1 inch lengths, blanched 30 seconds, and drained
2 Cup(c)  sushi rice
10   shiso leaves, julienned
2 Tablespoon(T)  white sesame seeds, toasted
1/3 Cup(c)  walnuts, chopped fine and lightly toasted
6 Tablespoon(T)  soy sauce
2 Tablespoon(T)  mirin (sweet cooking wine)
10   inari-age sheets (fried thin tofu for sushi)
1/2 Cup(c)  sugar

Preparation

In a large pot of boiling water, blanch the fried thin tofu for 30 seconds, pushing it down and into the water, since it will tend to float.  Drain the fried thin tofu in a colander, and gently press it with a plastic spatula to remove excess water.  Carefully open each piece to form a pocket.  In a medium pot, combine 3 cups water, the sugar, and the mirin.  Bring the mixture to a boil over moderate heat.  Add the fried thin tofu, and simmer it, covered, for 5 minutes.  Add the soy sauce, and cook until the liquid is about 80 percent, absorbed, turning the pieces several times to ensure an even color and flavor.  Transfer the fried thin tofu to a colander set over a pot. Let the tofu stand for about 10 minutes.  Gently press the tofu with a plastic spatula to remove more liquid.  Reserve the collected cooking liquid.  The fried thin tofu can be prepared to this point ahead of time, and stored overnight in a covered container in the refrigerator, or frozen.  Transfer the cooking liquid to a small saucepan, and add the carrot.  Cook over low heat, uncovered, until the liquid is absorbed or evaporated.  Add the carrot, walnuts, sesame seeds, and shiso to the sushi rice, and toss.  In a bowl, combine 2 cups water with 1 tablespoon rice vinegar.  Pick up one piece of tofu, and, holding it in one hand, open it to make a pocket.  Lightly moisten the other hand with vinegar water.  Pick up one twelfth of the sushi rice, gently squeeze it into a small oblong mass, and pack it into the tofu pocket.  Fold in the top edges of the pocket to make a small football shaped container.  Fill the remaining pockets the same way.  Serve the sushi with sweet pickled ginger on the side.

Additional notes

For this preparation, purchase a special type of fried thin tofu called inari-age.  This type is easy to open into a pocket.  If inari-age is unavailable, ordinary abura-age (fried thin tofu) will do.

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