Inari sushi (cone sushi)

1 Servings

Ingredients

QuantityIngredient
8eachesAburage (fried bean curd)
2cupsWater
cupBroth **see below
1tablespoonShoyu
½teaspoonSalt
2tablespoonsFish flakes or dried shrimp
3tablespoonsSugar
3eachesDried mushrooms;softened in water then minced
1tablespoonDry fish flakes or dry shrip
½cupMinced carrot
½teaspoonSalt
1tablespoonSugar
1cupWater
½cupMinced green beans
¼cupShoyu
Inner part of aburage;minced

Directions

SEASONING FOR CONES

VEGETABLES FOR RICE

Cut aburage in half to form cones. Take out inner part carefully and reserve for vegetable sauce. Cook aburage cones in water for 30 minutes. Drain;squeeze out excess liquid. Combine all seasoning ingredients in a pan and simmer the aburage in it for 15 to 20 minutes. Drain and squeeze gently. Cook all ingredients for vegetables together for 10 minutes or until carrots are tender. Drain and add to the basic sushi rice. Loosly pack the rice into the cones.

** Use packaged Japanese broth such as Dashi No Moto.