CookGo
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Kinoko Inari Sushi

Cost $10, save $5

Source: Recommended by CookGo

  • 90 Min
  • 4 Servings
  • $10

INGREDIENTS

  • Main Ingredients

    • 100g ground chicken
    • 1/2 pack shimeji mushrooms
    • 🌽 20g corn
    • Chopped green onion as needed

  • Sushi Rice

    • 🍚 1 cup rice
    • 1 tbsp white sesame seeds

  • Sushi Vinegar

    • 🧂 1/3 tsp salt
    • 1 tbsp vinegar
    • 🍬 1/2 tbsp sugar

  • Inari Wrap

    • 4 pieces fried tofu
    • 3 tbsp sake
    • 🍬 3 tbsp sugar
    • 3 tbsp soy sauce
    • đź’§ 100ml water

STEPS

1

Wash and cook the rice as usual.

2

Mix sugar, salt, and vinegar in a bowl to make sushi vinegar. Add it to the hot rice along with sesame seeds and mix well.

3

Prepare the fried tofu by wiping off excess oil with a paper towel, rolling it with chopsticks to loosen, and cutting it in half. Trim the root of the shimeji mushrooms and separate them.

4

In a pot, combine sake, sugar, soy sauce, and water. Bring to a boil, add the tofu, cover with a drop lid, and simmer on low heat for 10 minutes. Remove the tofu.

5

Add ground chicken to the remaining broth, breaking it apart while cooking. Add shimeji mushrooms and cook over medium heat until the chicken is fully cooked.

6

Mix the sushi rice with the cooked chicken mixture and corn, then divide into 8 portions. Stuff each portion into the prepared tofu pockets and garnish with green onion.

NUTRIENTS

Per 1 serving

🔥

250

Calories

  • 15g
    Protein
  • 30g
    Carbs
  • 8g
    Fats

đź’ˇ Tips

Use freshly cooked rice for better texture and flavor.Prepare the tofu pockets ahead of time for quicker assembly.Adjust the sweetness and saltiness of the broth to your preference.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.