Inari Sushi with Savory Toppings

• Marinate beef for at least 30 mins

Nutrition values are AI-estimated based on ingredients.

• 500 g sushi rice
• 9 g sugar
• 10 g rice vinegar
• 9 g furikake seasoning
• 16-20 fried tofu pouches (inari age)
• 2 salmon fillets
• 35 g miso paste
• White sesame seeds
• 225 g marinated beef
• Green onions
• Garlic
• Soy sauce
• Sesame oil
• Teriyaki sauce
• Mayonnaise
• 4 crab sticks
• 82 g canned corn
• 1 g salt
• 1 g pepper
• 50 g yellow daikon radish (danmuji)
• Shredded seaweed
• 80 g avocado
• Bonito flakes
• Oil

1. 1Cook 2 salmon fillets in a hot pan with oil, spreading 35 g miso paste over the flesh, then flaking them apart once cooked.
2. 2Stir-fry 225 g marinated beef strips in a hot pan until fully cooked and browned.
3. 3Shred 4 crab sticks, then mix with 24 g mayonnaise and 4 g chopped green onion.
4. 4Combine 82 g canned corn with 14 g mayonnaise, 1 g salt, and 1 g pepper.
5. 5Cube 50 g yellow daikon radish.
6. 6Dice 80 g avocado and scoop out the flesh.
7. 7Mix 500 g cooked sushi rice with 9 g sugar, 10 g rice vinegar, and 9 g furikake seasoning.
8. 8Fill 16-20 fried tofu pouches (inari age) with the seasoned sushi rice.
9. 9Top the filled inari with crab salad and garnish with furikake.
10. 10Top other inari with bulgogi beef, drizzle with teriyaki sauce and mayonnaise, and garnish with green onions.
11. 11Top other inari with corn salad and garnish with furikake.
12. 12Top other inari with miso salmon and sprinkle with white sesame seeds.
13. 13Top other inari with diced yellow daikon radish and garnish with shredded seaweed.
14. 14Top remaining inari with diced avocado and finish with bonito flakes.
15. 15Arrange the assorted Inari Sushi on a rectangular serving platter.

These instructions are our analysis of the original video. Watch on YouTube →