You know I love sushi, right?!
November last year, Tina and I did a mighty two weeks Japan and experienced fantasy of food. Japanese cuisine is quite clean and refreshing while one can definitely enjoy the original flavour of many ingredients. When being there, you can literally try any restaurant coming into your view – Any one of them are great with flavoursome dishes.
One of the sushi dish we had there was Inari. Although we have plenty of sushi joints in Adelaide with Inari on their menu but unfortunately, I have not tasted one that is similar to the genuine Japanese version. So here is the idea – I will try to replicate myself.
Some people may wonder where to get my ingredients for sushi. Well, I often get them from two places online. Of course, you can go to the shops in Chinatown to buy them but for the quality of ingredients, these two online sites are best.
Naked Sushi is owned by Greg Morrison, aka. man with glasses eating sushi. The site, as its name suggests, source genuine quality ingredients for sushi. Greg got a real passion in Sushi and when I talked to him a while back, I can see an enthusiastic sushi eater. 🙂
The kit I got this time is Osaka Sushi Kit, which contains a lot of ingredients which moves away the stress of picking ingredients for sushi. It is apparently $89 which is reasonable and affordable. There is even a book included in the pack.
My previous Porkonomiyaki used some ingredients from this kit as well!
Some ingredients I used in this recipe also come from Ichiba Junction, an online grocery type joint. They have a warehouse in Wingfield so pick up is possible. The only disadvantage for this one is that they only open Mon-Fri 9am -4pm and this makes it hard for picking up.
Anyway, let’s get back to the sushi making.
1.5 cup Nishiki Rice
2.5 cup Water
1/3 cup Mizkan sushi seasoning
Mushroom sushi seasoning
Pickled Japanese vegetables (from Ichiba)
Smoked salmon (optional)
- To a rice cooker, add the rice and water and cook until done.
- Add the sushi seasoning and mix the rice well. Keep the rice mixture warm for another 20 mins.
3. At the end of the 20mins period, add diced Japanese pickled vegetables and smoked salmon with plenty of mushroom sushi seasoning. Mix well and wait for the rice to cool down.
4. Open a tofu bag and fill the bag with the cooled rice until the bag is full and ensure the bottom is flat.
5. Do the same until the rice runs out. Then serve as it is OR with a sashimi dish (I used Nissui Aji Tataki Shoyu Zuke – Mackerel Sashimi)
As I write, I am enjoying one of these lovely Inari sushi. Clean and very flavourful on the palate:)
Until next post….Enjoy :)!