Quinoa Inari Sushi

Quinoa Inari Sushi

This recipe is much healthier than traditional inari sushi. I add quinoa to make the rice light and nutritious. Traditional inari uses a lot more sugar and soy sauce, but I have cut it down to the bare minimum.

The inari served in restaurants in Australia is often very unhealthy as it is high in calories, full of sugar and very oily. Restaurants often buy wholesale pre-made inari skins which last a very long time due to the high sugar content. If you wanna learn more about the truth behind inari you can read about it HERE.

Wholesale pre-made Inari sheets – FULL OF NASTIES

Learning how to make healthy homemade inari is a great way to overcome this unhealthiness whilst also enjoying the amazing taste.

Recipe

Ingredients

Sushi rice

• 3/4 cup white medium-grain rice
• 1/4  cup quinoa
• 1 cup water
• 1 tablespoon white sesame seeds
• 1 tablespoon black sesame seeds
• 2 1/2 tablespoons sushi vinegar (or use recipe below)

Inari

• 5 slices aburaage (refer to ‘How to handle deepfried tofu’)
• 1 cup water
• 1 teaspoon instant dashi powder
• 2 tablespoons mirin
• 1 tablespoon unrefined sugar
• 1 tablespoon soy sauce

Garnish

• Pickled ginger

Healthy Sushi Vinegar

• 30ml (1fl oz) brown rice vinegar or rice vinegar
• 1/4 teaspoon salt
• 1 teaspoon unrefined sugar
• 1 tablespoon mirin

Method

1. To make the rice, wash the rice in a small amount of water using a kneading-like action with the palm of the hand. Drain and repeat the process until the water is almost clear. Wash quinoa with running water. Place water and rice and quinoa in a saucepan or rice cooker and leave to stand for 20 to 30 minutes before cooking. Alternatively, cook the rice and quinoa using the absorption method if not using a rice cooker.

2. Toast the white sesame seeds in a dry frying pan on medium heat until golden. Set aside. Repeat with the black sesame seeds until they have a slightly glossy appearance. Keeping the black and white sesame seeds separate, grind the seeds or bruise with a knife.

3. When the rice is cooked and while still hot, slowly add the sushi vinegar and stir through well. Using a handheld fan, cool the rice as quickly as possible.

4. Spoon half the cooked rice into a separate bowl and mix in the toasted white sesame seeds. Combine the remaining cooked rice with the toasted black sesame seeds. Cover the rice with paper towel and set aside.

This recipe is from Cooking With Soy. Want to learn more healthy Japanese cooking? Grab my Cooking With Soy for real knowledge of Japanese cuisine and easy recipes using soy!

There are also more exciting recipes in  Japanese superfoods and my latest book Top 3 Japanese superfoods for natural weight loss.

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