Name: Inarizushi (Stuffed Sushi)
Yield: 8 servings
Cuisine: Japanese
Ingredients: 4 extra-large eggs; 2 teaspoons (8 ml) sake; 1 teaspoon (4 ml) sugar; 1/8 teaspoon (1/2 ml) salt; 1 teaspoon (4 ml) cornstarch; 1 tablespoon (12 ml) cold water; as needed sushi rice

Vegetarian

8 servings

88 cal/serving

Instructions

Step 1

Break the eggs into a mixing bowl and remove any egg white clinging to the yolks.

Eggs

Step 2

Add the sake, sugar, and salt to the eggs.

SakeSugarSalt

Step 3

Beat the mixture until smooth and consistent without creating foam.

EggsSakeSugarSalt

Step 4

Dissolve the cornstarch in cold water, then add the paste to the egg mixture.

CornstarchCold waterEggs

Step 5

Heat a frying pan over medium heat (oil if not non-stick).

Step 6

Pour 3–4 tablespoons (40–50 ml) of the egg mixture onto the pan.

Eggs

Step 7

Swirl the pan to spread the mixture thinly and evenly.

Step 8

Cook until the edges start to dry, remove from heat and let continue cooking for 30 seconds.

Step 9

Flip the omelet and cook for another 30 seconds.

Step 10

Remove the omelet from the pan and allow it to cool (can be refrigerated for a few days).

Step 11

Shape the sushi rice into oblong shapes.

Sushi rice

Step 12

Place a shaped piece of sushi rice in the center of an egg wrapper.

Sushi riceEggs

Step 13

Fold the edges of the wrapper over to enclose the rice.

EggsSushi rice

This recipe is adapted from Wikibooks. It is licensed under Creative Commons Attribution-ShareAlike 4.0 International.