In this last post, I will share my final video from the “Parent & Child Sushi Class” at mái cuisine. In this video, Executive Chef Miki Willis provides an overview of the three types of sushi that we made. She also shares the most important tools for preparing sushi and how to cut sushi. Then, she demonstrates the easiest recipe ever: inari (stuffed tofu pouches).
If you would like to make this super easy recipe with your kids, I am sharing the written recipe below:
inari (stuffed tofu pouches)
recipe courtesy of mái cuisine
Ingredients:
makes 2 pouches
– vinegared rice (You can get the recipe on the sushi rice recipe post.): 1 handful
– sesame seeds: 1 tsp
– inari: 2 pouches
– ginger (gari): 1 tbs
Preparation:
1. Squeeze excess water out of inari pouch (over a sink). Sprinkle some sesame seeds on top of the rice (optional).
2. Open the inari pouch and hold it in one hand. Hold the rice in your other hand.
3. Being careful not to break the inari pouch, stuff the rice inside.
4. Gently press the rice into the inari pouch. Try to avoid air pockets, so the rice doesn’t come unstuck and fall out.
5. Flip the pouch over. Gently shape the pouch into a cylinder using your fingers to check that it is tight.
6. Arrange any way you like on a plate.
That’s all there is to it. Please note that since inari is slightly sweet, it is usually eaten without wasabi or soy sauce. You can also put a topping (like shrimp) on top to make a shrimp inari. (Michael and I used chopped salmon as a topping and it was delicious.)
I hope that you enjoyed this mini-series. On Friday, I will choose a winner of the gift box (including a tee, “kids sushi 101” cookbook, and a $20 gift certificate to mái cuisine) from the comments on the sushi posts from this week. Good luck!