Inarizushi with Hijiki for Cherry Blossom Viewing

Name: Inarizushi with Hijiki for Cherry Blossom Viewing
Yield: 10 servings
Cuisine: American
Ingredients: 700 grams Cooked white rice; 4 tbsp Sushi vinegar; 8 pieces Inarizushi aburaage (you can use store-bought ones); 6 tbsp Braised hijiki

cookpad.japan @cookpad_jp

I had leftover braised hijiki, so I mixed it into sushi rice and made inarizushi!
My daughter doesn't like hijiki, but it must be the magic power of inarizushi, she really enjoyed them.

The abura-age tears easily, but you won't tear it if you take your time to stuff the sushi rice inside. Recipe by Ai no setsuyaku recipe

I had leftover braised hijiki, so I mixed it into sushi rice and made inarizushi!
My daughter doesn't like hijiki, but it must be the magic power of inarizushi, she really enjoyed them.

The abura-age tears easily, but you won't tear it if you take your time to stuff the sushi rice inside. Recipe by Ai no setsuyaku recipe

cookpad.japan @cookpad_jp

I had leftover braised hijiki, so I mixed it into sushi rice and made inarizushi!
My daughter doesn't like hijiki, but it must be the magic power of inarizushi, she really enjoyed them.

The abura-age tears easily, but you won't tear it if you take your time to stuff the sushi rice inside. Recipe by Ai no setsuyaku recipe

I had leftover braised hijiki, so I mixed it into sushi rice and made inarizushi!
My daughter doesn't like hijiki, but it must be the magic power of inarizushi, she really enjoyed them.

The abura-age tears easily, but you won't tear it if you take your time to stuff the sushi rice inside. Recipe by Ai no setsuyaku recipe

Saved

Ingredients

10 servings

(Sushi Rice)
700 gramsCooked white rice
4 tbspSushi vinegar
(Other Ingredients)
8pieces Inarizushi aburaage (you can use store-bought ones)
6 tbspBraised hijiki

Saved

Steps

1

Prepare hot cooked rice. Pour over the sushi vinegar in a swirling motion, and stir the rice using a cutting motion to evenly blend the vinegar into the rice. Cool the rice by fanning it with a handheld fan.
2

Add the braised hijiki into the sushi rice.
3

When you mix, don't press the rice. Mix using a cutting motion.
4

Stuff the aburaage with the sushi rice. Hold the aburaage in your left hand, and stuff 1-1 1/2 tablespoons of sushi rice inside with your right hand.
5

Don't overstuff the abura-age! Once you finish stuffing the sushi rice, fold in the open side to close the pouch.
6

They are ready!