Inarizushi (Stuffed Sushi)
Photo: Ocdp, CC BY-SA 3.0
Inarizushi is usually packed into a pocket of fried tofu, but this version swaps in a thin egg omelet that is easy to make at home. The wrapper is seasoned with sake, sugar, and salt, and a little cornstarch paste keeps it supple enough to fold without tearing. Cook the omelets ahead, keep them in the refrigerator for a few days, and fill them with fresh sushi rice when you are ready to serve.
Instructions
Crack the eggs into a bowl and pull away any white clinging to the yolks, which helps the finished wrappers come out smooth and even. Add the sake, sugar, and salt.
Beat the eggs until the mixture is smooth and uniform, stopping before it turns foamy. If air bubbles form, leave the bowl to rest for a few minutes until they pop.
Stir the cornstarch into the cold water until dissolved. It will be closer to a paste than a liquid. Mix it into the beaten eggs.
Heat a pan over medium heat, and oil it first if it is not non-stick. Pour in 3 to 4 tablespoons (40 to 50 ml) of the egg mixture in one go, then swirl the pan so it spreads thinly and evenly.
Cook until the edges begin to dry out. Take the pan off the heat and let the egg keep cooking in the residual heat for 30 seconds.
Flip the omelet, return the pan to the heat, and cook for 30 seconds more. Slide the omelet out and let it cool. Repeat with the remaining mixture. Cooled wrappers keep in the refrigerator for a few days.
Shape the sushi rice into oblong pieces. Set one piece in the center of an omelet wrapper and fold the edges over to enclose the rice.
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