Salmon Shiitake Inari サーモンシイタケ稲荷

How to make Salmon Shiitake Inari Recipe - Seasoned shiitake mushrooms add excellent flavor to any dish. They need to be soaked overnight, so make sur e you plan in advance for this dish.

MAKES 4 PIECES

Ingredients
2 whole inari (deep-fried tofu pockets)
½ cup sushi rice
1¾ ounces (50 grams) salmon, chopped into ¼-inch cubes
1½ teaspoons chopped seasoned shiitake mushrooms
1 asparagus spear, blanched and sliced, for garnish
1 teaspoon finely sliced takuan (pickled daikon), for garnish
½ teaspoon ikura (salmon roe), for garnish
Wasabi paste, for serving
Gari (pickled ginger), for serving
Soy sauce, for serving

Method:

1. Place the inari on a cutting board and roll a chopstick back and forth on top of the inari to loosen it (Fig. a).

2. Cut the inari in half and open each side. Gently stuff about 2 tablespoons of rice into each half (Fig. b).

3. Flatten the top of the rice with your fingers (Fig. c).

4. Arrange the salmon on one half of each inari and the shiitake mushrooms on the other half.

5. Garnish with asparagus slices, takuan and ikura. Serve with wasabi, gari and soy sauce.

Salmon Shiitake Inari サーモンシイタケ稲荷