Oh Sushi You So Fine

I would apologize for that title, but I’m not sorry!

The whole reason that I made pickled daikon was so that I could use it in sushi. I love a Japanese pickle! Couple the daikon with discovering inari at the grocery store by my house, and you know sushi was ON.

Everything I know about making sushi I learned from the Post Punk Kitchen. Isa’s tips are the bomb, and once you’re armed with basic sushi-making knowledge, it’s easy to throw together a sushi dinner whenever you like!

I make my rice in the rice cooker and add a splash of rice vinegar and agave nectar when it’s done cooking. All we had in the house last night was long grain brown rice, which isn’t ideal – these rolls came out a little fall-apart-y. If you’re going to try making sushi, especially for the first time, I highly recommend short grain white rice. It’s much stickier and easier to work with.

You can really use whatever filling strikes your fancy! The rolls pictured above are:

• 2 pieces of inari nigiri
• sliced inari, avocado, and scallion
• pickled daikon, avocado, and scallion

I am of the opinion that any roll featuring avocado and scallions is probably going to be delicious.

I know some of you crafty cooks have made sushi at home! Tell me about your favorite fillings! Or, if you have any other recipes involving inari, I’d love to hear those. There’s 2/3 of a can of inari skins left over from tonight that’s begging to be turned into something delicious!

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