Skinny Tuna Inari Sushi Recipe

Sometimes, when I tried to cut down on my carbohydrates intake, it always gets me thinking what should I have or cook. It’s definitely not an easy decision to make. However, previously when I dined at a Korean buffet restaurant, I was served inari age stuffed with shredded cabbage instead of the sushi rice. After trying it out, it was delicious. The freshness and crunchiness of the cabbage gives a texture to this dish, and the seasonings (dashi and soy sauce) from the inari age blends in really well. No extra seasonings required.

This is definitely something that I can recreate at home. Plus, I too love eating inari sushi. I remembered there were many different varieties toppings of inari sushi such as potato salad, mayonainse tuna, corns and etc etcs served by sushi train restaurants in Malaysia. But there’ll be carbohydrates intake with it. So I took the creation of replacing the rice with shredded cabbage and add in my choice of toppings. That is how today’s recipe come about.

There will be no exact measurement for this recipe. You will need to just adjust it accordingly to suits your taste, or even change it to your favourite toppings.

 

All photos, videos and recipes on CoasterKitchen are copyright protected. Please do not use the photos, videos and recipes without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words instead of copy and paste and link back to my blog. Thank you very much!

 

INGREDIENTS

Inari age
Cabbage
Spring onions

Canned tuna in olive oil/ water
Mayonainse
Salt
Pepper
Sichimi togarashi
1/4 lemon, juiced

1. Finely shred the cabbage. Set aside.

2. Thinly slice the spring onion.

3. Drain the canned tuna and add in the seasonings. Mix it well.

*Omit sichimi togarashi if you do not like it to be spicy.

4. Pat dry the ready made inari age with paper towel.

5. Fill 3/4 of the inari age with shredded cabbage.

6. Top it up with the seasoned tuna.

7. Sprinkle it with some sliced spring onions. Serve immediately.

Skinny Tuna Inari Sushi Recipe


Credit: CoasterKitchen

All photos and recipes on CoasterKitchen are copyright protected. Please do not use the photos and recipes without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words instead of copy and paste and link back to my blog. Thank you very much!

Ingredients

  • Inari age
  • Cabbage
  • Spring onions
  • Canned tuna in olive oil/ water
  • Mayonnaise
  • Salt
  • Pepper
  • Sichimi togarashi
  • 1/4 lemon, juiced

Directions

  1. Finely shred the cabbage. Set aside.
  2. Thinly slice the spring onion.
  3. Drain the canned tuna and add in the seasonings. Mix it well.
  4. Pat dry the ready made inari age with paper towel.
  5. Fill 3/4 of the inari age with shredded cabbage.
  6. Top it up with the seasoned tuna.
  7. Sprinkle it with some sliced spring onions. Serve immediately.

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