Recipes Two Kinds of Western-Style Inari Sushi
Two delicious Western-style toppings make these inari sushi a fun and flavorful twist on a classic Japanese dish.
Two Kinds of Western-Style Inari Sushi
Servings: 8 | 1 hour
Base: Sushi Rice
- 4 slices Jones Dairy Farm Dry-Aged Bacon
- 1 cup Cooked rice
- 2 tablespoons Sushi vinegar
- 1 tablespoon Parsley (minced)
- 8 Seasoned inari wrappers (store-bought)
Topping ①: Asparagus × Camembert Cheese × Lemon
- 2 Asparagus spears
- 40g Camembert cheese
- Grated lemon zest, as desired
Topping ②: Cherry Tomato × Cheese × Black Pepper
- 3 Cherry tomatoes (quartered)
- 20g Cheese of choice
- Coarsely ground black pepper, as desired
- 1 Cut bacon into 1cm strips and cook until crisp. Remove bacon, leaving rendered fat in skillet.
- 2 Cook 5mm asparagus slices in bacon fat.
- 3 Mix sushi vinegar into rice, then mix in half the bacon and parsley. Divide into 8 portions and shape into balls.
- 4 Stuff inari wrappers with rice, leaving open tops.
- 5 Top half with asparagus, Camembert, bacon, and lemon zest.
- 6 Top other half with cherry tomatoes, cheese, bacon, parsley, and black pepper.
– Feel free to customize the fillings! Scrambled eggs × bacon are also a great option.
– Torch the cheese to make it melty and delicious!
– Perfect for picnics, lunch boxes, or entertaining guests.
This recipe is made using
Jones Dairy Farm Dry-Aged Bacon
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