On my days off, I am faced with mountains of readings, seminar prep work and the banal job of tidying and cleaning my apartment. That’s just dead boring. Academia has turned me into a boring fool so of course, I turn away from the books, humour myself and my tummy with one day of absolute food whoring. What that entails is travelling through London for ingredients (rain or shine – that means I gotta have a wet weather plan ready), quick coffee stop to rest shopping-bag-tired me with extra time factored in to browse some interesting shops I find along my way, journey back home to cook up a storm (or not) before the sun sets and all hopes of decent food photos are dashed.
A very long sentence that was. But it aptly reflects how much I do within the space of about 2-4hours zipping back and forth via bus or tube with a gianormous shopping bag. Pretty much a whirlwind of things happening, to do and yet-to-do, which is probably why slow walkers and confused tourists with huge suitcases frustrate me a little when I’m rushing against time (the sun set remember?). And when some hoity toity lady with a Louis Vuitton bag decides to squeeze past me onto the tube, nearly trodding on my toes with that knife-like stiletto heel and catching the wire of my iPod earphones resulting in me having to discreetly follow her until I can safe dislodge that caught wire from her handbag WITHOUT appearing like I’m trying to pickpocket her, I’m just that close to giving up and jumping into a taxi like a true diva. But that I don’t do. I bite my lip, pull my cap lower and blast up the rock music. Simply have to live within my means, don’t I?
I love going out for sushi but unknown to many, sushi is a bit of an occasion food. It’s a treat and unless it’s bento-style, we don’t really have it unless there’s something to celebrate or someone to reward it with. But it’s also a very tasty, clean food that’s popularly marketed now as a ‘health food’ or an ‘on-the-go’ kinda snack. Sometimes, I have sushi for lunch at work or if I’ve had time to prep it the night before, that goes into my bento as well. It’s not messy to eat, looks great, tastes great and cheap to prepare as well (depending on your toppings of course). And because it’s a very special treat-food, it makes me feel like I’m taking care of myself well. But what with the cold, I’ve found myself sticking to hot soups and stews of late and therefore neglecting any cravings for sushi. I can safely say my day off is now very productive – I food-shopped, I made sushi enough to feed me for 2 meals and I totally whored it out.
Was watching something the other day and this sentence stuck with me: “Food is medicine for your body.” That’s very true as food is what feeds your body, repairs the muscles, looks after your bones and organs, etc. It is essential and something that shouldn’t be avoided like the plague but celebrated and enjoyed. Of course, don’t overdo it and become a million stone baby. A good balance is what should be had. So anyway, here my post dedicated to bringing some colour/happiness (despite the grey) to the kitchen and to enjoying the simple pleasures of food which should be an occasion in itself!
In a previous How to Prepare Sushi post, you might have seen my plain inari sushi, naked but for a humble sprinkling of black goma seeds. This time, I opted for a blast of sunshine in the form of 2 types of egg topping.
Recipe yields 8 sushi.
Two Egg Inari Sushi
sushi rice (recipe here)
8 inari age wraps (from abura-age – deep fried tofu)
ikura (salmon roe)
wasabi tobiko (wasabi-laced flying fish roe)
Tobiko roe is a lot smaller than ikura roe with a bit more of a crunch. Plain tobiko has a lovely bright orange colour but you can find them coloured with wasabi, squid ink and yuzu orange – the first two being my most favourite.
Ikura roe has a salty, oily flavour. If you’re a first timer to it, you might be put off by its strong taste of the sea and aftertaste. Gari sushi pickle will help remove that aftertaste and cleanse the palate.
Have used these lovely Burford Brown eggs for a denser flavour and colour
Ingredients for Scrambled Eggs
- 2 large free range eggs
- 1 tbs caster sugar
- 1/2 tbs sake
- salt, for seasoning
To cook scrambled eggs for bento or sushi topping I recommend using a pair of chopsticks to get that fluffy scrambled texture. Japanese scrambled eggs will differ from the usual British grub scrambled eggs which tends to be a little wetter, milkier and held-together rather than beaten and fluffed up to resemble minced meat.
Beat the eggs in a bowl. Add the sugar, sake and a little salt to taste. Beat. Pour into a heated saucepan which has a few drops of vegetable oil in it. Cook initially on a medium heat.
When the outer edges starts to cook and pull away from the sides of the pan, turn the heat down to low. Using your chopsticks, stir quickly and continuously as though whipping the eggs. When you can see the eggs quickly losing its wetness (this cooking process can happen quite quickly depending on your cooking hob), you may want to pull the saucepan away from the heat but still stir the eggs until its all cooked through and has lost all wetness. Be careful not to expose it to too much heat or cook for too long as the eggs can start to colour from being fried and become too dry.
To assemble the sushi:
Have age wraps, sushi rice, scrambled eggs and fish roe neatly prepped in front of you from left to right respectively as you’ll move from the first ingredient onto the next left to right. I use a wooden chopping board to make the sushi on as well before transferring into a bento box or plate.
Gently split open the prepared age wraps down the middle. If you’ve made these age wraps from scratch, slice them down the middle and open it carefully from the sliced side. Don’t open them all the way or you’ll split the bottom of the age ‘bag’. Spoon about 2 tbs of sushi rice into the bag and gently press and mould into the bag. As I fill it, I give the bag a gentle tapping against the chopping board to give it a nice flat bottom so that it doesn’t topple over. Ensure your rice is evenly filled so that the inari sushi can stand fairly stable on its own.
Using a pair of chopsticks, fill half the inari with scrambled eggs. Make sure you fill round the sides of the scrambled egg half so that none of the rice can be seen. If there are any empty pockets between the age and the rice, you may fill it with scrambled egg as well.
Using a spoon for the ikura and chopsticks for the tobiko (I find chopsticks are easier to handle the smaller roe), fill the other half of the sushi and make sure you’re careful to fill the sides as well so that the age doesn’t end up pulling away from the rice or have any empty pockets showing.
Fill the rest of the age wraps and you’ve got 8 yummy two egg inari sushi.
26 Responses to “Two Egg Inari Sushi”
The Cooking NinjaThe Cooking Ninja Says:
February 23rd, at 6:54 pm
oooh…yummy. I would love to eat one of those. Don’t have tofu skin here. 🙁 Only in Paris. 🙁 I was amazed things I can find in Paris Chinatown. LOL!
February 23rd, at 6:58 pm
I may have to tell hubs that we’re getting Japanese tonight instead of whatever he wants to cook or eat. You are evil! evil I say! makes me think of the huge meals I had in Japan, particularly the day we went to Tsukiji. I think I put on 10lbs in one week.
Sarah, Maison CupcakeSarah, Maison Cupcake Says:
February 23rd, at 10:30 pm
These look amazing! I must have a go at making sushi rolls.
we are never fullwe are never full Says:
February 23rd, at 10:42 pm
on a rainy, cold, dreary tuesday night, this post and it’s beautiful colors have cheered me right up! great pics!
Big Boys OvenBig Boys Oven Says:
February 24th, at 12:52 am
very nicely delicious! 🙂
Ju (The Little Teochew)Ju (The Little Teochew) Says:
February 24th, at 1:21 am
Yes! Let food be our medicine, not medicine be our food. I’m glad you found some solace in good food, amidst the crazy days. Just looking at your sushi makes ME happy. 🙂 And those eggs! I have never seen such regal looking ones! 🙂
Tangled NoodleTangled Noodle Says:
February 24th, at 2:05 am
So beautiful! I would definitely take a moment to admire their visual appeal before I completely inhale them. If it weren’t for the cost, we’d have sushi as much as possible. But this is a great way to enjoy it at home!
February 24th, at 4:56 am
omg they are so so so gorgeous. I love inari but always have them plain – your two eggs version is such a treat and so delectable. And drool at the generous amounts of salmon roe you added, they are really expensive here =)
Carolyn JungCarolyn Jung Says:
February 24th, at 5:03 am
Beautiful looking! I am definitely making these for my next party. The colorful fish roe really make these something special.
Laura @ Hungry and FrozenLaura @ Hungry and Frozen Says:
February 24th, at 8:08 am
I can SO relate to getting my ipod headphone cords caught up in passers-by! Can’t say roe is my thing but they look so beautiful and pearly that I can’t stop gazing at them. Looks like a seriously uplifting bite to eat 😀
February 24th, at 8:35 am
Yums Yums! They look so beautiful! I love inari with Eggs! Why do we not have nice Logo on the raw eggs in SG to make them more appealing!!~
February 24th, at 9:22 am
noobcook: O man yes roe is so expensive. I mean they are the more affordable version of caviar but still I paid a little over £5 for the ikura and nearly £3 for the tobiko. Sigh! Well worth it though I suppose 🙂
February 24th, at 10:56 am
I think there is rarely food that looks as photogenic – look at all those lovely colors! 🙂
February 24th, at 11:08 am
Manggy: I think that’s the biggest compliment you’ve ever given me! Thank you. Makes me feel like this blog is very worthwhile 🙂
February 24th, at 11:41 am
Absolutely stunning colours, Davina. I want some!
A Bowl Of MushA Bowl Of Mush Says:
February 24th, at 12:32 pm
Oh wow these look so pretty!
They sound so delicious I wish I was eating them now! Yum!
Mowie @ MowieliciousMowie @ Mowielicious Says:
February 24th, at 10:49 pm
My goodness darling these look amazing. So colourful & appetizing. I’m obsessed with all things Japanese. Hopefully I’ll get to visit Japan soon – it’s on the top of my travel list. We spoke about this at Otto’s so you know how badly I want it =) xxx
February 25th, at 1:57 am
These look delicious! Inari sushi’s one of my favourites. Yours look very colourful and appetising!
Girl JapanGirl Japan Says:
February 25th, at 8:23 am
I just LOVE inari.. you brave gal, you made it from scratch… I tip my hat to you darling.. it looks freak’n fabulous.
February 25th, at 9:42 am
Your sushi is so colorful that I want to bite off my screen….arrgh….
Sweets By VickySweets By Vicky Says:
February 25th, at 12:54 pm
My favourite sushi!!! I love the sweet inari! And how cute, mixing chinese (bamboo baskets) with japanese sushi! And I love the colour contrast from the roe. 🙂
February 25th, at 8:29 pm
They look so pretty and colorful! Unfortunately, I’m not a big fan of fish roe…
Lee Ann FosterLee Ann Foster Says:
February 26th, at 5:48 pm
Green, green with drool. Stunning and simply perfecto!
February 27th, at 7:35 am
What beautiful sushi! I would love to just sit and look at it 😀 I wish I can find all those fish roe here to try these.
February 27th, at 2:10 pm
Wow i am not even sure what to say. I can taste this, I love the photos,like an exotic Easter egg, the satisfaction of fish eggs, job well done Diva! haha I love how you call this food whoring haha
February 28th, at 9:08 pm
Sushi is probably my favorite food ever. I think I have it almost every day for lunch (to go, exactly like you said) when I’m headed straight from class to work. Ah, and the egg recipe – thanks for that, I’ll have to try it.
And that roe looks so gorgeous, especially the orange ones.