Yuzu Hijiki Inari Sushi


If you want to add some extra texture to your usual inari sushi, this is a must-try! Using Sea Vegetable's "Young Hijiki Yuzu" adds a vibrant touch to the dish.



  • Young hijiki yuzu (pre-salted/pre-soaked) 50g / 5g
  • Rice (1 piece about 50g) 300g

■ Vinegar mix (golden ratio for 3 cups of rice)

  • Rice vinegar 45ml
  • Salt 6g
  • Sugar 20g
  • Abura-age (fried tofu pouch) 3 pieces

■ Simmering broth

  • Water 100ml
  • Mirin 20ml
  • Soy sauce 20ml
  • Sugar 15g
  • White sesame seeds to taste (optional)

    How to:

    1. Rinse the young hijiki a couple of times, then soak in water for about 5 minutes to desalt it after rinsing off the salt. For Dried Hijiki, soak it in water for 6 minutes.

    2. Prepare the abura-age: Roll a pair of chopsticks over the abura-age to open the pouch easily. Place the abura-age on a strainer and pour boiling water over both sides for about 10 seconds to remove excess oil. 

    3. Once cooled, cut each piece in half and squeeze out the water thoroughly. Place the simmering broth ingredients in a pot and add the abura-age once the sugar has dissolved.
    4. Simmer with a drop lid for about 15 minutes until the liquid is absorbed. Remove from heat and let cool.
    5. Prepare the sushi rice: Mix the vinegar mix ingredients thoroughly, stirring repeatedly to ensure even mixing. Cook the rice without soaking it, using less water than usual for a firmer texture (use the "sushi" setting if available on the rice cooker). 

    6. Once the rice is cooked, pour the vinegar mix over the rice within 1 minute of completion. Use a rice paddle to evenly distribute the vinegar mix by "cutting" through the rice to avoid clumps.
    7. Once mixed, flip the rice over and pile it into a mound in the center, letting it sit for 30 seconds. Spread the rice out again and fan it to cool quickly and evenly. Repeat flipping and fanning until the rice reaches body temperature.
    8. Collect in the center, put it in a mountain shape, put it for about 30 seconds, then spread it again. Look up with a fan and do not fly vinegar. Cool the vinegared rice at once at the same time
    9. Mix the hijiki yuzu and white sesame seeds into the sushi rice gently.
    10. Shape the rice into six small balls using one hand, pressing gently but firmly to maintain shape. Open the abura-age pouches and fill them with the rice balls, ensuring the hijiki yuzu is visible. Your vibrant and textured inari sushi is ready to serve!

    Sea Vegetable's "Young Hijiki Yuzu" adds a refreshing aroma and unique texture to any dish. Its preparation is as simple as salted wakame, making it a versatile and easy-to-use ingredient!

    Here are the items used in the recipe

    Dried Young Hijiki Seaweed


    Dried Young Hijiki Seaweed