I’ve probably said this before, but I started looking at blogs to get ideas for bento boxes. My favorite site was Cooking Cute but I don’t think she’s blogging anymore. For a long time now, my “go to” for bento ideas has been Just Bento or the sister site, Just Hungry.
Inarizushi are aburaage(fried tofu skins) stuffed with sushi rice and they are absolutely delicious. The Japanese have such elegant ideas! If you live near a good Japanese grocery store, you can buy these fresh. Here is a video on how to prepare the aburaage with vegetables. Watch the dog.
Since I’ve never lived near a good or any Japanese grocery store, I always used canned aburaage ordered on line. The advantage is that they are ready to stuff right out of the can and still taste very good. Think about that! Still, Just Hungry says that fresh aburaage is better http://www.justhungry.com/inarizushi-sushi-bean-bag-redux-cooking-your-own-inarizushi-skins.
I start out by making my usual tuna salad, but this time with quail eggs because I also wanted to put some hard boiled quail eggs in the bento box.
I used tuna, onion, egg, a little mustard and mayonnaise to make the salad but you can make it however you like it best, just be sure to keep it a little dry, not over-saturated with mayonnaise.
Inarizushi with Tuna
1 large can of tuna
6 hard boiled quail eggs, chopped
1/4 cup mayonnaise
1 tsp mustard
3 spring onions, chopped
4 cups of hot, cooked sushi rice
1 can aburaage/inarizushi, drained
Mix together the tuna, onion, mayonnaise, eggs and mustard. Open the aburaage pockets and put in a layer of rice, then tuna salad, then rice again. Sprinkle with furikake and serve with pickled vegetables, such as ginger, carrots, zucchini, cucumber.
The finished bento box consisted of inarizushi, lemon glazed chicken, sweet pickled cucumber, quail eggs, red grapes and Kiri cheese.