Low-Carb Inari Sushi: Healthy Version with Cabbage Rice
Low-Carb Inari Sushi: Healthy Version with Cabbage Rice
Making Healthy Inari Sushi Using Cabbage Instead of Rice
This recipe is designed for those looking to reduce their carbohydrate intake. Instead of traditional rice, we’re using crisp cabbage for a lighter and more nutritious take on inari sushi. You can prepare these in advance, portion them out, and freeze them for quick meals or versatile use in various dishes. ^^~
Main Ingredients- 1/2 head of fresh cabbage, washed and prepared
- 2 hard-boiled eggs
Seasoning & Other Ingredients- 1 Tbsp salt (for seasoning)
- 20g unsalted butter
- 1 Tbsp salt (for seasoning)
- 20g unsalted butter
Cooking Instructions
Step 1
First, finely shred the washed cabbage into approximately 0.5cm thick strips. Place the shredded cabbage in a bowl and soak it in water with 1-2 tablespoons of vinegar for 30 minutes. This helps remove impurities and maintain the cabbage’s crisp texture. After 30 minutes, rinse thoroughly under cold water to drain completely.
Step 2
Prepare the drained cabbage and 2 hard-boiled eggs. Add both ingredients to a food processor (or blender) and process until finely minced. It’s best to mince them to a texture that still has some bite, rather than making a paste. Aim for a consistency that resembles rice grains.
Step 3
Melt 20g of unsalted butter in a pan over medium-low heat. Once the butter is melted, add the minced cabbage and egg mixture. Sauté for about 5-7 minutes, stirring constantly. The goal is to evaporate most of the moisture from the cabbage. As the moisture reduces, it will take on a fluffy, rice-like texture. Season with 1 tablespoon of salt during this process.
Step 4
Carefully fill the prepared seasoned tofu pouches (aburaage) with the cabbage mixture. For a more substantial and even healthier meal, you can mix this cabbage ‘rice’ with konjac rice (a 1:1 mix of konjac and rice, stir-fried) or sauté it with mashed tofu before filling the pouches. This creates a satisfying meal that significantly reduces carbohydrate intake.
Step 5
When filling the tofu pouches, be careful not to squeeze them too tightly, as this can remove too much of their natural flavor and moisture. Don’t overstuff the pouches; leaving a little space allows for a better balance of textures. If you enjoy a bit of spice, finely chop some green chili peppers and mix them into the cabbage filling for a zesty kick. It’s also delicious served with well-sautéed kimchi! ^^~
