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Inari-sushi is fairly easy to make. The canned skins usually have soy sauce. Buy plain unseasoned, refrigerated or frozen age(deep fried tofu skins-pouches), make the seasoning liquid and season the skins. This can be done one day and the rice to fill them can be made next day. Here is a link about making them and another for making homemade dashi(which is an ingredient). http://japanesefood.about.com/od/soup/a/aboutdashisoup.htm You can use a premade dashi. DH says the Ajinomoto brand hondashi is gluten-free and I haven't had any problems with it. We use the Kikkoman aji-mirin and various Japanese brands of drinking sake in addition to Morita brand cooking sake that comes in a green plastic bottle and is labeled "seasoning soup' on the import sticker. These are commonly found brands in the asian markets around the country. For seasoning the rice you can use a seasoned rice vinegar if you find a gluten-free one or you can use plain rice vinegar, salt and sugar mixed.

I use the following link for the seasoning for the skins.


This one provides a full explanation. I don't add stock to my sushi rice like she does.


As you can see I use a combination of these recipies.

Good luck and enjoy.

Me: GLUTEN-FREE 7/06, multiple food allergies, T2 DIABETES DX 8/08, LADA-Latent Autoimmune Diabetes in Adults, Who knew food allergies could trigger an autoimmune attack on the pancreas?! 1/11 Re-DX T1 DM, pos. DQ2 Celiac gene test 9/11

Son: ADHD '06,

neg. CELIAC PANEL 5/07

ALLERGY: "positive" blood and skin tests to wheat, which triggers his eczema '08

ENTEROLAB testing: elevated Fecal Anti-tissue Transglutaminase IgA Dec. '08

Gluten-free-Feb. '09

other food allergies

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