Here is a cocktail party nibble that your friends have never seen and will make them say “Wow”!
This is a treasured hors d’oeuvres recipe, given to me 25 years ago by my friend Beth. It is easy to make, marvelous to look at, healthy to eat and fabulously tasty. I have hesitated, until now, to make it at The Manor, as it breaks our fundamental “recipe rule” that ingredients must be conveniently available locally, anywhere. This recipe requires access to an oriental grocery store to obtain cans of the sweet little pockets of bean curd into which the rice mixture is stuffed. (They are called “Inarizushi no moto”) When you taste them, you’ll immediately forgive me and wonder why I waited so long to serve them!
The aboragis (pronounces “ah-boor-ag-ees”) are served with the option of a touch of wasabi, which is outrageously hot oriental horseradish sauce; be sure to warn nibblers to use the condiment with caution.
2 cups regular brown rice
1/2 cup rice vinegar
3 Tbls. sesame seeds
3/4 cup shredded raw carrot
2 cans Inarizushi no moto
Cook the brown rice according to directions. When rice is done, gently mix in the vinegar, sesame seeds and carrot, being careful not to damage the texture of the rice.
Do not refrigerate the rice, but let it cool naturally. Empty the cans of Inarizushi pockets onto a plate, retaining the sweet liquid from the can over each aboragi. Find the cut side of the shell and carefully open it (like a pita). Stuff with the
rice mixture. Drizzle a little of the liquid from the can over each aboragi.
Choose either prepared wasabi or reconstitute the powdered variety (same
Let each guest decide where to drizzle with wasabi; the pockets are wonderful with OR without.