Inari Sushi

Introduction

Inari sushi is one of Japan’s most beloved home-style sushi dishes. It is made by filling sweet and savory simmered aburaage, or fried tofu pockets, with lightly seasoned sushi rice. Inari sushi is simple, comforting, and often enjoyed at home, in bento boxes, or at picnics and gatherings. This homemade version uses just a few simple seasonings, creating juicy tofu pockets with a gently sweet and savory flavor that pairs perfectly with vinegared rice.

Ingredients

[Servings : 6 pices]

• Aburaage (fried tofu pouches): 3 sheets
• Cooked rice: about 330 g

Seasoning for Tofu

• Soy sauce: 2 tbsp
• Sake: 2 tbsp
• Sugar: 1 tbsp
• Water: 100 ml

Sushi Rice

• Rice vinegar: 1½ tbsp
• Sugar: 1 tbsp
• Salt: ½ tsp

Instruction

1. Cut each aburaage sheet in half to make 6 pieces.
2. Remove excess oil by patting with paper towel, pouring hot water over the aburaage, or briefly blanching it.
3. Place the aburaage in a pan with the soy sauce, sake, sugar, and water.
4. Simmer gently over low heat until the tofu has absorbed the seasoning and the liquid has reduced.
5. Let the aburaage cool, then gently squeeze out any excess liquid.
6. Mix the rice vinegar, sugar, and salt into the warm cooked rice to make sushi rice.
7. Carefully open each tofu pocket and fill it with the seasoned rice.
8. To close, hold one side down and fold the edge over gently in one smooth motion.
   

Tips

• Open the tofu pockets before filling them with rice. This makes them much easier to stuff without tearing.
• Do not overfill the pockets. A slightly softer shape gives inari sushi a more traditional homemade appearance.
• When closing the inari, press one side gently and fold the other side over for a neat finish.
• Let the seasoned aburaage cool before filling so the rice does not become too warm or wet.
• Inari sushi can be enjoyed as part of a Japanese meal, in a bento, or as an easy make-ahead dish.