Inari sushi recipe

Inari Sushi are small pockets of fried tofu (abura-age) topped with vinegared rice. Mild and slightly sweet, they offer a vegetarian alternative to classic sushi. Traditionally eaten at picnics or parties, this fishless sushi is appreciated for its simplicity and delicately umami taste. Their name comes from the Shinto god Inari, often associated with foxes, creatures supposed to love fried tofu.

Author

iRASSHAi

Prep Time

30 minutes

Cooking Time

10 minutes

Servings

4

Ingredients

• 300 g fried tofu (abura-age)
• 300 ml dashi
• 4 tbsp sugar
• 4 tablespoons mirin
• 4 tablespoons soy sauce
• 300g Japanese rice
• 4 tablespoons rice vinegar
• 2 tbsp sugar
• 1 teaspoon salt

Directions

1. Cook the rice (remember to wash it before cooking).
2. While the rice is cooking, mix the ingredients for seasoning.
3. Heat over low heat. Stir well until the sugar and salt have completely dissolved and the mixture is transparent.
4. Mix the cooked rice with the sushi vinegar and sesame seeds.
5. Cut each piece of fried tofu in half crosswise.
6. Place them vertically on a cutting board, then gently roll Japanese chopsticks (or a roller) over each piece, from bottom to top, to soften them and make them easier to open.
7. Place them on a colander, then generously pour boiling water over both sides to remove excess oil.
8. Place the tofu pieces with the dashi in a wide, shallow saucepan and bring to the boil.
9. Reduce heat to medium-low, add sugar, mirin and soy sauce.
10. Cover with an otoshibuta-type lid (a lid placed directly on the ingredients). Turn the pieces from time to time and simmer until the liquid is almost completely absorbed.
11. Lightly press the abura-age (marinated fried tofu) to remove excess liquid.
12. Carefully open each pouch and fill with rice.
13. Close the pouch and serve.