Inari Sushi - Inarizushi
Inari Sushi, or Inarizushi, is a beloved dish in Japan and around the world. Known for its simplicity, affordability, and deliciously sweet and savory flavors. Made by simmering fried tofu pouches (aburaage) in a mixture of soy sauce and sugar, these pockets are then filled with sushi rice. They are often mixed with sesame seeds for added flavor and texture. You’ll find Inari Sushi in supermarkets, sushi restaurants, and even in bento boxes, as it’s a quick and convenient snack or meal. I will teach you this recipe that focuses on the traditional style of Inari Sushi. But there’s plenty of room for creativity with variations to suit your taste.
What is Inari Sushi?
Inari Sushi is named after the Shinto god Inari, who is associated with rice, prosperity, and foxes. Legend has it that foxes, believed to be Inari’s messengers, love fried tofu. Which explains why the dish carries such a special connection to Japanese culture. Each pouch of aburaage is simmered in a sweet and savory sauce until it’s soft, flavorful, and ready to be filled with sushi rice. The result is a deliciously tender, slightly sweet bite of sushi that’s as satisfying as it is simple.
Preparing the Fried Tofu (Aburaage)
The fried tofu pouches are an essential component of Inari Sushi. Preparing them properly is key to achieving the perfect flavor and texture. Before simmering, it’s important to boil the aburaage briefly to remove excess oil. This step not only enhances the flavor but also ensures that the tofu pouches absorb the simmering sauce more effectively. Once the oil is removed, the pouches are simmered in a mixture of soy sauce, sugar, and dashi, infusing them with a sweet and savory flavor that pairs perfectly with the sushi rice.
Tips for Making Perfect Inari Sushi
Making Inari Sushi is simple, but a few tips can make the process even smoother. First, when preparing the fried tofu pouches, use a chopstick to gently roll each pouch before opening it. This helps loosen the tofu and makes it easier to open, as the edges can sometimes stick together. Taking this extra step ensures that the pouches stay intact and are ready to be filled with rice.
Second, when working with sushi rice, moisten your hands with a little vinegar water. This prevents the rice from sticking to your hands as you form small rice balls to stuff into the tofu pouches. It’s a simple trick that makes handling the rice much easier and keeps your Inari Sushi neat and uniform. With these tips, you’ll be on your way to making perfect Inari Sushi every time.
Serving Suggestions and Pairings
Inari Sushi is delicious on its own, but it also pairs beautifully with other Japanese dishes. Try serving it alongside a bowl of miso soup, a spinach salad, or even with a bowl of curry udon for a well-rounded meal. If you’re hosting a gathering, Inari Sushi is a fantastic addition to a sushi platter. It’s vegetarian-friendly, easy to eat, and always a hit with guests.
Inari Sushi
Ingredients
Age tofu
Sushi rice
- 350 g cooked rice
- 3 tablespoon vinegar
- 2 teaspoon sugar
- ½ teaspoon salt
- 2 teaspoon sesame seeds
Instructions
- Cut the fried tofu in half.
- Roll the fried tofu gently with chopsticks to make it easier to open into a bag.
- Place the fried tofu in boiling water to remove excess oil.
- Remove the tofu from the water, drain in a strainer, and pour cold water over it to cool.
- Squeeze the tofu by hand to remove as much water as possible, ensuring it can soak up the marinade.
- In a bowl, mix water, mirin, soy sauce, and sugar until well combined.
- Arrange the fried tofu in a pot and pour the marinade over them.
- Bring the pot to a boil, then cover with parchment paper and simmer on low heat for 10-12 minutes, occasionally spooning the sauce over the tofu to marinate evenly.
- Turn off the heat and let the tofu cool.
- In a bowl, mix vinegar, sugar, and salt to make sushi vinegar.
- Pour the sushi vinegar over hot rice and mix using a cutting motion with a rice scoop to evenly coat the rice.
- Let the rice cool for a few minutes, then mix in the white sesame seeds.
- Wet your hands with vinegar water to prevent the rice from sticking.
- Form 10 sushi balls, each weighing about 35-40g, for easy placement into the fried tofu.
- Drain the excess juice from the fried tofu, leaving a little to keep it moist.
- Open the tofu and prepare to fill with rice.
- Insert the rice into the tofu, ensuring it reaches the corners. Fold the top skin over to close.
- Serve with pickled ginger on the side and enjoy.
