Inari Sushi
Inari Sushi, or Inarizushi, is a beloved dish in Japan known for its simplicity, affordability, and deliciously sweet and savory flavors. Made by simmering fried tofu pouches (aburaage) in a mixture of soy sauce, mirin, and sugar, these pockets are then filled with sushi rice, often mixed with sesame seeds for added flavor and texture.
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.
Video
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