Inarizushi (Inari Sushi) is a traditional Japanese recipe for a dish of seasoned tofu pouches filled with rice that can also be served with various toppings, typically seafood. The full recipe is presented here and I hope you enjoy this classic Japanese version of: Inari Sushi (Inarizushi).
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Ingredients:
For the Seasoned Tofu Pouches:
8 sheets fried tofu pouch (aburaage) plain, unseasoned
2 tbsp Japanese light soy sauce (usukuchi shoyu) or regular Japanese soy sauce
200ml dashi stock
1 tbsp mirin
25g turbinado sugar
For the Sushi rice (sumeshi):
320g cooked Japanese short-grain rice or medium-grain, avoid long-grain or jasmine rice
¾ tsp salt
½ tbsp sugar
1 tbsp rice vinegar unseasoned
Additional Toppings (optional):
boiled prawns peeled and deveined
lemon marinated salmon roe (ikura)
smoked salmon or sashimi-grade salmon or other fish
crab meat (tinned or fresh)
Method:
Buy thin, square aburaage (usu-age) for easy opening and even portions. Avoid Kyo-age/Mukashi-age.
Roll and flatten the 8 sheets of fried tofu pouch (aburaage) using a rolling pin.
Bring a small pan of water to a boil and then add the tofu pouches.
Place a drop lid on top to help submerge them into the water and boil for 2 minutes.
Pour the contents of the pan into a mesh sieve to drain and then wash with fresh cold water. Squeeze the tofu pouches to remove the excess water and transfer them to a chopping board.
Cut one edge of the tofu pouch to make an entry point for your fillings.
Take a small saucepan and add 2 tbsp Japanese light soy sauce (usukuchi shoyu), 200ml dashi stock, 1 tbsp mirin, 25g turbinado sugar and bring to a boil.
Once boiling, add the washed and trimmed tofu pouches.
Reduce the heat to a simmer and place the drop lid on top. Simmer until the liquid is reduced to one-third of the original volume.
Pour the contents of the pan into a sealable container and set aside to cool.
Once cool, secure the lid on then pan and set aside to marinate in the refrigerator for at least an hour, preferably overnight.
Mix ¾ tsp salt, ½ tbsp sugar and 1 tbsp rice vinegar in a small bowl until the sugar has dissolved, then pour it into 320g cooked Japanese short-grain rice.
Mix until evenly distributed, fanning as you mix to help cool the rice down quickly.
Once the rice is cool enough to touch, carefully open the tofu pouches.
Divide the sushi rice into equal portions for each pouch and then shape into an oval-shaped ball. Gently push the rice into the pouch then press to fill using the back of a spoon.
Close the pouch by folding over the edge.
Flip it over and serve.
If using toppings, iInstead of folding the edge to seal, trim the excess tofu pouch using scissors.
Open the pouch. Place your choice of toppings inside.
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