Inari Sushi (Japanese Tofu Pocket Sushi)
Inari Sushi (or inarizushi) is made with tofu pockets (seasoned aburaage) and stuffed with sushi rice. It is a sweet and savory vegan sushi perfect for an obento lunch box!
Equipment
Ingredients
Instructions
Make Inari Tofu Pockets
- Roll a rolling pin on an aburaage and cut them in half.
- Boil the aburaage for 2-3 minutes in boiling water. Squeeze each aburaage to drain the water.
- Put mirin, soy sauce, sugar, and water in a pot, place the aburaage, and boil over medium heat. Lower the heat to low, cover with a small lid (otoshibuta), and simmer for about 10 minutes.
- Turn off the heat and let it cool down for a while, squeeze lightly and leave them on a plate (separate from the soup).
Make Sushi Rice
- Put rice vinegar, sugar, and salt in a bowl and mix well.
- Transfer cooked rice (while it's hot) to a large bowl, add the sushi vinegar, and mix gently (do not smash grains).
- When the sushi vinegar is blended well, turn it upside down so that the bottom does not stay hot, and use a paper fan to blow away the moisture and let it cool down. Repeat this several times.
Fill inari tofu pockets with sushi rice
- Moisture your hands, grab the rice and form it lightly for one serving.
- Open the inari tofu pockets and fill them with the rice.
Notes
- Storage: It will last for a half-day at room temperature, three days in the fridge, and one month in the freezer. If you freeze it, wrap each in plastic and put it in a freezer bag.
- When stuffing rice, push in with your finger so that the rice is properly placed in the corner of the aburaage. Also, handle inari tofu pockets gently so that they do not break.
- Please see the "How to cook Japanese short-grain rice" recipe for cooking Japanese rice.
Video
Nutrition
Serving: 1pieceCalories: 128kcalCarbohydrates: 4.3gProtein: 4g
This nutritional information is estimated and provided for general reference only.