📝 About This Recipe
Inari Sushi is a beloved Japanese classic featuring 'Aburaage' (deep-fried tofu pouches) simmered in a rich, sweet-savory dashi broth until they become tender, golden vessels. These pockets are filled with vinegared sushi rice infused with toasted sesame and crunchy aromatics, offering a perfect balance of textures. It is a humble yet sophisticated dish that celebrates the versatility of soy-based proteins, making it a staple for bento boxes and celebrations alike.
🥗 Ingredients
The Tofu Pouches (Inari-age)
- 6-7 pieces Aburaage (square or rectangular deep-fried tofu pouches)
- 1 cup Dashi stock (kombu dashi for vegan option)
- 2 tablespoons Soy sauce (Japanese dark soy sauce preferred)
- 2 tablespoons Mirin (sweet rice wine)
- 2 tablespoons Cane sugar (granulated)
Sushi Rice Base
- 1.5 cups Japanese short-grain rice (measured raw)
- 1.75 cups Water (for cooking rice)
- 3 tablespoons Rice vinegar (unseasoned)
- 1.5 tablespoons Sugar (for the vinegar dressing)
- 1/2 teaspoon Sea salt (fine grain)
Mix-ins and Garnish
- 1 tablespoon Toasted white sesame seeds (for crunch)
- 1 tablespoon Pickled ginger (Gari) (finely chopped)
- 1 stalk Scallions (finely sliced for garnish)
- 2-3 pieces Shiso leaves (finely julienned (optional))
👨🍳 Instructions
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1
Rinse the Japanese short-grain rice in a bowl until the water runs clear. Drain and let it sit in a sieve for 15 minutes before cooking in a rice cooker or heavy-bottomed pot with 1.75 cups of water.
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2
While the rice cooks, prepare the tofu. Place the aburaage on a cutting board and roll a wooden rolling pin over each piece to flatten them; this helps the pockets open easily later.
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3
Cut the aburaage in half to create two pockets (if using square ones) or leave whole if small. Place them in a pot of boiling water for 2-3 minutes to remove excess surface oil. Drain and squeeze gently.
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4
In a clean wide saucepan, combine the dashi, soy sauce, mirin, and sugar. Bring to a simmer over medium heat.
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5
Add the tofu pouches to the simmering liquid. Place a drop-lid (otoshibuta) or a piece of parchment paper directly on top of the tofu to ensure they stay submerged.
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6
Simmer for 12-15 minutes until most of the liquid has been absorbed. Remove from heat and let the pouches cool in the remaining syrup to maximize flavor absorption.
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7
Prepare the sushi vinegar by whisking the rice vinegar, sugar, and salt together in a small bowl until dissolved.
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8
Transfer the hot cooked rice to a large wooden bowl (hangiri) or a wide glass dish. Pour the vinegar mixture over the rice while it is still hot.
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9
Using a rice paddle, use a 'cutting and folding' motion to mix the rice. Do not mash the grains. Fan the rice simultaneously to cool it quickly and give it a glossy finish.
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10
Fold in the toasted sesame seeds and chopped pickled ginger into the seasoned rice until evenly distributed.
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11
Gently squeeze the cooled tofu pouches to remove excess liquid, but leave them moist. Carefully open the mouth of each pocket.
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12
Wet your hands with a bit of water to prevent sticking. Form a small, oblong ball of rice (about 30-40g) and tuck it into the tofu pocket.
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13
Fold the edges of the tofu over to seal the rice inside, or leave the top open and garnish with sliced scallions and shiso for a more decorative look.
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14
Arrange the finished Inari sushi on a platter with the folded side down. Let them rest for 10 minutes before serving to allow the flavors to meld.
💡 Chef's Tips
Always use Japanese short-grain rice; long-grain varieties like Basmati won't stick together correctly. If the tofu pouches are difficult to open, microwave them for 20 seconds to soften the fibers. Don't squeeze the pouches too dry; the flavorful braising liquid is what seasons the rice from the outside. For a colorful twist, add finely chopped blanched carrots or shiitake mushrooms to the rice mixture. Store leftovers in an airtight container in a cool place, but avoid the fridge if possible as it hardens the rice.
🍽️ Serving Suggestions
Serve with a side of Miso Soup for a complete, warming meal. Pair with hot Sencha or Genmaicha green tea to cleanse the palate. Accompany with a side of Sunomono (Japanese cucumber salad) for a refreshing crunch. Include in a bento box alongside Tamagoyaki (rolled omelet) and steamed edamame. Offer extra pickled ginger and a small dish of soy sauce for dipping.