Things You'll Need:
- 6 aburage; fried tofu pockets
- 2 cups short grain rice, sushi rice; sticky rice
- 2 cups water
- 3 tablespoons white vinegar
- 1-1/2 tablespoons sugar (for the sushi rice)
- 3 tablespoons sugar (for seasoning the tofu pouch)
- 1/2 teaspoon salt
- 4 tablespoons soy sauce
- 2 tablespoons Mirin; Japanese sweet wine (optional)
- 1 cup Dashi or fish stock
- 2 tablespoons roasted white sesame seeds, or black sesame seeds, or 1 tablespoon of each
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Step 1
Basic rice inari wrapped with pickled ginger stripDrop aburage (fried tofu skin) briefly into boiling water in a pot to remove the excess grease, 10 seconds. Let cool to room temperature.
While the aburage is cooling, mix rice with 1-1/2 tablespoons sugar and vinegar. Add water and cook in the rice cooker. Or cover and cook in a pot with 2 cups water on medium heat, 18-20 minutes. Wait until rice is slightly cooled after cooking. -
Step 2
When cool and to have an open end for each piece, cut the aburage in halves. You should now have 12 pieces.
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Step 3
In a sauce pan, combine 3 tablespoons sugar, dashi (fish sauce), mirin, salt and soy sauce. Bring mixture to a boil then turn heat down to low.
Add fried tofu pockets to the sauce to season. Cover and let cook for 12 to 15 minutes. Drain. Place between sheets of paper towels and press out excess liquid. Set aside. -
Step 4
Stuffed vegetable inari sushiMix sushi rice with roasted sesame seeds in a large bowl. Stuff the rice into cut tofu pockets, carefully folding, overlapping and pinch ends to secure the content. You can leave the ends "open" if you like.
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Step 5
Vinegar rice brown bag sushiServe with pickled ginger, wasabi and soy sauce on the side. Inari sushi is a fine party finger food or an appetizer before a meal. It can be eaten cold; chill in fridge 25 to 30 minutes before serving.
*Notes: double the portions in the "Things You'll Need" list, if you need more for your crowd.
**Variations: Japanese salty pickled cucumber, fresh sliced carrots, blanched cabbage leaves, cut hard boiled eggs, imitation crab sticks, cooked minced shrimps are good choice varieties for stuffing the tofu pouch, combined with or without the sushi rice.













Comments
sullysee said
on 12/16/2009 Great article, love the pictures and instructions. Well done. 5*
sonni57 said
on 4/22/2009 Thanks for the sushi recipe sounds easy enough.