[RECIPE] Inari Sushi
Inari Sushi is a traditional Japanese dish that consists of vinegared rice stuffed into seasoned Aburaage, deep-fried thin Tofu pouches. It’s a popular dish for bento box items, or making it for Japanese cultural festivals. This sweet and savory dish is simple to make at home.
Served in Hakusan Layered Strips, Rectangle, Hashikyu Adzuki Bean, Hashikyu Countryside
Recipe:
Serving: 12 pieces
Time: 60 minutes
Ingredients:
- 1&1/2 cups Rice
- 300 ml water
- 2 tbsp Rice Vinegar (Kokoronosu)
- 1 tbsp Sugar (Morika Beet Sugar)
- Salt (Shiomaru Blue)
- 2 tbsp Sesame Seeds (Morika Sesame Seeds)
[Inari]
- 6 pcs Aburaage Tofu pouch (rectangular shape)
- 2 tbsp Sugar (Morika Beet Sugar)
- 2 tbsp Soy Sauce (Tatsumi Soy Sauce Dark)
- 2 tbsp Mirin (Soken Mirin)
- 1 tbsp Dashi Powder (Tebiyamaya Dashi)
- 1 & 1/2 cup water
[Toppings]
- Ikura
- Shiso leaves
Instructions:
- Cook the rice by rinsing the rice and adding water. Cook it in a rice cooker or pot.
- Combine rice vinegar, sugar, and a sprinkle of salt to mix well.
- While cooking the rice, prepare Inari-Aburaage by rinsing off excess grease from the Aburaage with boiled water. Then, cut each Aburaage into halves, creating square pouches.
- In a pot, combine water, sugar, soy sauce, Mirin, Dashi powder, and heat them up.
- Once the sauce is combined, add the Aburaage, simmer it for 20 minutes with a drop-lid on, and cool it down once cooked.
- Once the rice is cooked, combine the vinegar mixture and sesame seeds into the rice, and quickly mix.
- Make small-sized of Sushi rice balls.
- Take each seasoned Aburaage, gently open the pouch, and stuff the rice ball into the pouch.
- If you desire to decorate the Inari Sushi, you may add small-cut Shiso leaves and Ikura on the opened side of the rice-stuffed Aburaage pouch.
> Purchase rice from the rice factory here
RECIPE by Azusa