Sweet & Tangy Inari Sushi: Homemade Delight
Sweet & Tangy Inari Sushi: Homemade Delight
Authentic Japanese Inari Sushi Made Easy at Home
Discover the art of making Inari Sushi, a beloved Japanese home-style delicacy. This recipe guides you through creating perfectly seasoned rice pockets nestled within savory-sweet braised tofu pouches. We’ll simmer the aburaage (fried tofu pouches) in a rich blend of soy sauce and sugar, infusing them with deep umami flavors, and then pair it with rice seasoned with a zesty vinegar dressing. The result is a delightful explosion of sweet, sour, and savory notes in every bite. Inari sushi is wonderfully simple to prepare, making it an ideal choice for packed lunches, bento boxes, or a special treat any day.
Main Ingredients- Fried Tofu Pouches (Aburaage) 10 pieces
- Rice Water (for blanching tofu) as needed
- Cooked Rice 2 bowls (approx. 400g)
Tofu Simmering Sauce- Dashi stock or Anchovy stock 3 cups (720ml)
- Granulated Sugar 5 Tbsp (approx. 75g)
- Soy Sauce 3 Tbsp (approx. 45ml)
- Sake or Mirin 2 Tbsp (approx. 30ml)
Sushi Rice Seasoning (Vinegar Dressing)- Rice Vinegar 90ml
- Granulated Sugar 70g
- Salt 20g
- Dashi stock or Anchovy stock 3 cups (720ml)
- Granulated Sugar 5 Tbsp (approx. 75g)
- Soy Sauce 3 Tbsp (approx. 45ml)
- Sake or Mirin 2 Tbsp (approx. 30ml)
Sushi Rice Seasoning (Vinegar Dressing)- Rice Vinegar 90ml
- Granulated Sugar 70g
- Salt 20g
Cooking Instructions
Step 1
Gently cut each fried tofu pouch in half horizontally. Carefully open one side of each pouch to create a pocket. Be delicate to avoid tearing the tofu.
Step 2
Place the prepared tofu pouches and rice water in a pot. Blanching the tofu in rice water helps remove excess oil, resulting in a cleaner flavor and better absorption of the simmering sauce. Bring to a boil over medium heat.
Step 3
Once the water boils, turn off the heat and immediately drain the tofu in a colander. Rinse briefly under cold running water, then gently press with your palms to squeeze out excess moisture. Avoid squeezing too hard, as this can break the pouches.
Step 4
Now, it’s time to simmer the tofu. Return the squeezed tofu pouches to the pot. Add the dashi stock (or anchovy stock), sugar, soy sauce, and sake (or mirin). Ensure the tofu pouches are mostly submerged.
Step 5
Bring the mixture to a boil over high heat, then reduce to medium heat. Simmer until the liquid has reduced to a glaze and the tofu pouches are well-infused with the delicious seasoning. Gently turn the pouches occasionally to ensure even flavoring.
Step 6
Once simmered to perfection, remove the tofu pouches from the pot. Arrange them in a single layer on a wide, shallow dish or tray to cool. This prevents them from sticking together and allows excess moisture to evaporate, concentrating the flavor.
Step 7
Meanwhile, let’s prepare the sushi rice seasoning (vinegar dressing). In a small saucepan or microwave-safe bowl, combine the rice vinegar, sugar, and salt. Stir until the sugar and salt are completely dissolved. If using a microwave, heat for 30 seconds to 1 minute until dissolved. Pour this vinegar dressing over the warm cooked rice in a mixing bowl. Using a rice paddle or spatula, gently fold and mix the dressing into the rice, being careful not to mash the grains, until well combined and slightly glossy.
Step 8
Finally, it’s time to stuff the tofu pockets. Take a cooled tofu pouch, gently squeeze out any excess braising liquid from the inside. Carefully open the pouch like a pocket. Take a small portion of the seasoned sushi rice (about a tablespoon or to your preference) and lightly form it into an oval shape. Gently stuff the rice into the tofu pouch, filling it without overpacking. Fold the top and bottom edges of the pouch over the rice to create the characteristic triangular shape of Inari sushi.
