Inari Sushi

sudachirecipes.com

Stuffed Tofu Pouches

This delicious inari sushi is made with fried tofu pouches soaked in a sweet marinade and stuffed with tangy sushi rice. I also include a few additional topping ideas to bring your homemade inari sushi to the next level!

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Inari Sushi

Yield

2 servings

Type

Sushi

Time

1 hr 40 mins

Level

Medium

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what you'll need:

» fried tofu pouches » light soy sauce  » dashi stock » mirin » turbinado sugar (or light brown) » cooked Japanese rice » rice vinegar » sugar » salt

optional toppings:

» boiled shrimp » lemon » salmon roe » smoked salmon » crab meat

Roll

Roll and flatten the fried tofu pouches using a rolling pin. This will make them easier to open later.

1

Wash

Boil a pot of water and place the tofu pouches inside. Place a drop lid on top and boil for 2 minutes.

2

Drain

Pour into a sieve to drain and wash with fresh cold water to remove any excess oil. Squeeze out the excess water.

3

Trim

Cut off one edge of the tofu pouch. This will be the point of entry for the fillings.

4

Make marinade

Add light soy sauce, dashi stock, mirin and turbinado sugar to a sauce pan and bring to a boil while stirring.

5

Add tofu

Place the tofu in the pan and lower the heat to a simmer.

6

Simmer

Place a drop lid on top to help keep the tofu submerged in the marinade. Simmer until liquid is reduced to one third of the original volume.

7

Cool

Transfer to a heat proof container along with any leftover marinade. Cool to room temperature then seal with a lid and refrigerate for at least 1 hour.

8

Make sushi rice

Mix rice vinegar, salt and sugar in a small bowl and pour it over freshly cooked Japanese short-grain white rice.

9

Mix

Mix while fanning to cool the rice quickly. Once cool enough to touch, you're ready to assemble the inari sushi.

10

Open tofu

Carefully peel the tofu pouch open.

11

Shape rice

Divide the rice evenly so there's one portion per pouch, then roll them into a barrel shape. Be careful not to make them too big or small.

12

Stuff

Stuff each barrel of rice into a tofu pouch and gently press it down using the back of a spoon.

13

Seal

Fold the excess tofu over to seal the pouch.

14

Seal

Flip them over and serve. Continue for additional toppings →

14

Trim

If adding extra fillings, trim the excess tofu with scissors. Leave about 1cm so you can make a wall to hold the fillings.

15

Open

Prop up the edges to help hold the filling in place.

16

Add fillings

Add fillings of your choice. (In this picture I added crab meat.)

17

Serve

Arrange your homemade inari sushi on a plate and enjoy!

18

check out FULL RECIPE »

See the full post for more information and how to store!

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