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!
1 hr 40 mins
what you'll need:
» fried tofu pouches
» light soy sauce
» dashi stock
» turbinado sugar (or light brown)
» cooked Japanese rice
» rice vinegar
» boiled shrimp
» salmon roe
» smoked salmon
» crab meat
Roll and flatten the fried tofu pouches using a rolling pin. This will make them easier to open later.
Boil a pot of water and place the tofu pouches inside. Place a drop lid on top and boil for 2 minutes.
Pour into a sieve to drain and wash with fresh cold water to remove any excess oil. Squeeze out the excess water.
Cut off one edge of the tofu pouch. This will be the point of entry for the fillings.
Add light soy sauce, dashi stock, mirin and turbinado sugar to a sauce pan and bring to a boil while stirring.
Place the tofu in the pan and lower the heat to a 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.
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.
Make sushi rice
Mix rice vinegar, salt and sugar in a small bowl and pour it over freshly cooked Japanese short-grain white rice.
Mix while fanning to cool the rice quickly. Once cool enough to touch, you're ready to assemble the inari sushi.
Carefully peel the tofu pouch open.
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.
Stuff each barrel of rice into a tofu pouch and gently press it down using the back of a spoon.
Fold the excess tofu over to seal the pouch.
Flip them over and serve.
Continue for additional toppings
If adding extra fillings, trim the excess tofu with scissors. Leave about 1cm so you can make a wall to hold the fillings.
Prop up the edges to help hold the filling in place.
Add fillings of your choice. (In this picture I added crab meat.)
Arrange your homemade inari sushi on a plate and enjoy!
FULL RECIPE »
See the full post for more information and how to store!
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