Best 3 Inarizushi Inari Sushi Recipes
Inarizushi, also known as Inari sushi, is a delightful and versatile Japanese dish that combines delicious vinegared rice with a sweet and savory fried tofu pocket called an "inari age". It is a popular choice for bento boxes, picnics, and celebrations. If you're looking to explore the world of Japanese cuisine, inarizushi is a must-try. Whether you're a seasoned home cook or a beginner in the kitchen, this article will guide you through the steps of making inarizushi in the comfort of your own home. We'll provide you with a detailed recipe, helpful tips, and variations to suit your preferences. So, let's dive right in and learn how to make this delectable Japanese dish that's sure to impress your family and friends!
Here are our top 3 tried and tested recipes!
HOME-MADE INARI SUSHI (INARIZUSHI)
Making Inari Sushi from scratch is not difficult. All you need to do is cook seasoned aburaage pouches (inariage) and sushi rice, then wrap the rice in aburaage pouches. It tastes so good.In this recipe, you will make 4 triangle Inarizushi and 4 squarish oval Inarizushi.Cook Time does not include time taken to cook sushi rice.No 'MEAL IDEAS' today. You can find the meal idea with Inari Sushi in the post Quick Inari Sushi (Inarizushi).
Provided by Yumiko
Categories Main
Time 25m
Number Of Ingredients 10
Steps:
- Cut two sheets of aburaage in the middle crosswise to make two square pieces from each sheet. Cut the other two sheets of aburaage diagonally to make two long triangle pieces from each sheet (see the photo in the post).
- Place the aburaage pieces in a bowl and add boiling water. Jiggle and drain. Run water over to cool them down.
- Take 2-3 pieces of aburaage at a time, spread them on your palm, and stack them up. Place the other hand over the aburaage and press to squeeze the water out of them. This way, you won't break delicate aburaage pouches.
- Place the aburaage pieces in a pot, spreading and layering them in a uniform manner so that the surface of the aburaage pieces are even and level.
- Mix all the Inariage Flavouring ingredients in a bowl/cup, then pour it over the aburaage pieces.
- Place a drop lid (note 4) on the aburaage and bring it to a boil.
- Reduce the heat to medium low and cook for about 10 minutes until the liquid almost evaporates. You may turn the aburaage pieces over once or twice but try not to scrunch them. Cooking aburaage in scrunched form may result in inariage with patchy dark and light colours.
- Add roasted white sesame seeds to the sushi rice. Mix well so that the sesame seeds mix with rice evenly.
- Divide the rice into 8 equal portions. Take each portion in one hand (note 5), squeeze gently and make an oval shaped ball. Make 8 oval shaped balls.
- Place the triangle inariage on your hand, with the sharpest angle of the triangle towards you, then open the pouch.
- Place an oval rice ball in the middle where the pouch is the deepest.
- Press the rice gently to fill the bottom corner of the pouch. Push the rice gently to the side and level the surface of the rice so that the rice forms a triangle shape.
- Take the narrow end of the inariage, i.e. the end closer to you, flip it over the rice and tuck the edge into the bottom corner of the pouch inside. This should shape the inarizushi into a triangle.
- Take the other end of the inariage and cover the triangle so that the rice is covered with two layers of aburaage on the side facing up.
- Repeat with the rest of triangle inariage.
- Follow the recipe instructions for Plain Inarizushi in the post, Quick Inari Sushi (Inarizushi).
- Serve with pickled ginger on the side if using.
INARIZUSHI (INARI SUSHI)
Sushi rice is stuffed inside pouches of fried tofu! A delicious snack any day of the week.
Provided by Laila V
Categories World Cuisine Recipes Asian Japanese
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Press each fried tofu square using a rolling pin to flatten. Place flour in a bowl and toss tofu in the flour. Season with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Add tofu and cook until golden brown, turning from time to time, 4 to 6 minutes. Set aside to cool while you prepare the rice.
- Bring 4 cups salted water to a boil in a pot, add rice, cover, and reduce heat to low. Simmer until rice is tender, about 18 minutes. Remove from heat and fluff, draining any excess water. Stir in rice vinegar and additional salt. Keep warm.
- Cut fried tofu squares in half and carefully open to make pouches.
- Heat 1 cup water in a saucepan over medium heat; stir in sugar and soy sauce. Add tofu and cook until liquid has evaporated, 10 to 15 minutes. Remove tofu pouches and stuff with rice.
Nutrition Facts : Calories 177.1 calories, Carbohydrate 31.8 g, Fat 3.8 g, Fiber 0.7 g, Protein 3.7 g, SaturatedFat 0.6 g, Sodium 241.1 mg, Sugar 5.5 g
INARI ZUSHI
Not what people usually think of when they hear sushi. These are pouches made of fried tofu, that are stuffed with sushi rice. Along with the nori (black seaweed) sushi rolls, this is a cheap and popular type of sushi. From Shinkatei Hyakkajiten Vol. 1, Kodan-sha, 1967. Aburage is fried slices of tofu that can be bought in stores that sell Japanese food. They are often sold 2 pieces to a package, but are also available in Japan in a form that has already been opened into pouches for this sushi. For this recipe, 20 pieces, or 40 half pieces, are necessary.
Provided by mianbao
Categories Lunch/Snacks
Time 1h10m
Yield 40 pieces
Number Of Ingredients 7
Steps:
- Cut the aburage in half horizontally, and carefully separate the sides of the cut section with your fingers to form a pouch.
- To remove excess oil, place the aburage into a large heat-proof bowl in the sink and pour about 1 to 2 liters of boiling water over them, stirring to expose all pieces; drain into a colander, rinse with cold water and gently squeeze out the water.
- Combine the sugar, soy sauce and water in a saucepan and bring to a boil.
- Add the aburage and cook over medium heat, stirring from time to time, until well flavored; remove from heat and let cool.
- If using, toast the sesame seeds in a dry frying pan, and mix into the sushi rice.
- Gently squeeze out the liquid from a piece of aburage; scoop up a portion of rice about the size of an egg, in one hand, and stuff it into the aburage pouch.
- Fold over the cut ends, press lightly to shape, and place cut side down on a serving dish.
- Garnish with pickled ginger.
Nutrition Facts : Calories 57.5, Fat 0.1, Sodium 230.6, Carbohydrate 12.4, Fiber 0.5, Sugar 0.1, Protein 1.4
Tips:
- Choose high-quality sushi rice. This is the foundation of your inarizushi, so make sure to use a good-quality rice that is specifically предназначен для суши.
- Cook the rice according to the package directions. Be sure to measure the rice and water accurately, and do not overcook the rice.
- While the rice is cooking, prepare the filling. This can be anything from classic sushi fillings like raw fish, vegetables, or eggs, to more creative fillings like avocado, cream cheese, or even Spam.
- Once the rice is cooked, let it cool slightly before seasoning it with sushi vinegar. This will help the rice absorb the flavor of the vinegar.
- To assemble the inarizushi, place a sheet of fried tofu skin on a flat surface. Add a spoonful of rice, and then top with your desired filling. Fold the tofu skin around the filling, and then secure it with a toothpick.
- Serve the inarizushi immediately, or store it in the refrigerator for later. Inarizushi can be enjoyed as an appetizer, a main course, or a side dish.
Conclusion:
Inarizushi is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover rice, and it is also a fun and easy dish to make. With a little creativity, you can create your own unique inarizushi recipes that will impress your friends and family.
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