Inari Zushi Recipes

HOME-MADE INARI SUSHI (INARIZUSHI)

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.

INARI AGE (SEASONED FRIED TOFU POCKETS)

Steps:

• Add water to a pot, filling half way and bring to a boil.
• In the meantime, use a rolling pin and roll it over the aburaage. This will help the pouch open easier later.
• Cut the aburaage pieces in half. You should be left with a total of 10.
• Add the aburaage to the boiling water and cover with a drop lid (otoshibuta). Boil for 3-5 minutes. This will remove the excess oil and 'fried' / freezer scent.
• Pour it over a strainer and then rinse with cold water to cool. Squeeze the excess water out of the aburaage between the palms of your two hands.
• Add the kombu dashi stock to a pot. Bring it to a boil and then add the sugar and stir until dissolved. Then add the aburaage and let it come back to a boil. Pour in the mirin and wait for it to come back to a boil. Pour in the soy sauce and once it comes back to a boil, reduce the heat to medium-low. Put the otoshibuta on top and simmer for 8-10 minutes.
• Remove the pot from the heat, take off the otoshibuta and allow it to cool.in the pot.
• Once cooled, gently and lightly squeeze between the palm of your hands. They should still remain juicy but not dripping in the liquid. Reserve the seasoning liquid as you will need it to make soba inari and inari sushi.

INARIZUSHI (INARI SUSHI)

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.

INARI ZUSHI

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.

INARIZUSHI (SUSHI RICE INSIDE FRIED TOFU) RECIPE

Steps:

• Gather the ingredients.
• Put rice in a bowl and rinse with cold water. Repeat rinse until water becomes almost clear. Drain rice in a colander and set aside for 30 minutes.
• Place rice in a rice cooker and add measured water. Let rice soak in the water for at least 30 minutes. Start cooker.
• Prepare sushi vinegar by mixing rice vinegar, sugar, and salt in a saucepan. Put pan on low heat and heat until sugar dissolves. Cool vinegar mixture.
• Spread hot steamed rice into a large plate or a large bowl. Sprinkle vinegar mixture over the rice and fold rice by shamoji (rice spatula) quickly.
• Mix sesame seeds into sushi rice. Wet your hands and make small mounds of sushi rice.
• Meanwhile, cut aburaage in halves so that each piece has an open end.
• Put dashi soup stock, sugar, mirin, and soy sauce in a medium pan and bring to a boil.
• Add aburaage in pan and lower the heat. Put a lid on pan and simmer until liquid is almost gone. Stop the heat and let cool.
• Take a piece of aburaage and lightly press to remove excess liquid. Open the pouch and stuff a mound of sushi rice inside. Fold in the open side to close the pouch.