Inari Sushi: Stuffed Tofu Pouches with Sushi Rice
Inari-sushi are sweet-savory marinated tofu pouches filled with lightly vinegared sushi rice. The pouches are easy to prepare and suit a small dinner or a snack in between.
By yumbelo · 2 servings · 45 minutes
Ingredients
- 6 pc Drained aburaage (deep-fried tofu pouches)
- 150 g Sushi rice (short-grain rice)
- 430 ml Water
- 3 tbsp Rice vinegar
- 3 tbsp Sugar
- 1 tsp Salt
- 3 tbsp Soy sauce
- 2 tbsp Mirin (sweet rice wine, non-alcoholic in this recipe, only for simmering)
Method
- Rinse the rice in a sieve under cold water until the water runs clear. Bring it to a boil with 180 ml water in a pot, then cover and simmer over low heat for about 12 minutes, and let it rest for 10 minutes.
- Pour hot water over the aburaage, let them drain briefly and gently squeeze them with your hands. Carefully open each pouch on one side.
- In a shallow pot, bring 250 ml water, 2 tbsp sugar, 2 tbsp mirin and 3 tbsp soy sauce to a boil. Add the pouches and simmer over medium to low heat for about 15 minutes, until the liquid has almost evaporated. Let cool.
- Stir together the rice vinegar, 1 tbsp sugar and 1 tsp salt until the sugar and salt have dissolved. Transfer the still-warm rice to a shallow bowl, pour the mixture over it and fold it in with a wooden spatula while cooling and fanning the rice.
- Gently squeeze the cooled pouches and fill each with about one tablespoon of sushi rice. Press the rice filling lightly so the pouches keep their shape, and arrange the pouches with the opening facing down.