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Inari sushi is one of my favorite sushi that is very simple to make. Inari sushi is typically made of a deep-fried tofu skin pouch, called aburaage in Japanese, stuffed with seasoned sushi rice. Aburaage are skins made by lifting the skin off soy milk and drying it. The aburaage you purchase may have already came preseasoned or dry and you need to rehydrate and season it. That’s probably the most “work” you will do in preparing inari sushi, besides cooking the sushi rice of course. This is probably the easiest sushi ever to make 🙂
INARI SUSHI
Ingredients
- 4 aburaage (deep-fried tofu sheets)
- ¾ cup dashi stock
- 3 Tbsp soy sauce
- 2 Tbsp superfine sugar
- 1 Tbsp sake
- ½ quantity freshly cooked sushi rice
- 1 Tbsp toasted sesame seeds
- 1 Tbsp Japanese seasonings (optional)
Instructions
- If the aburaage you purchase don't come preseasoned, put the tofu in a bowl and pour boiling water over it to remove any excess oil, drain, and let cool. If they come preseasoned, you can skip this part. Cut each piece in half and gently open out each half into a bag
- Mix the dashi stock, soy sauce, sugar, and sake together in a pan and bring to a boil, add the aburaage, and let simmer for 10-15 minutes until the liquid has almost all been absorbed. Remove from the heat, drain, and let cool. Press any remaining liquid out of the bags with a clean dish towel, they should be moist but not wet
- Add the sesame seeds and seasonings to the sushi rice and mix them in. Fill the bag with the rice mixture. Serve at room temperature
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