Description
Inarizushi is a Japanese sushi made of sweet-savory tofu pockets filled with seasoned sushi rice.
Note: If you’ve never cooked sushi rice before, be sure to read my section about rice to ensure that you cook it well.
Ingredients
Units
Scale
- 2 cups rice (I recommend Japanese short-grain or medium grain rice for the most authentic Japanese experience!), uncooked
- Optional: 1 piece kombu
- 2 tbsp sugar
- 4 tbsp rice vinegar
- 1 tsp salt
- 12 inari age
- 1 tbsp toasted sesame seeds (black or white works!)
Instructions
- Rinse the rice under cold water until the water runs mostly clear. Cook according to package instructions. If using kombu, place it on top of the rice before cooking and remove it once the rice is done.
- While the rice is still hot, transfer it to a large bowl.
- In a small bowl, mix together the sugar, rice vinegar, and salt until the sugar is mostly dissolved.
- Sprinkle the mixture evenly over the rice, along with the toasted sesame seeds. Gently fold using a slicing and lifting motion to avoid smashing the grains, until fully incorporated and glossy.
- Let the seasoned rice cool until warm or room temperature. This helps prevent the tofu pockets from tearing and keeps the texture just right.
- Measure about 1/4 cup of rice and gently shape it in your palm into the shape of an oval, applying light pressure so the grains stick together while remaining fluffy. Repeat until the rice runs out.
- Gently open an inari age pocket with your fingers, being careful not to rip them. Lightly fill each pocket with the seasoned rice balls, leaving a little room so they’re not overstuffed. Fold the opening inward to sort of “seal” the inarizushi. Enjoy immediately or chill slightly before serving.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: Makes 12