Rice Recipes
Inari Sushi Recipe (Inarizushi: Tofu Skin & Rice)
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All About Inari Sushi
Inarizushi has become an indispensable part of Japanese food culture. But where exactly did this unique dish originate?
Inarizushi has its roots in 13th century Japan. Inari Ōkami, the Shinto god of rice, was believed to have a fondness for fried tofu. So pockets of fried tofu were used to hold offerings of rice at Inari shrines. Over time, this custom evolved into a popular food.
The fried tofu pouches used in Inarizushi are known as Inari-age or sushi-age. The pouches are made by mixing tofu with rice flour, squeezing it into thin sheets, then frying. This process yields a chewy, savory skin with a satisfying bite. The fried tofu seals in the rice filling and concentrates its flavors.
Inari-age is beloved for its versatility. The fried tofu soaks up sauces and seasonings like a sponge. It can be used in many dishes beyond Inarizushi, such as:
- Kitsune Udon – Fried tofu added to noodles
- Inari Sushi – Vinegared rice wrapped in fried tofu
- Oden – Fried tofu cooked in a flavorful dashi broth
The preparation of the tofu pouches requires some effort, but results in an incredible texture and flavor. Perfectly fried Inari is browned and crispy on the outside while remaining pillowy soft inside.
While Inarizushi is popular nationwide, regional variations do exist across Japan:
| Region | Unique Style |
|---|---|
| Kansai | Larger, open-topped pouches |
| Nagoya | Sweet miso glaze on the tofu |
| Hokkaido | Raw salmon used as filling |
Despite the variations, the soul of Inarizushi remains the same – perfectly fried Inari filled with seasoned sushi rice. Now let’s learn how make this iconic dish.
Inari Sushi Recipe
Preparing Inarizushi from scratch takes time, but each component is worth the effort. Here is a step-by-step guide to crafting incredible Inarizushi:
Simmering Inari Pouches
The first step is making the Inari pouches. Here’s how:
- Cut firm tofu into quarter inch thick slices
- Mix 2 cups rice flour with 1 cup water to make an Inari batter
- Coat the tofu slices in the batter
- Deep fry the coated tofu at 350°F until golden brown
- Simmer the pouches in a broth of dashi, soy sauce, mirin, and sugar
Simmering develops rich umami depth in the tofu. The Inari are now ready to fill!
Crafting Perfect Sushi Rice
Great Inarizushi depends on having excellent sushi rice. Follow these steps:
- Rinse 2 cups of sushi rice until the water runs clear
- Cook the rice with a bit less water than usual
- Mix in a seasoning blend of rice vinegar, sugar, and salt
- Allow the rice to cool before using
- Rice should have a glossy sheen and stick together but not be gluey
For extra flavor, try mixing in sesame seeds, mushrooms, or pickled plum into the rice.
Filling the Pouches
With perfectly cooked rice and fried tofu ready, it’s time to assemble:
- Drain any excess liquid from Inari pouches
- Fill each pouch with 2-3 tablespoons of sushi rice
- Press the rice gently into the tofu pockets
- Top with any desired fillings like tuna, salmon roe, shiitake mushrooms etc.
- Add extra sauce or garnishes to complement the fillings
Take care not to overstuff the pouches or they may tear. Now your Inarizushi is ready to serve and enjoy!
Inarizushi Presentation and Serving Ideas
Inarizushi is highly photogenic and Insta-worthy when artfully presented. Here are some tips:
In Japan, Inarizushi is traditionally served:
- Arranged in rows on a flat plate
- With the red Inari skin visible
- Garnished with pickled ginger or dried seaweed
To enhance presentation:
- Use rectangular plates to align Inarizushi
- Skewer 2-3 pouches on decorative picks
- Sprinkle with sesame seeds or bonito flakes
- Serve with colorful dips like wasabi mayo
For special occasions:
- Create Inarizushi varieties using different fillings
- Shape Inari into flowers or animals
- Display in bento boxes for personal servings
- Insert miniature Japanese flags or origami
Inarizushi works well in both Japanese and fusion meals:
- Pair it with miso soup, tempura, and pickled sides
- Combine it with smoked salmon and avocado
- Serve as an appetizer for a Japanese inspired dinner
With its bright colors and textures, Inarizushi is sure to impress however you serve it!
FAQs About Inari Sushi Recipe
Can I purchase pre-made Inari pouches?
Yes, ready-to-use Inari pouches are sold at many Asian supermarkets. However, the flavor and texture is best when making them fresh.
What is the difference between Inarizushi and other types of sushi, like Nigiri or Maki?
Inarizushi uses fried tofu skins rather than seaweed wrappers. The rice is loose rather than shaped into nigiri or rolled into maki.
What are some popular fillings for Inarizushi?
Common fillings include tuna, salmon, beef, mushrooms, kamaboko fish cake, bamboo shoots, and green vegetables.
Is Inarizushi a more difficult or easier dish to make than other types of sushi?
Inarizushi requires cooking components like rice and fried tofu, so it is more hands on than making nigiri or rolls. However, it does not require raw fish skills.
Conclusion: Inari Sushi Recipe
Inarizushi holds a unique place in Japanese cuisine. Mastering this dish requires dedication – properly frying the tofu pouches, seasoning the rice, and arranging the components. But the satisfaction of creating Inarizushi’s complex textures and flavors by hand is unparalleled.
This article has equipped you with the history, recipes, and techniques to start your own Inarizushi journey. Always remember the keys to great Inarizushi:
- Take the time to make Inari from scratch
- Season and cook sushi rice with precision
- Fill pouches just before serving to maximize texture
- Have fun with creative fillings and presentation
Now get cooking and enjoy this tasty culinary adventure. Be sure to share photos of your Inarizushi creations and spread the love of this iconic Japanese dish.
Ingredients
- For the Aburage (Tofu Pockets):
- 1 package (around 5 pieces) Aburage (deep-fried thin tofu skin)
- For the Simmering Liquid (Optional):
- 1 cup Water
- 1 cup Dashi broth (or substitute with 1 cup water and 1 tablespoon hondashi flakes)
- 3 tablespoons Mirin (sweet rice wine)
- 3 tablespoons Soy sauce
- 1.5 tablespoons Sugar
- For the Sushi Rice:
- 2 cups cooked Sushi rice (see separate recipe for sushi rice)
- 2 teaspoons Sugar
- 2 tablespoons Rice vinegar
- 2 sheets Nori seaweed (optional, for crumbled garnish)
- Pinch of Salt (optional)
Instructions
- Prepare the Aburage (Tofu Pockets):
- Optional Simmering: If you want to add extra flavor to the aburage, simmer them in a flavorful broth.
- In a saucepan, combine water, dashi broth (or substitute), mirin, soy sauce, and sugar. Bring to a simmer over medium heat.
- Add the aburage pouches and simmer for 15-20 minutes, or until heated through and slightly darker in color.
- Remove from heat and let the aburage cool slightly in the simmering liquid.
- Once cool enough to handle, gently squeeze out any excess liquid.
- Without Simmering: If skipping the simmering step, simply drain any excess oil from the aburage pouches.
- Prepare the Sushi Rice:
- You can use leftover sushi rice or make fresh sushi rice according to your preferred recipe.
- In a large bowl, combine the cooked sushi rice, sugar, rice vinegar, and a pinch of salt (optional).
- Gently fold the ingredients together until the seasoning is evenly distributed throughout the rice. Be careful not to overmix, as you want to avoid mashing the rice grains.
- Assemble the Inari Sushi:
- Lay one aburage pouch flat on a work surface.
- Using a wet spoon, scoop a small amount of sushi rice (about 1-2 tablespoons) and gently fill the pouch. Don't overstuff, as the rice will expand slightly.
- Pinch the top of the pouch closed to form a triangular or rectangular shape.
- Repeat with the remaining aburage pouches and sushi rice.
- Garnish (Optional):
- You can garnish your Inari Sushi with a thin strip of nori seaweed wrapped around the base or a sprinkle of crumbled nori on top.
Notes
- Wetting your hands or spoon with water helps prevent the rice from sticking while assembling.
- If the aburage pouches are too stiff, you can microwave them for a few seconds to soften them slightly.
- Inari Sushi is best enjoyed fresh, but they can be stored in the refrigerator in an airtight container for up to a day. The flavor and texture of the aburage will deteriorate slightly over time.
- You can experiment with different fillings for your Inari Sushi. Chopped vegetables like carrots or peas, cooked and shredded chicken or tofu, or even a small amount of pickled umeboshi plum can add interesting flavor and texture variations.
Nutrition Facts
Inari Sushi Recipe (Inarizushi: Tofu Skin & Rice)
Serves: 10-12
|
Amount Per Serving: 2 pouches
|
||
|---|---|---|
| Calories | 150-200 kcal | |
| % Daily Value* | ||
| Total Fat 5-7 g | 7.7% | |
| Saturated Fat 1-2 g | 5% | |
| Trans Fat 0 g | ||
| Cholesterol 0 mg | 0 | |
| Sodium 300-500 mg | 12.5% | |
| Total Carbohydrate 25-35 g | 8.3% | |
| Dietary Fiber 1-2 g | 4% | |
| Sugars 4-6 g | ||
| Protein 4-6 g | ||
| Vitamin A Trace | Vitamin C Trace | |
| Calcium 70-100 mg | Iron 1 mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese food recipe
Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.
Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me