Quick But Delicious♡ Inarizushi. Home » Rice & Noodles » Quick Inari Sushi (Inarizushi). I called it 'Inari Sushi' so that my readers will know that this is a sushi recipe. But in Japan, it is called 'Inarizushi' (いなり寿司 or 稲荷寿司), changing the sound 'sushi' to 'zushi' for easier pronunciation.
The tender and juicy tofu pouches with the dashi stock have a delicate homemade taste. With the drop-lid still on, cool down the fried tofu and let them absorb the dashi stock. Let's cut the ingredients for Inarizushi. You can cook Quick But Delicious♡ Inarizushi using 10 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Quick But Delicious♡ Inarizushi
- You need 5 of pieces Aburaage.
- Prepare 600 ml of Water.
- You need 5 tbsp of Soft light brown sugar.
- You need 5 tbsp of Soy sauce.
- Prepare 350 grams of Plain cooked rice.
- You need 60 ml of Sushi vinegar.
- Prepare 3 tbsp of Vinegar.
- You need 1 of ~3 1/2 tablespoons Soft light brown sugar.
- You need 1 1/2 tsp of Salt.
- You need 1 of White sesame seeds.
Known as Inarizushi in Japan this sushi is a little different. "Inari" the name, is derived from the "Inari" Shrine. In New Zealand, we sometimes get inarizushi with super finely chopped shittake and carrot mixed through. Even within Japan, the Inarizushi in the Tokyo area and the ones in the Osaka area are different in shape! I love packing Inari Sushi in the bento box with some vegetables for a simple quick lunch.
Quick But Delicious♡ Inarizushi instructions
- Prepare the Ingredients: Rinse and soak the rice, and cook. Cut the aburaage in half, and pour hot water over. It's amazing... the pocket in the tofu opens up on its own. Please make sure the pocket opens up and watch the heat..
- Simmer: Add water, sugar and soy sauce in a pot and bring to a boil. Add the aburaage pieces. At the start, the aburaage will float. Press it into the pot if it does. Use enough water to cover the tofu pieces, adjust according to the size of your pot. I used an 18 cm pot..
- Finish: Simmer at medium to high heat. For the sauce to soak through the aburaage, flip the aburaage from time to time and spoon the sauce over. After simmering for about 15 minutes on low heat, turn off the heat and let cool. The picture shows how it looks like when it's done..
- Make the Sushi Rice - After the rice has been cooked, sprinkle with sushi vinegar and mix in a cut-and-fold motion. If you don't have any sushi vinegar, mix the condiments in a bowl and use that in place of the sushi vinegar..
- Stuff the Sushi Rice 1: Divide the sushi rice into 10 equal parts. Squeeze the chilled aburaage slightly, and stuff each with a portion of rice. If you squeeze the aburaage too hard, it won't be juicy anymore. Just make sure that the sauce doesn't drip. A light press would be OK..
- Stuff the Sushi Rice 2: After you have stuffed the opened aburaage with rice, close the skin as shown in the picture. If you stuff it with less rice, it's easier to close up the tofu. Make sure to not break the skin. Once you are done, simply place it on a plate with the opened end facing the bottom. Now you can have a hearty meal of juicy inari sushi!.
- Serve: Here I turned the aburaage inside out and stuffed them with sushi rice mixed with white sesame..
- Notes: This isn't sweet like the ready-made mixes or store-bought inarizushi. Adjust the flavor by changing the amount of sugar and mirin. It's also fine to decrease the amount of soy sauce..
- COOKPAD user "Harupii" packed the inarizushi in bentos. It's so cute with faces! What a wonderful transformation!.
For dinner, you can serve Inari Sushi with other sushi, along with soy sauce and wasabi as a dipping sauce. This delicious Inari Sushi recipe is both sweet and savory and can be served as a snack or as a side dish. It could be since it tastes completely different than sushi rolls and hand rolls. Inari sushi, or inarizushi, is stickier in texture than traditional sushi and tastes sweet, vinegary. Also shows how to make your own skins but can be purchased at Asian stores for quick and easy making.