Try this Inari Sushi recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Inari Sushi (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Prepare sushi rice.
- Add sesame seeds and mix together.
- Open the Inari-Age pocket so you can put rice all the way in.
- Moisten hands with the liquid from Inari-Age. Take a small handful of rice and make a small rice ball. Do not make it too big otherwise it won't fit in Inari-Age.
- Wrap each rice ball with shiso and a piece of nori and stuff the rice ball into the Inari-Age. Close the Inari-Age and place open-end down on a plate
- Another method is to keep the bag open on top. Wrap each rice ball with a piece of nori and stuff the rice ball into the Inari-Age. Then place shiso on top.
- Tuck in the edge of Inari-Age inside the pocket so you will have nice smooth round edge. You can decorate the top as you like.
- Serve with sushi ginger.
Seasoned aburaage, the sweet and savory deep-fried tofu pockets anchoring this dish, carry the heavy structural workload by providing both the exterior wrapper and the primary seasoning profile. Utilizing leftover white rice requires bringing the grains back to room temperature and gently working them with seasoned vinegar to restore the necessary starch tackiness before filling. Moisten hands with the reserved cooking liquid from the tofu packaging to prevent the sticky grains from adhering to your skin during the rolling process.
The Rice Handling Technique
Portion the rice into compact balls measuring roughly one inch in diameter so they slide cleanly into the pouch without tearing the delicate soy skin. Pack each pocket firmly enough to maintain structural integrity on the platter, yet leave the final edge loose enough to tuck neatly underneath for a clean presentation. Standard shiso leaves or strips of seasoned nori add herbal pungency and crisp contrast against the soft bean curd exterior.
Adaptations and Storage
Plant-based eaters can easily swap out standard dashi components in homemade tofu broths using kombu and shiitake reductions without losing depth. Store assembled pouches in an airtight container at cool room temperatures for up to four hours, or refrigerate for up to twenty-four hours while bringing them back to room temperature before serving to soften the chilled rice starch.
