How To Make Inari Sushi (Inarizushi)
Inari sushi, or Inarizushi, is a popular type of Japanese sushi that is both simple and flavorful. It consists of seasoned sushi rice wrapped in a pouch of abura-age, which is deep-fried tofu. The tofu is simmered in a mixture of soy sauce, sugar, mirin, and sometimes dashi, giving it a sweet and savory taste.
This dish is named after Inari, the Shinto god of rice, fertility, and prosperity. According to Japanese folklore, foxes, believed to be Inari’s messengers, love abura-age. This connection has made Inari sushi a traditional offering at Shinto shrines dedicated to the god. It is also a common home-cooked dish and is often found in bento boxes for its convenience and delightful flavor.
Inari sushi is easier to make than many other types of sushi. To prepare it, you start with the abura-age, cut into rectangles, and simmer it in a seasoning mixture until it absorbs the flavors. Once cooled, these tofu pieces are opened to form pockets. The sushi rice, usually mixed with sesame seeds or small pieces of vegetables for added taste and texture, is then stuffed into these pockets.
There are many ways to customize Inari sushi. Some people add finely chopped pickles, mushrooms, or vegetables to the rice, giving the dish extra flavor and nutritional benefits. Despite these variations, the core ingredients—seasoned rice and tofu—stay the same.
Inari sushi is loved for its balanced flavor and ease of preparation. It’s a great vegetarian option but also pairs well with other types of sushi. Its sweet and savory taste and satisfying texture make it a favorite for all ages. Whether enjoyed at a family gathering, a picnic, or as a quick snack, Inari sushi remains an essential part of Japanese cuisine.
Overview
Prep time: 30 mins
Cook time: 30 mins
Total time: 60 mins
Total servings: 10
Difficulty: Medium
Ingredients
- 5 Deep-Fried Tofu Pouches (Abura-age)
- 2 Tbsp Soy Sauce
- 2 Tbsp Mirin
- 2 Tbsp White Sugar
- 2 Tbsp Sake
- 1 and 1/2 cup Dashi
- 450 g Cooked Rice (Short Grain Rice)
- 50 ml Rice Vinegar
- 1 +⅓ tbsp White Sugar
- 1 tsp Salt
- Toasted Black Sesame Seeds (Optional)
0 comments