Best 2 Inarizushi Inari Sushi Recipes
Inari sushi, a delightful treat from Japanese cuisine, is a combination of vinegared rice and various fillings wrapped in thinly sliced fried tofu pouches called aburaage. This dish holds a special place in Japanese hearts, often served during festive occasions and enjoyed as a delectable snack or part of a bento lunch.
Step-by-step recipes are provided for three variations of inari sushi. The Classic Inari Sushi offers the traditional preparation, using seasoned rice, aburaage, and a simple filling of carrot, shiitake mushrooms, and edamame. For a vegetarian twist, the article introduces the Vegetarian Inari Sushi with a colorful mix of vegetables featuring asparagus, bell peppers, and zucchini. Those looking for a unique and savory experience can try the Inari Sushi with Salmon, where the rice is complemented by slices of tender salmon and a touch of mayonnaise.
Detailed instructions guide you through each step, from preparing the sushi rice to filling and assembling the inari sushi. Tips and suggestions are included to help you achieve the perfect texture and presentation. Whether you're a seasoned sushi enthusiast or new to the world of Japanese cuisine, these recipes will equip you to create delicious and authentic inari sushi at home.
HOME-MADE INARI SUSHI (INARIZUSHI)
Making Inari Sushi from scratch is not difficult. All you need to do is cook seasoned aburaage pouches (inariage) and sushi rice, then wrap the rice in aburaage pouches. It tastes so good.In this recipe, you will make 4 triangle Inarizushi and 4 squarish oval Inarizushi.Cook Time does not include time taken to cook sushi rice.No 'MEAL IDEAS' today. You can find the meal idea with Inari Sushi in the post Quick Inari Sushi (Inarizushi).
Provided by Yumiko
Categories Main
Time 25m
Number Of Ingredients 10
Steps:
- Cut two sheets of aburaage in the middle crosswise to make two square pieces from each sheet. Cut the other two sheets of aburaage diagonally to make two long triangle pieces from each sheet (see the photo in the post).
- Place the aburaage pieces in a bowl and add boiling water. Jiggle and drain. Run water over to cool them down.
- Take 2-3 pieces of aburaage at a time, spread them on your palm, and stack them up. Place the other hand over the aburaage and press to squeeze the water out of them. This way, you won't break delicate aburaage pouches.
- Place the aburaage pieces in a pot, spreading and layering them in a uniform manner so that the surface of the aburaage pieces are even and level.
- Mix all the Inariage Flavouring ingredients in a bowl/cup, then pour it over the aburaage pieces.
- Place a drop lid (note 4) on the aburaage and bring it to a boil.
- Reduce the heat to medium low and cook for about 10 minutes until the liquid almost evaporates. You may turn the aburaage pieces over once or twice but try not to scrunch them. Cooking aburaage in scrunched form may result in inariage with patchy dark and light colours.
- Add roasted white sesame seeds to the sushi rice. Mix well so that the sesame seeds mix with rice evenly.
- Divide the rice into 8 equal portions. Take each portion in one hand (note 5), squeeze gently and make an oval shaped ball. Make 8 oval shaped balls.
- Place the triangle inariage on your hand, with the sharpest angle of the triangle towards you, then open the pouch.
- Place an oval rice ball in the middle where the pouch is the deepest.
- Press the rice gently to fill the bottom corner of the pouch. Push the rice gently to the side and level the surface of the rice so that the rice forms a triangle shape.
- Take the narrow end of the inariage, i.e. the end closer to you, flip it over the rice and tuck the edge into the bottom corner of the pouch inside. This should shape the inarizushi into a triangle.
- Take the other end of the inariage and cover the triangle so that the rice is covered with two layers of aburaage on the side facing up.
- Repeat with the rest of triangle inariage.
- Follow the recipe instructions for Plain Inarizushi in the post, Quick Inari Sushi (Inarizushi).
- Serve with pickled ginger on the side if using.
INARIZUSHI (INARI SUSHI)
Sushi rice is stuffed inside pouches of fried tofu! A delicious snack any day of the week.
Provided by Laila V
Categories World Cuisine Recipes Asian Japanese
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Press each fried tofu square using a rolling pin to flatten. Place flour in a bowl and toss tofu in the flour. Season with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Add tofu and cook until golden brown, turning from time to time, 4 to 6 minutes. Set aside to cool while you prepare the rice.
- Bring 4 cups salted water to a boil in a pot, add rice, cover, and reduce heat to low. Simmer until rice is tender, about 18 minutes. Remove from heat and fluff, draining any excess water. Stir in rice vinegar and additional salt. Keep warm.
- Cut fried tofu squares in half and carefully open to make pouches.
- Heat 1 cup water in a saucepan over medium heat; stir in sugar and soy sauce. Add tofu and cook until liquid has evaporated, 10 to 15 minutes. Remove tofu pouches and stuff with rice.
Nutrition Facts : Calories 177.1 calories, Carbohydrate 31.8 g, Fat 3.8 g, Fiber 0.7 g, Protein 3.7 g, SaturatedFat 0.6 g, Sodium 241.1 mg, Sugar 5.5 g
Tips:
- Use high-quality sushi rice. Look for rice that is short-grain and has a high starch content. This will help the rice to absorb the vinegar and sugar and create a sticky, cohesive texture.
- Cook the rice according to the package directions. Be sure to rinse the rice thoroughly before cooking to remove any excess starch.
- Season the rice with vinegar, sugar, and salt. This is called "sushi vinegar" and it is essential for giving sushi rice its characteristic flavor and texture.
- Allow the rice to cool slightly before assembling the inarizushi. This will help to prevent the rice from sticking to your hands.
- Use a variety of fillings for your inarizushi. Some popular options include fried tofu, cucumber, carrot, and avocado.
- Garnish your inarizushi with sesame seeds, scallions, or pickled ginger.
Conclusion:
Inarizushi is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. It is a great way to use up leftover rice and it is also a fun and easy dish to make with children. With a little practice, you can create beautiful and delicious inarizushi that will impress your friends and family.
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