Amazing Inari Sushi
Amazing Inari Sushi

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, amazing inari sushi. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Amazing Inari Sushi is one of the most popular of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Amazing Inari Sushi is something which I have loved my entire life.

Great recipe for Amazing Inari Sushi. The delicious combo of wweet aburaage and unsweetened sushi rice is what makes inari sushi so good! Notes: If you can, cook the rice a little firmer than usual, but don't add sugar to the sushi rice since the aburaage is sweet. (Recipe by Cooking S Papa) Advertisement. Heat olive oil in a skillet over medium-high heat.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook amazing inari sushi using 11 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Amazing Inari Sushi:
  1. Get 10 slices aburaage (thin fried tofu)
  2. Prepare 500 ml dashi stock (about 2 cups)
  3. Make ready 5 Tbsp brown sugar crystals
  4. Get 5 Tbsp soy sauce
  5. Make ready 3 Tbsp mirin
  6. Prepare For the sushi rice:
  7. Prepare 800 grams or 1 3/4 lb hot, cooked white rice (about 40 g per pouch)
  8. Get 100 ml rice vinegar plus a 3 x 3 cm piece of kombu seaweed
  9. Prepare 1 tsp salt
  10. Get 3 Tbsp leftover liquid from cooking the aburaage
  11. Make ready 4 Tbsp white sesame seeds

Among the various sushi recipes, Inari Sushi is one of the easiest. The delicious combo of wweet aburaage and unsweetened sushi rice is what makes inari sushi so good! It is named after the Shinto god Inari, who is said to have had a fondness for tofu. These tofu pouches are a portable, healthy, everyday vegetarian and vegan dish.

Instructions to make Amazing Inari Sushi:
  1. Put the aburaage and plenty of water in a pot, and bring to a boil. Simmer for 20 minutes to drain the excess oil from the aburaage very well. If you don't drain the excess oil from the aburaage properly, it won't soak up all the flavors and be a little bland.
  2. Drain in a colander. When it cools a little, fold into half, and press down with your palm to drain the excess water really well.
  3. Put the dashi stock, brown sugar crystals, soy sauce, mirin and aburaage into a large pot. Cover with a small drop lid that sits right on top of the aburaage, and simmer over low heat for about 20 minutes until the sauce reduces to 1/3 its original volume.
  4. After simmering, let it cool a little. Transfer to an airtight container, and leave overnight or more. After sitting overnight, cut in half, and open up the aburaage carefully. Don't squeeze out the liquid.
  5. Make the sushi vinegar. Add the salt to the rice vinegar, then add the kombu and let soak for at least 30 minutes to bring out the kombu's flavor. The aburaage is sweet, so you don't need to add sugar to the sushi rice.
  6. Transfer the freshly cooked rice into a handai (circular wooden vat-like container for rice) or large bowl, add the sushi vinegar, white sesame, and the sauce from cooking the aburaage over the rice. Fold in gently with a spatula while fanning the rice.
  7. Let the sushi rice cool down until just warm to the touch. Make 20 rice balls, and stuff in the aburaage pouches carefully. It's quicker and easier if you make rice balls first before stuffing them in the aburaage.
  8. Don't stuff too much sushi rice into the aburaage. Gently stuff the rice, and leave the bottom of the pouch (the part I'm pointing to in the photo) without any rice.
  9. Brush the sauce left over from cooking the aburaage on the inari sushi for glazing. Lightly cover with plastic wrap, and let sit for at least 2 hours so flavors settle in. It tastes better after all the flavors have melded than when freshly made!
  10. Garnish with pickled ginger and they are all done! It's best to eat after 4-5 hours!
  11. Here's what the cross section looks like after 5 hours. It's difficult to see in this photo, but the flavors from the aburaage soaked into the sushi rice and made it more delicious.

It is named after the Shinto god Inari, who is said to have had a fondness for tofu. These tofu pouches are a portable, healthy, everyday vegetarian and vegan dish. You can dress these up any way you wish, as our recipe is just the most basic recipe. Named for the Shinto god Inari, Inarizushi is also known as "brown bag sushi" because the rice is packed in seasoned aburaage, or fried tofu pouches. Because the aburaage keeps the rice held together so well, and it's usually made with just rice inside, inarizushi is easy to eat, even when using your hands.

So that’s going to wrap it up with this special food amazing inari sushi recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!