How To Make Fried Tofu Inarizushi

Inarizushi
Wikimedia Commons
Prep: 60 mins
Cook: 60 mins
Total: 2 hrs
Serving: 1 to 2 servings
Nutritional Guidelines (per serving)
515 Calories
13g Fat
82g Carbs
16g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 1 to 2
Amount per serving
Calories 515
% Daily Value*
Total Fat 13g 17%
Saturated Fat 2g 10%
Cholesterol 1mg 0%
Sodium 1602mg 70%
Total Carbohydrate 82g 30%
Dietary Fiber 3g 10%
Total Sugars 33g
Protein 16g
Vitamin C 0mg 1%
Calcium 243mg 19%
Iron 4mg 20%
Potassium 375mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

The flavor of inarizushi is essentially the flavor of the sushi rice, although this version includes sesame seeds and others also include vegetables such as carrots with the rice.

Ingredients

For Sushi Rice:

  • 1 1/2 cups Japanese rice

  • 1 2/3 cups water

  • 3 tablespoons rice vinegar

  • 1 1/2 tablespoons sugar

  • 1/2 teaspoon salt

  • 2 tablespoons white sesame seeds

For Cooking Aburaage

  • 6 abura-age (deep-fried tofu, blanched)

  • 1 cup dashi soup stock

  • 2 1/2 tablespoons sugar

  • 2 tablespoons mirin

  • 2 tablespoons soy sauce

Steps to Make It

  1. Gather the ingredients.

  2. Put rice in a bowl and rinse with cold water. Repeat rinse until water becomes almost clear. Drain rice in a colander and set aside for 30 minutes.

  3. Place rice in a rice cooker and add measured water. Let rice soak in the water for at least 30 minutes. Start cooker.

  4. Prepare sushi vinegar by mixing rice vinegar, sugar, and salt in a saucepan. Put pan on low heat and heat until sugar dissolves. Cool vinegar mixture.

  5. Spread hot steamed rice into a large plate or a large bowl. Sprinkle vinegar mixture over the rice and fold rice by shamoji (rice spatula) quickly.

  6. Mix sesame seeds into sushi rice. Wet your hands and make small mounds of sushi rice.

  7. Meanwhile, cut aburaage in halves so that each piece has an open end.

  8. Put dashi soup stock, sugar, mirin, and soy sauce in a medium pan and bring to a boil.

  9. Add aburaage in pan and lower the heat. Put a lid on pan and simmer until liquid is almost gone. Stop the heat and let cool.

  10. Take a piece of aburaage and lightly press to remove excess liquid. Open the pouch and stuff a mound of sushi rice inside. Fold in the open side to close the pouch.

Variation Without Rice Cooker

Recipe can be made without a rice cooker, simply follow the package instructions on the bag of Japanese rice for cooking on the stove and continue with the recipe as instructed.

Recipe Tags: