|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 0g||2%|
|Total Sugars 6g|
|Vitamin C 1mg||6%|
|*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.|
Inari sushi is made by filling a pouch of seasoned fried tofu (abura age) with sushi rice. It is named after the Shinto god, Inari, who is said to have had a fondness for tofu. Deep-fried tofu pouches became so popular in Japan that by the 1980s, 300,000 to 450,000 pouches were made every day and roughly 1/3 of the soybeans used for tofu were used for the deep-fried pouches.
These tofu pockets are a portable, healthy, everyday vegetarian dish. You can dress these up any way you wish, as this is just the most basic recipe to make inari. Some of the most common inari stuffings include steamed vegetables with rice and furikake, radish, and rice.
These are traditionally Japanese, but they were also very popular in Korea because of the long 19th-century colonization of Korea by the Japanese.
Gather the ingredients.
Cook rice in rice cooker or in a pot on the stove.
Once the rice is done, fluff the rice with a spoon.
Let rest with the lid on for another 10 to 15 minutes.
In a bowl, combine sugar with the vinegar, whisking to combine.
Transfer the rice to a very large wooden bowl or salad bowl. Spread out in a thin layer so that the rice cools.
Fan with a fan or magazine and when it's cool enough to handle, mix in the vinegar-sugar mixture to the rice. Keep fanning as you combine.
Then, mix in the crumbled seaweed laver.
Wet your hands with rice vinegar so the rice doesn't stick to you and loosely separate the rice into 20 portions.
Shape each into an oval and press firmly into the inari pockets.