Inarizushi (Inari sushi) Recipe
Mixed Sushi in seasoned fried Tofu pouches
Prep Time30 minutes mins
Cook Time15 minutes mins
Marinading Time3 hours hrs
Total Time3 hours hrs 45 minutes mins
Course: Main Course
Cuisine: Japanese
Keyword: Aburaage, sushi
Servings: 8 pieces
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- 2 cups water 480ml
- 3 Tbsp soy sauce
- 4 Tbsp sugar
- 8 Aburaage squares or 4 rectangle
- 1 cup Dashi or liquid from rehydrating Shiitake mushroom
- 3 dried shiitake mushrooms
- 1 small carrot
- 3 cups Sushi rice
- 1 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp sesame seeds
Roll the Aburaage with a rolling pin a couple of times to flatten them. Cut one side of each Aburaage. Carefully open each Aburaage to make a pouch. Boil the prepared Aburaage in hot water for a minute and drain well.
Place water, soy sauce, and sugar in a pot and boil. Add the Aburaage, cook for 10-15 minutes, and let cool for at least 3 hours (overnight in the fridge).
Hydrate shiitake mushrooms in water for 30 minutes. You can reserve the liquid to mix with Dashi later if you want.
Remove stems from Shiitake mushrooms and slice thinly. Cut carrots thinly (1 1/2" long).
Boil Dashi with soy sauce and sugar in a pot, add carrots and mushrooms until the liquid is almost gone.
Mix sushi rice, cooked vegetables, and sesame seeds well. Make 8 small oblong rice balls (there may be leftover rice). Squeeze the Aburaage just a little and stuff rice balls in the pouches.