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).
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.
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.
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.
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.
1. Please refer to the post Temakizushi (Hand Rolled Sushi) to make sushi rice.
2. Instead of white sesame seeds, you can use roasted black sesame seeds. If you do, you should reduce the quantity of sesame seeds as 1 tablespoon would make the rice with too many black dots.
3. If you want, you can use water instead.
4. Drop lid is called ‘otoshi buta’ (落し蓋) in Japanese. It is a round lid that is slightly smaller than the opening of a pot. It is traditionally made of wood but I have a stainless lid as well.
It is placed on top of the ingredients in a pot to ensure the heat is evenly distributed, cooks faster, and makes the ingredients stay in place without breaking apart. It also stops the liquid from evaporating quickly.
If you don’t have a drop lid, you can make one with aluminium foil or baking paper. Cut a square foil/paper, fold/cut the edges to make it a round shape with the diameter slightly smaller than the pot. Then poke the foil/paper with a knife or a chopstick to make holes in several places.
5. To prevent the rice from sticking to your hand, wipe your hand with a cooked inariage to wet it.
6. Nutrition per Inari Sushi. It is assumed that 2/3 of the water in dashi stock is evaporated while cooking inariage (only affects the serving weight).
serving: 65g calories: 187kcal fat: 4.9g (8%) saturated fat: 0.8g (4%) trans fat: 0.0g polyunsaturated fat: 2.4g monounsaturated fat: 14g cholesterol: 0.3mg (0%) sodium: 211mg (9%) potassium: 110mg (3%) carbohydrates: 29g (10%) dietary fibre: 1.1g (4%) sugar: 3.6g protein: 6g vitamin a: 0.1% vitamin c: 0% calcium: 7.3% iron: 8.4%