How to Make Basic Inarizushi (Inari Sushi) | OCHIKERON | Create Eat Happy :)

By ochikeron · 60 min

Ingredients

Instructions

1. Trace each aburaage with a chopstick so it opens easily, then cut in half. Square pouches get cut diagonally into two right-angled triangles.
2. Boil the aburaage for one minute to remove excess oil. Drain, rinse with warm water, then stack 3-4 at a time and press with your hands to drain well.
3. Put B and the aburaage in a pot and bring to a boil. Lower the heat, cover with an otoshibuta or drop-lid (foil with a small lid or plate as weight works too), and simmer for 20 minutes. Turn off the heat and let cool completely, a few hours or overnight.
4. Mix A to make sushi vinegar. While the rice is hot, add the vinegar and cut through the rice with a rice paddle to separate the grains. Mix in the sesame seeds. Divide into 20 equal portions and shape into small balls with wet hands.
5. Gently press each pouch to squeeze out liquid, stuff with a rice ball, and close the pouch.

Summarized from ochikeron's video. Watch it for the details.

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