How to Make Inari Sushi at Home (with Modern Topping Ideas)

By Sudachi · 60 min

Ingredients

Instructions

1. Flatten 8 fried tofu pouches with a rolling pin.
2. Boil them in water for 2 minutes under a drop lid, then drain in a mesh sieve, rinse with cold water and squeeze out the excess water.
3. Cut one edge of each pouch to open it for filling.
4. In a small pan, bring 2 tbsp Japanese light soy sauce, 200 ml dashi, 1 tbsp mirin and 25 g turbinado sugar to a boil.
5. Add the tofu pouches, reduce to a simmer under a drop lid and cook until the liquid is reduced to one-third of its original volume.
6. Transfer to a sealable container and let cool, then refrigerate to marinate for at least 1 hour, preferably overnight.
7. Dissolve ¾ tsp salt and ½ tbsp sugar in 1 tbsp unseasoned rice vinegar, then mix into 320 g cooked Japanese short-grain rice while fanning it until cool enough to touch.
8. Open the cooled pouches, divide the rice into 8 equal portions and shape each into an oval ball.
9. Push one rice portion into each pouch, press it down gently with the back of a spoon, then fold the edge over to close.
10. For the topped version, instead of folding, trim the excess pouch with scissors, open it, add toppings inside, and serve.

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

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