How to Make Inari Sushi: Japanese Tofu Pocket Sushi
5 Aburaage, 2 Tbsp Mirin, 2 Tbsp Soy Sauce, 1 Tbsp Sugar, 200ml Water, 360ml Rice, 360ml Water, 2 Tbsp Rice vinegar, 1 Tbsp Sugar, 1/2 tsp Salt
Tree steps to make inari sushi. 1. Make inari tofu pockets. 2. Make sushi rice. 3. Fill inari tofu pockets with sushi rice.
Roll a rolling pin on aburaage: Roll a rolling pin on aburaage to make it easier to open, and cut them in half.
Boil aburaage: Boil them for 2-3 minutes in boiling water to remove oil and drain.
Squeeze aburaage: Squeeze each aburaage to drain the water.
Bring to a boil: Add mirin(2 Tbsp), soy sauce(2 Tbsp), sugar(1 Tbsp), and water(200ml), place the aburaage, and bring it to a boil over medium heat.
Simmer: When start boiling, lower the heat to low, cover with a small lid (otoshibuta), and simmer for about 10 minutes.
Separate the soup: Turn off the heat and let it cool down for a while, and squeeze lightly to separate the soup.
Cook rice: Please see “How to cook Japanese short-grain rice on the stove".
Make sushi vinegar: Put rice vinegar(2 Tbsp), sugar(1 Tbsp), and salt(1/2 tsp) in a bowl and mix well.
Mix with rice: Transfer cooked rice (while it's hot) to a large bowl, add the sushi vinegar, and mix gently (do not smash grains).
Cool down: Turn the rice upside down, use a paper fan to blow away the moisture and let it cool down. Repeat this several times.
Form one serving: Moisture your hands, grab the rice and form it lightly for one serving.
Fill with the rice: Open the inari tofu pockets and fill them with the rice.
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