Description
A delightful Japanese dish featuring sweet, vinegared rice inside a pocket of tender, fried tofu skin. Perfect for sushi lovers, this recipe captures the balance of flavors in a simple assembly.
Ingredients
Scale
- 300 g sushi rice (1.5 cups)
- 360 ml water (1.5 cups)
- 45 ml rice vinegar (3 tbsp)
- 30 g sugar (2 tbsp)
- 5 g salt (1 tsp)
- 240 ml water (1 cup) for marinade
- 30 g sugar (2 tbsp) for marinade
- 15 ml soy sauce (1 tbsp) for marinade
- Inari sushi wrappers (aburaage)
Instructions
- Rinse the sushi rice under cold water until the water runs clear. Cook the rice in a rice cooker or on the stovetop with water for about 20 minutes, then let sit covered for 10 minutes.
- Combine rice vinegar, sugar, and salt in a saucepan over medium heat. Stir until sugar dissolves, then let cool.
- Transfer the cooked rice to a mixing bowl and pour the vinegar mixture over it. Gently fold the rice with a wooden spoon and let it cool to room temperature.
- If the inari wrappers are not pre-seasoned, prepare a marinade and let them soak for 5-10 minutes, then drain.
- Take a cooled tofu wrapper and gently open it. With wet hands, take about 60 g of sushi rice and stuff it into the tofu pocket. Repeat until all wrappers are filled.
- Arrange the inari sushi on a platter and garnish as desired. Serve with soy sauce for dipping.
Notes
Store inari sushi wrapped in plastic in the fridge for up to 2 days. Reheat lightly if needed, but best enjoyed fresh.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Assembling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 piece
- Calories: 120
- Sugar: 3g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg