Inari sushi is a Japanese dish consisting of sushi rice in fried tofu pockets (Aburaage or Inarizushi no Moto).
Unlike namaage (thick fried bean curd), aburaage is made from thinly sliced soy bean curd that is fried.
The name Inari Sushi is due to the Japanese mythology deity Inari, who loved fried tofu.
In Japan, Inari sushi in the Tokyo area and those in the Osaka area have different shapes: in Tokyo, it is shaped like a straw bag and the rice is completely wrapped inside, in the Osaka area it is triangle-shaped similar to a fox ear exposing the rice at the bottom.
I enriched it with salmon and lumpfish roe.
Inari sushi was featured in the live broadcast of ViaggiandoMangiando on air on June 13, 2022: the video HERE.
Here’s another Japanese sushi recipe on the blog:
Ingredients
- 500 g uruchimai rice
- 5 tablespoons rice vinegar
- to taste sesame
- 2 packages aburaage
Steps
Prepare the gohan rice. That is, steam the rice; for 500 g of rice, 625 ml water, over low heat, covered, until it boils, then lower the heat and cook, without uncovering, until absorbed.
Then season with sesame and 5 tablespoons of rice vinegar.
Stuff the aburaage (the fried tofu pocket)* with rice either completely covering the rice, or showing it.
Optional decoration with lumpfish roe, or the addition of other ingredients such as carrots, mushrooms, or others to your personal taste.
Serve at room temperature.
These are fried tofu pockets.
Slice the tofu thinly and fry it twice, first at 230°F/250°F, and then at 355°F/390°F in canola oil.
Or purchase pre-made aburaage, rinse it, and then boil it for a few minutes in broth.
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In Japanese mythology, aburaage is the favorite food of Kitsune and Inari, the Japanese deity of fertility, rice, agriculture, foxes, industry, and earthly success.
Find aburaage online too:
