Inari Sushi Recipe

Sushi rice: A short-grain rice that becomes sticky when cooked, perfect for making sushi.

Rice vinegar: A mild vinegar used to season the sushi rice, giving it a slightly tangy flavor.

Sugar: Used to add a touch of sweetness to the rice seasoning.

Salt: Enhances the overall flavor of the rice seasoning.

Inari age: Seasoned fried tofu pockets that are sweet and savory, used to hold the sushi rice.

When preparing sushi rice, use a wooden spatula to gently fold in the vinegar mixture. This helps to avoid crushing the grains and maintains the rice's texture. Additionally, fan the rice while mixing to cool it down quickly and give it a glossy finish.

• sushi rice - Substitute with short-grain rice: Short-grain rice has a similar sticky texture that is ideal for making sushi.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a mild acidity that can mimic the flavor of rice vinegar when mixed with a bit of sugar.

• sugar - Substitute with honey: Honey can add a similar sweetness and can be dissolved easily in the vinegar mixture.

• salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with a hint of umami, enhancing the overall taste.

• inari age - Substitute with marinated tofu: Marinated tofu can provide a similar texture and flavor profile when seasoned appropriately.

• Allow the sushi rice to cool completely before storing. This prevents condensation, which can make the rice soggy.
• Place the inari sushi in an airtight container. Ensure the container is clean and dry to maintain freshness.
• If stacking multiple layers, separate each layer with parchment paper to avoid sticking.
• Store the container in the refrigerator. Inari sushi can be kept in the fridge for up to 2-3 days.
• For freezing, wrap each inari sushi individually in plastic wrap. This helps maintain their shape and prevents freezer burn.
• Place the wrapped inari sushi in a freezer-safe bag or container. Label with the date to keep track of storage time.
• When ready to eat, thaw the inari sushi in the refrigerator overnight. Avoid microwaving as it can alter the texture of the tofu pockets and sushi rice.
• For best results, consume within one month of freezing.

• Microwave Method:

  1. Place the inari sushi on a microwave-safe plate.
  2. Cover with a damp paper towel to prevent drying out.
  3. Heat on medium power for 30-45 seconds, checking halfway through.
  4. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the inari sushi in the basket, ensuring they are not touching the water.
  3. Cover and steam for 3-5 minutes until heated through.
  4. Carefully remove and serve immediately.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Wrap the inari sushi in aluminum foil to keep them moist.
  3. Place on a baking sheet and heat for 10-15 minutes.
  4. Unwrap and let cool slightly before serving.

• Pan Method:

  1. Heat a non-stick pan over low heat.
  2. Add a small amount of water to the pan and place the inari sushi inside.
  3. Cover with a lid and let steam for 3-4 minutes.
  4. Remove from the pan and serve warm.

• Rice cooker: A convenient appliance for perfectly cooking sushi rice.

• Small bowl: Used to mix the rice vinegar, sugar, and salt.

• Mixing bowl: For transferring and seasoning the cooked rice.

• Wooden spoon: Ideal for gently folding the vinegar mixture into the rice without crushing it.

• Fan: Helps to cool the rice to room temperature more quickly.

• Inari age pockets: Seasoned fried tofu pockets that will be stuffed with the seasoned rice.

• Spoon: Useful for stuffing the rice into the inari age pockets.

• Serving plate: To present the finished inari sushi beautifully.

Prepare the rice in advance: Cook the sushi rice a day before and store it in the fridge to save time on the day of preparation.

Use a rice cooker: A rice cooker ensures perfectly cooked rice without constant monitoring, freeing up your time for other tasks.

Pre-mix the seasoning: Mix the rice vinegar, sugar, and salt ahead of time and store it in a sealed container.

Buy pre-seasoned inari age: Purchase inari age that is already seasoned to skip the step of seasoning them yourself.

Use a fan to cool rice: Speed up the cooling process by fanning the seasoned rice gently.