Inari Sushi

Inari Sushi, also known as Inarizushi, is a delightful and symbolic Japanese dish that pays tribute to Inari, the goddess of crops and prosperity. In Japan, Inari temples are dedicated to this deity, and visitors often bring offerings of Aburaage (deep-fried soybean pockets) or Inari Sushi, which they place in front of the shrine’s fox sculptures. This practice is a way to express gratitude to the Inari deity for bountiful harvests.

Inarizushi is not only a symbol of appreciation but also a delicious and addictive treat that can be enjoyed at any time of day. It is simple to prepare at home and is particularly suitable for vegetarians and vegans. The core of Inarizushi consists of sushi rice nestled within seasoned deep-fried tofu pockets called Inari Age. These tofu pockets are simmered in a sweet and flavorful dashi-based broth until they absorb all the delightful flavors, creating a delectable combination of sweet and tangy notes.

Inarizushi is a versatile dish, perfect for a homemade meal, a picnic, or on-the-go snacking. It is a common inclusion in bento box lunches and can often be found alongside sushi rolls at cafeterias. Making Inarizushi at home allows you to customize the flavors and ingredients to your liking, creating a delightful treat that can be enjoyed by all.

Cooking Time: 30 minutes

Serving Size: 12

INGREDIENTS:

For the Sushi Rice:

• 2 cups short-grain rice
• 4 tablespoons rice vinegar
• 1 cup sugar

For the Inari Age (Tofu Pockets):

• 10 square Inari tofu pockets
• 2 sheets Korean seaweed laver

For Serving:

• Sesame oil
• Wasabi

INSTRUCTIONS:

Now, let’s create some delicious Inarizushi:

Prepare the Sushi Rice:

1. Cook the short-grain rice in a rice cooker or a pan.
2. Once the rice is perfectly cooked and not soggy, fluff it with a tablespoon of water and let it rest for fifteen minutes.
3. In a separate bowl, combine the rice vinegar and sugar, stirring until the sugar is completely dissolved.
4. Transfer the hot rice to a large wooden bowl and, once it has cooled slightly, add the vinegar-sugar mixture to the rice. Mix gently to combine.

Assemble the Inarizushi:

1. Cut the tofu pockets into quarters.
2. Moisten your hands and divide the sushi rice into twenty equal portions.
3. Take each portion and shape it into an oval, then press it firmly into the tofu pockets.
4. Serve your Inarizushi with a drizzle of sesame oil and a dollop of wasabi.

TIPS:

Here are some helpful tips to ensure a successful preparation:

• Use Short-Grain Rice: Opt for short-grain rice for the perfect texture and stickiness required for Inarizushi.
• Fluff the Rice: After cooking the rice, fluff it with a little water and allow it to rest. This helps achieve the ideal texture for Inarizushi.
• Properly Season the Rice: Ensure that the sugar in the vinegar-sugar mixture fully dissolves into the rice vinegar before adding it to the rice.
• Moisten Your Hands: When handling the sushi rice, keep your hands moist to prevent the rice from sticking.

Repeat these steps with the remaining ingredients to create more delicious Inarizushi pockets. Enjoy your homemade Inarizushi, a symbol of appreciation and a delightful treat for any occasion!