Inarizushi (Inari sushi)
Mixed Sushi in seasoned fried Tofu pouches
- Prep time
- 30 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cups water (480ml)
- 3 Tbsp soy sauce
- 4 Tbsp sugar
- 8 Aburaage squares (or 4 rectangle)
- 1 cup Dashi (or liquid from rehydrating Shiitake mushroom)
- 3 dried shiitake mushrooms
- 1 small carrot
- 3 cups Sushi rice
- 1 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp sesame seeds
Instructions
- 1
Roll the Aburaage with a rolling pin a couple of times to flatten them. Cut one side of each Aburaage. Carefully open each Aburaage to make a pouch. Boil the prepared Aburaage in hot water for a minute and drain well.
- 2
Place water, soy sauce, and sugar in a pot and boil. Add the Aburaage, cook for 10-15 minutes, and let cool for at least 3 hours (overnight in the fridge).
- 3
Hydrate shiitake mushrooms in water for 30 minutes. You can reserve the liquid to mix with Dashi later if you want.
- 4
Remove stems from Shiitake mushrooms and slice thinly. Cut carrots thinly (1 1/2" long).
- 5
Boil Dashi with soy sauce and sugar in a pot, add carrots and mushrooms until the liquid is almost gone.
- 6
Mix sushi rice, cooked vegetables, and sesame seeds well. Make 8 small oblong rice balls (there may be leftover rice). Squeeze the Aburaage just a little and stuff rice balls in the pouches.