🍣 Inari sushi
Inari sushi are pouches of sweet-savoury fried tofu (aburaage) filled with vinegared sushi rice and sprinkled with sesame seeds. The tofu skin is soft and juicy, the rice tangy and slightly sweet. They are eaten with the fingers as a snack, in bento boxes or alongside other sushi.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 8 aburaage (fried tofu) pouches
- 400 g cooked short-grain rice
- 40 ml rice vinegar
- 40 g sugar (15 g for the rice, 25 g for the tofu)
- 1 tsp salt
- 1 tbsp toasted sesame seeds
Method
- Pour boiling water over the aburaage to remove excess oil, then cut each in half and open into pockets.
- Simmer the pockets for 10 minutes in 250 ml water with 25 g sugar and a pinch of salt; let them cool in the liquid and squeeze gently.
- Mix the vinegar, 15 g sugar and remaining salt and fold into the warm rice with the sesame seeds.
- Shape the rice into small balls and stuff them into the tofu pockets.
How to make it lighter
- Rinse the tofu with boiling water first — it removes some of the frying oil.
- Cut the sugar in the simmering liquid by half.
- Two or three pieces make a snack; pair them with vegetables or a clear vegetable soup for a meal.
History
Inari sushi is named after Inari, the Shinto deity of rice, whose fox messengers are said in folklore to love fried tofu. It has been sold in Japan since at least the 19th century and remains a popular, inexpensive sushi.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →