Perfectly Pocketed Sweet Savory Inari Sushi

Recipe Introduction

Craving Something Sweet and Savoury?

Ever had that craving for something a bit different? This inari sushi recipe is your answer! It's like a little flavour bomb that's both comforting and surprisingly addictive.

Seriously, these sweet and savoury fried tofu pockets filled with seasoned rice are pure genius.

Little Pockets of Joy

Inari sushi , or inarizushi , is a classic japanese comfort food recipe . Think of it as sushi's cute cousin.

It's all about the aburaage , those delicate sweet tofu pockets recipe , simmered in a delicious broth and stuffed with vinegared rice.

This recipe is super easy and only takes about an hour. It makes around 12 pieces, perfect for sharing or keeping all to yourself.

Why You'll Love This Recipe

Honestly, the best part is that it's healthy ish! Aburaage are a great source of plant based protein. These little pockets are also perfect for picnics, potlucks, or a fun weeknight dinner.

What makes this inari sushi special? It's that perfect balance of sweet, savoury, and tangy. You won't be able to stop at just one!

Ready to get started? First, you will need the rice. A good sushi rice recipe is critical to the final dish.

Ingredients & Equipment

Okay, let's talk grub for this amazing inari sushi recipe . Seriously, this Japanese comfort food recipe is easier than you think. You'll be whipping up delicious inarizushi in no time!

Main Ingredients

Let's dive in. The right ingredients make all the difference, you know?

• Sushi Rice: 1 cup (200g) of short grain sushi rice. Seriously, get the right rice. It’s crucial. Look for rice that's plump and a little bit translucent.
• Water: 1 1/4 cups (300ml) . Just tap water will do!
• Rice Vinegar: 2 tablespoons (30ml) . This gives the rice that tangy flavour.
• Sugar: 1 tablespoon (15g) granulated.
• Salt: 1/2 teaspoon (3g) .
• Aburaage (Fried Tofu Pockets): 12 pieces . These are your sweet tofu pockets recipe stars! If you can find pre-seasoned ones, you’re golden. If not, don’t worry, we’ll season them ourselves.
• Water (for aburaage): 1 1/2 cups (360ml) .
• Soy Sauce: 1/4 cup (60ml) .
• Sugar (for aburaage): 1/4 cup (60ml) .
• Mirin: 2 tablespoons (30ml) . This adds a subtle sweetness.
• Optional Fillings: 1/4 cup (40g) each of finely chopped blanched carrots and cucumber. 2 tablespoons (30g) toasted sesame seeds. And 2 tablespoons (10g) of finely chopped pickled ginger (gari).

Seasoning Notes

The secret's in the sauce, innit?

Soy sauce and sugar are your base. Mirin adds that je ne sais quoi . If you’re feeling adventurous, a pinch of ginger in the marinade? Game changer!

No mirin? A dash of sake or even a tiny splash of dry sherry can work in a pinch. Don't have rice vinegar? White vinegar with a little extra sugar added can work.

Equipment Needed

Keep it simple, yeah?

You'll need a rice cooker or a saucepan with a tight lid. Big saucepan for the fried tofu pockets . A mixing bowl.

Wooden spoon or rice paddle. And a slotted spoon to fish out the aburaage .

No rice cooker? No worries! Just use a saucepan and keep a close eye on it. Seriously, this vegan inari sushi recipe is all about simple pleasures.

Knowing how to make inari is easier than you think. The hardest part is resisting eating all the inari sushi filling before you even stuff the pockets!

Perfectly Pocketed: Sweet & Savory Inari Sushi

Hey there, foodies! Ever tried Inari Sushi ? It’s seriously the best japanese comfort food recipe . Imagine sweet and savoury fried tofu pockets, stuffed with vinegared rice.

It is Inarizushi . Honestly, it’s like a flavour party in your mouth! This inari sushi recipe is easier than you think.

No need to be intimidated!

Prep Like a Pro: Getting Your Ducks in a Row

First things first: mise en place , people! It's just a fancy term for getting everything ready. We're talking cooked sushi rice recipe , simmering the fried tofu pockets , and having all those yummy mix-ins prepped and ready.

You know, carrots, cucumber, ginger, sesame seeds?

To make your life easier, prep the aburaage ahead of time. This sweet tofu pockets recipe can be a lifesaver on busy weeknights.

Just pop them out and stuff 'em! Safety note: hot oil alert when blanching. Please be careful!

step-by-step to Inari Heaven

Okay, let's make some magic!

1. Cook 1 cup (200g) of sushi rice and 1 1/4 cups (300ml) water. Fluff it with a fork.
2. Mix 2 tablespoons (30ml) rice vinegar, 1 tablespoon (15g) sugar and 1/2 teaspoon (3g) salt for the vinegar mixture.
3. Stir vinegar into the rice. Fan it to cool quickly.
4. Blanch 12 pieces of aburaage in boiling water to ditch excess oil.
5. Simmer the aburaage with 1 1/2 cups (360ml) water, 1/4 cup (60ml) soy sauce, 1/4 cup (60ml) sugar and 2 tablespoons (30ml) mirin for 20 minutes or until most is absorbed.
6. Stuff the pockets with sushi rice.

Serve these beauties. And voila!

Pro Moves for Inari Masters

Want to level up your inari sushi game?

Try gently squeezing the aburaage before simmering. This helps them soak up more flavour. Also, don't overstuff those pockets. A little goes a long way.

One mistake to avoid: mushy rice. Nobody wants that!

And for a fun twist: experiment with your own inari sushi filling ideas . Seriously! What about a vegan inari sushi recipe with edamame and avocado? The possibilities are endless!

Honestly, once you get the hang of this how to make inari , you will be making it every single week. Enjoy!

Recipe Notes for Perfect Inari Sushi

Right then, let's talk shop about this amazing inari sushi recipe . Honestly, even though it looks a bit fancy, making inarizushi at home is dead easy.

You just need a bit of patience, and you’ll be chowing down on some proper japanese comfort food recipe in no time.

I promise, it's not like trying to build the Taj Mahal. Let's dive in, shall we?

Serving Inari Sushi Like a Pro

Forget your average packed lunch! These little pockets of joy deserve a bit of pizzazz. Arrange your inari sushi prettily on a plate.

Scatter some toasted sesame seeds over the top. Fancy a bit of extra flavour? Edamame is always a winner. A little bowl of miso soup? Bang on!

Storing Your Sweet Tofu Pockets Recipe

If you are planning to have some of this delicious inari sushi later, don't you worry. To keep them fresh, pop your fried tofu pockets into an airtight container.

Stash them in the fridge for up to 2 days. Freezing isn't really recommended. The rice can get a bit weird and mushy.

To reheat, just let them come to room temperature. They're best served that way, you know?

Inari Sushi Filling Ideas : Variations on a Theme

Want to spice things up a bit? I don't blame you. This vegan inari sushi recipe is super adaptable. You could try mixing in some finely chopped avocado, for example.

If you're feeling brave, add a dash of sriracha for a bit of heat. If you're looking for a twist, why not use brown rice for a nutty taste?

Nutrition Nuts and Bolts

Each inari sushi pocket is a surprisingly balanced little snack. You're looking at around 150-180 calories per pocket. They contain a fair bit of carbs from the sushi rice recipe and a bit of protein from the aburaage .

Plus, that sweet marinade is packed with flavour! Remember, how to make inari healthy is all about moderation. Enjoy!

So there you have it. All you need to know to nail this inari sushi recipe . Don't be scared to have a go and put your own spin on things.

And trust me, once you've tasted homemade inari sushi , you won't be going back to the supermarket stuff anytime soon.

Frequently Asked Questions

What exactly is Inari Sushi anyway? Is it hard to make, like a proper California roll?

Inari Sushi, or Inarizushi, is a type of sushi where vinegared rice is stuffed inside seasoned fried tofu pockets (aburaage). It's much simpler than making rolled sushi, think of it more like filling a pita bread!

The sweet and savory flavor of the tofu combined with the rice is totally moreish, making it a popular and easy Japanese dish, even if you're not a seasoned "Bake Off" contestant in the kitchen.

Help! I can't find aburaage (tofu pockets) anywhere. Are there any decent substitutions I can use in this inari sushi recipe?

Finding aburaage can be tricky depending on where you live. While nothing truly replicates the texture, you could try using firm tofu that's been pressed to remove moisture, then lightly fried until golden. It won't have the same pocket shape or airiness, but will still give you a similar flavor profile.

You might want to marinate the fried tofu in a similar soy sauce, sugar, and mirin mixture used for aburaage to boost the flavour, chap!

Can I make Inari Sushi ahead of time? I'm planning a picnic, and this seems perfect, but I don't want to be slaving away all morning.

Absolutely! Inari Sushi is great for making ahead. Prepare the sushi rice and stuff the tofu pockets a day in advance. Store them in an airtight container in the fridge. Just be sure to let them come to room temperature for about 30 minutes before serving to get the best flavour and texture nobody likes fridge cold rice!

How do I stop the rice from being too sticky when making this inari sushi recipe? It always ends up a clumpy mess.

Ah, the bane of every sushi maker! The key is rinsing the rice thoroughly before cooking to remove excess starch. Also, make sure you're using short grain sushi rice, as other varieties won't have the right texture.

When mixing in the vinegar, use a cutting motion with a wooden spoon or rice paddle, and fan the rice to cool it down quickly this helps to prevent it from becoming overly sticky.

Is Inari Sushi healthy? I'm watching my weight, so should I be indulging in these little pockets of joy?

Inari Sushi can be part of a balanced diet, but it's worth considering the sugar content in the aburaage marinade and the carbs from the rice. The tofu provides some protein, but portion control is key, as always!

You could also opt for brown rice instead of white rice for a bit more fiber or reduce the amount of sugar in the marinade, but it will affect the flavour.

What are some fun variations I can try with my Inari Sushi? I like to experiment in the kitchen!

Get creative! Try adding finely chopped and blanched carrots, cucumber, or toasted sesame seeds to the sushi rice. A little bit of pickled ginger (gari) adds a nice zing. For a spicy kick, add a pinch of chili flakes to the rice or marinade.

You could even try a sesame ginger version with toasted sesame oil and grated ginger. It's your "Bake Off," go wild!