Ingredients:

  • 1 ½ cups (300g) Japanese short-grain rice, rinsed well
  • 1 ½ cups (360ml) water
  • ¼ cup (60ml) rice vinegar
  • 2 tablespoons (30ml) granulated sugar
  • 1 teaspoon (5ml) salt
  • 12 pieces Inari age (seasoned fried tofu pockets, available in Asian grocery stores)
  • 2 cups (480ml) water
  • ½ cup (120ml) dashi (Japanese soup stock - or substitute with vegetable broth)
  • ¼ cup (60ml) soy sauce
  • 3 tablespoons (45ml) sugar
  • 2 tablespoons (30ml) mirin (sweet rice wine)
  • 1 tablespoon (15ml) sake (optional, can substitute with water)
  • Sesame seeds (black or white)
  • Finely chopped green onions

Instructions:

  1. Rinse the rice, cook in a rice cooker or on the stovetop according to package directions.
  2. While the rice is cooking, combine rice vinegar, sugar, and salt in a small saucepan. Heat gently until sugar and salt dissolve. Let cool.
  3. Gently fold the cooled sushi vinegar into the cooked rice until evenly distributed. Avoid mashing the rice.
  4. Gently open each tofu pouch.
  5. Soak the tofu pouches in hot water for 5 minutes to remove excess oil.
  6. Drain the pouches and gently squeeze out excess water, being careful not to tear them.
  7. In a medium saucepan, combine water, dashi, soy sauce, sugar, mirin, and sake. Bring to a simmer. Add the tofu pouches and cook over low heat for about 15 minutes, turning occasionally, until the liquid is mostly absorbed.
  8. Remove the tofu pouches from the saucepan and let them cool completely. Gently squeeze out any remaining liquid.
  9. Gently open each tofu pouch and fill with a generous amount of sushi rice.
  10. Sprinkle with sesame seeds and chopped green onions, if desired. Serve immediately or chilled. The Inari Sushi is ready to be served.