Ingredients:

  • 1 cup (200g) short-grain sushi rice
  • 1 1/4 cups (300ml) water
  • 2 tablespoons (30ml) rice vinegar
  • 1 tablespoon (15g) granulated sugar
  • 1/2 teaspoon (3g) salt
  • 12 pieces aburaage (fried tofu pockets)
  • 1 1/2 cups (360ml) water
  • 1/4 cup (60ml) soy sauce
  • 1/4 cup (60ml) granulated sugar
  • 2 tablespoons (30ml) mirin
  • 1/4 cup (40g) finely chopped carrots, blanched (optional)
  • 1/4 cup (40g) finely chopped cucumber (optional)
  • 2 tablespoons (30g) sesame seeds, toasted (optional)
  • 2 tablespoons (10g) finely chopped pickled ginger (gari) (optional)

Instructions:

  1. Rinse the rice, cook it (using a rice cooker or stovetop method), and then fluff it gently.
  2. Combine rice vinegar, sugar, and salt. Gently warm it in a pan or microwave, stirring to dissolve.
  3. Carefully mix the sushi vinegar with the cooked rice, using a cutting motion. Fan the rice as you mix to cool it quickly.
  4. Gently blanch the aburaage in boiling water to remove excess oil. Drain and squeeze out excess water.
  5. Combine water, soy sauce, sugar, and mirin in a saucepan. Add the aburaage and simmer over medium heat until the liquid is mostly absorbed. Let cool in the broth.
  6. Gently open each aburaage pocket. Fill with the sushi rice, pressing gently to pack it in. Add optional mix-ins, if using, to the rice before stuffing.
  7. Arrange the Inari Sushi on a platter and serve at room temperature.