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Inarizushi : sushi with a fried soybean pocket

Little known in France, Inarizushi (or Inarisushi) are a type of sushi consisting of small balls of vinegared rice wrapped in a fried tofu pouch known as Abura age.

A staple in Japan, they are easily found in supermarkets and konbini. They are particularly popular for picnics as they are perfect for bento boxes. The mild flavour of the tofu pockets and the tanginess of the rice make for a balanced and tasty dish, often popular with children.

You can place the filling of your choice on top of the Inarizushi, but in our recipe we suggest a mixture of rice with carrots and shiitake mushrooms.

Inarizushi will add a unique touch to your sushi platter. But you can also, like the Japanese, take them along on your picnics!

What is Abura Age 油揚げ

Abura Age is a Japanese food made by cutting tofu and deep-frying it in two batches of oil: this process creates an air pocket inside the slice of tofu, allowing it to be stuffed.

From this point onwards, abura-age can be eaten as it is, cut up in miso soup, served with noodles in kitsune udon or kitsune soba, or marinated in a mixture of soy sauce, sugar and dashi to make inarizushi.

Quick Info

⏱️ Prep time	15 minutes + rice cooking time
🔥 Cook time	30 minutes for sushi rice
👨‍🍳 Difficulty	Easy
🥣 Portions	Serves 24 inarizushi
💰 Cost	€

Ingredients

24 fried tofu pouches (inarizushi no moto)

For cooking the rice:

3 *gô* of rice (450g)
5 cm kombu (dried kelp)
1 tablespoon sake

For preparing the sushi rice:

4.5 tablespoons sushi rice vinegar (proportions vary depending on the vinegar)

For the filling:

2 to 3 tablespoons black sesame seeds
4 to 5 shiitake mushrooms
3 to 4 carrots
1 tablespoon sake
1 tablespoon mirin
1 tablespoon sugar
1 tablespoon soy sauce

Preparation

Wash your rice and put it to cook, adding the kombu seaweed and sake before the water.
Meanwhile, cut the shiitake mushrooms and carrot into small dice.
Sauté them over medium heat with a little vegetable oil in a pan for 1 to 2 minutes.
Then add the sake, mirin, soy sauce, and sugar. Let it reduce, then set aside to cool.

Preparing the sushi rice:

Pour the cooked rice into a large container (sushi oke or a large bowl).
Add the sushi rice seasoning and mix gently.
Once the rice has cooled, add the cooked vegetables and sesame seeds and mix.

Filling the fried tofu pouches:

Gently open the tofu pouches. If needed, microwave them for 10 seconds to soften.
Fill the fried tofu pouches with rice, pressing down firmly so the inarizushi hold their shape well. Optional: you can use a large nigiri mold to form rice balls of the same size.
Arrange them on a plate or in your bento.

Tips and Tricks

You can use any filling you like, but in this recipe, we suggest a mix of rice with carrots and shiitake mushrooms.

For cooking the rice, you can use the classic method or a rice cooker.

For a more flavorful inarizushi, you can marinate the fried tofu pouches in a mixture of dashi, soy sauce, mirin, and sugar before filling them.

Inarizushi are perfect for picnics or quick meals because they are eaten cold and are easy to transport.

Video Recipe

Posted in: Japanese recipes, Sushi & onigiri

Author: L'équipe Satsuki

Les articles du blog Satsuki sont le fruit d’un travail collectif. Sophie et Yurie proposent généralement les recettes, puis Nico ou Tomoko en assurent la relecture, les corrections et les précisions nécessaires. Bob intervient régulièrement pour les prises de vue et les enregistrements audio et vidéo. Selon le sujet et les informations recherchées, d’autres membres de notre équipe franco-japonaise peuvent également participer à la préparation du contenu. Cette collaboration nous permet de croiser notre connaissance des produits, les pratiques culinaires japonaises et l’expérience quotidienne de notre épicerie.