Inari Sushi
This delicious inari sushi recipe is inspired by the popular "Iseya's Oinari-san" in Tokyo. It’s perfect for bento boxes or afternoon snacks for hungry kids!
Ingredients
Sushi Rice
- Sushi rice (two rice cups equivalent to a total of 360ml) The recipe for sushi rice is here.
Abura-age (Japanese fried bean curd)
- 6 sheets abura-age (Japanese fried bean curd)
- 2 tbsp soy sauce tbsp=15ml
- 2 tbsp mirin tbsp=15ml
- 4 tsp sake
- 30 g rock sugar (or 2 tbsp regular sugar)
- 1 tsp powdered bonito stock (hondashi)
- 200 ml water
Topping (optional)
- 2 eggs
- 1 tsp sugar
- 1 pinch of salt
- 1 tsp vegetable oil
- edamame
Instructions
- Prepare 2 rice cups of sushi rice (click here for the recipe).Tip: Cooking at least 2 rice cups of rice usually gives the best results.
- Cut the abura-age in half.
- Lay the cut abura-age in a frying pan and pour boiling water over it, enough to fully cover it. Tip: This step is optional for removing the oil of the abura-age. If you are not wanting to remove the oil, skip this step and go straight to step 5.
- Boil for about 3 minutes. Drain the abura-age in a colander, and squeeze out the excess water. This step ensures the abura-age absorbs the flavour properly.Tip: This step is optional for removing the oil of the abura-age.
- In the same frying pan, add 30g of rock sugar (or 2 tbsp of sugar), 2 tbsp soy sauce, 2 tbsp mirin, 4 tsp sake, 1 tsp powdered bonito stock, and 200ml of water.
- Turn the heat to high and place the abura-age in the pan, ensuring it’s evenly spread out.
- Flip the abura-age frequently so it absorbs the seasoning well. Simmer until the liquid is mostly gone (about 10 minutes).
- Once the liquid is mostly absorbed, lower the heat and cook off the remaining moisture, being careful not to let it burn.
- When the abura-age is nicely seasoned and the frying pan is almost dry, remove it from the pan and let it cool.
- Once the abura-age has cooled, open up each piece and stuff it with sushi rice, then fold the edges closed.
- And that’s it! Enjoy your inari sushi! And don’t forget, any leftover rice can be used to make sushi rolls. :)
- Kinshi Tamago Topping (Optional):Crack 2 eggs into a bowl, add 1 tsp of sugar and a pinch of salt, and mix well.
- Strain the mixture through a fine sieve to get a smooth, even yellow egg mixture.
- Heat 1 tsp of vegetable oil in a small non-stick frying pan. Pour in 1/4 of the egg mixture and spread it thinly. Flip once and lightly cook both sides, then transfer it to a cutting board.
- Repeat this process 4 times. Stack the 4 thin omelettes, slice them into thin strips, and you have your kinshi tamago.
- Edamame Topping (Optional) Boil frozen edamame according to the instructions on the pack, drain them in a colander, and sprinkle with salt.
- Top them off and enjoy!
