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Inari Sushi (Stuffed Fried Tofu Pockets)

This recipe offers a rich, homemade flavor for inari sushi without the need for overnight soaking. It's perfect for bento boxes or impressing guests, with a deep, satisfying taste that's anything but a shortcut.

📖Cooking Basics

abura（soba）

Steps

Place 220g rice and 190g water in your rice cooker and cook. (Key Tip!) Cook the rice slightly firmer than usual, as it will absorb the sushi vinegar for a perfect finish.
🕒 00:17
Spread the aburaage flat and thoroughly wipe off excess oil with paper towels. (Key Tip!) If oil remains, the seasoning won't soak in well, so be sure to wipe it clean.
🕒 00:53
Use chopsticks to gently roll and flatten the aburaage.
🕒 01:25
Cut the aburaage in half horizontally and carefully spread them open into pouch shapes at this stage. (Key Tip!) They are more likely to tear if you try to open them after simmering, so it's best to spread them here.
🕒 01:38
Arrange the spread aburaage pouches in a frying pan.
🕒 02:24
In a bowl, combine 4 tbsp Mirin (Sweet Rice Wine), 1 tbsp Soy Sauce, 1 tbsp Sugar, 1 pinch MSG (Umami Seasoning), and 200ml Water. Mix lightly to create the simmering liquid.
🕒 02:35
In a separate bowl, combine 4.5 tbsp Rice Vinegar, 1/2 tbsp Sugar, and 2 pinches Salt. Mix lightly to make the sushi vinegar.
🕒 03:15
Pour the prepared simmering liquid over the aburaage in the frying pan.
🕒 03:48
Bring the simmering liquid to a boil over medium-low heat, gently pressing down on the aburaage to help them absorb the liquid.
🕒 03:56
Reduce heat to low-medium and cover with a lid. Simmer for 10 minutes, allowing the aburaage to soak up the liquid. (Key Tip!) The goal is to let the aburaage absorb the liquid, not to reduce the liquid itself, so simmer gently and slowly.
🕒 04:10
After 10 minutes, increase heat back to medium-low and reduce the liquid. (Key Tip!) If you have time, spooning some of the liquid over the aburaage while it reduces will result in an even richer flavor.
🕒 04:35
Once the liquid has reduced, turn off the heat and transfer the aburaage to a tray or plate to cool. (Key Tip!) Flavors meld best as food cools, so let them cool to room temperature.
🕒 04:52
Transfer the hot, freshly cooked rice to a large bowl.
🕒 05:13
Pour the prepared sushi vinegar over the hot rice and mix by cutting through the rice with a rice paddle. (Key Tip!) If you don't mix while the rice is hot, it will become sticky and mushy, so mix quickly.
🕒 05:16
Spread the rice thinly in the bowl and fan it with a fan or piece of cardboard until it cools to about body temperature. (Key Tip!) This prevents the rice from becoming sticky and allows the vinegar's acidity to dissipate without losing flavor.
🕒 05:45
Cover the rice with a damp cloth and let it rest for about 5 minutes to allow the sushi vinegar to fully incorporate.
🕒 06:17
Lightly squeeze the cooled aburaage to remove excess simmering liquid, ensuring it doesn't drip when you hold it.
🕒 06:31
Fold the opening of the aburaage inward to make it easier to stuff with rice.
🕒 06:36
Prepare a small bowl with equal parts rice vinegar and water for your hands.
🕒 07:01
Wet your hands thoroughly with the vinegar-water mixture and carefully stuff the rice into the aburaage pouches. (Key Tip!) Packing the rice firmly makes them easier to eat and results in a neater shape.
🕒 07:21
Gently fold the tip of the aburaage inward and shape it to create a neat package.
🕒 07:32
Arrange on a plate and serve. Enjoy!
🕒 08:21