Afraid of making sushi? If yes, then try this one out, it’s the easiest way to prepare sushi at home, no rolling needed. Inari Sushi is a type of sushi prepared with rice seasoned with vinegar then filled in deep-fried tofu pockets that come un-topped or topped with variety of ingredients like mushrooms, fish or seaweeds.
Inari sushi or Inarizushi is one of the simplest sushi you will ever make, with the most basic ones you won’t even need to prepare fish, with rice cooker and simple ingredients, it’s as easy as making a sandwich. My daughter loves this one, a very satisfying little snack, perfect to bring to your lunch box or even serve at the comfort of your own home. Its sweet and savoury with hints of slight sourness.
It’s one of those dishes who have a nice story behind its creation 170+ years ago. The name “Inari” in Japanese mythology and Shinto faith, is a god primarily known as the protector of rice cultivation. The god also furthers prosperity and is worshiped particularly by merchants and tradesmen, is the patron deity of swordsmiths and is associated with brothels and entertainers. At the Inari shrines in Japan, people bring the deep-fried tofu pockets called aburaage which they offer and place in front of the Inari fox statues on the shrine grounds. It was believed that these foxes are the messengers of the Inari god and aburaage, according to folklore, are the foxes’ favourite food. Later on, the newly harvested rice were added to fill this aburaage as a sign of gratitude for the crops that were harvested.
In Japan there are many varieties of Inari Sushi and it all differs from location to location; it also has a different flavour profile and shapes. As its toppings some add pickled cherry blossoms, others use Sakura ebi, some use eggs, there is even a variety where soba is used today, we will be making it simple, I will be just topping it with supermarket bought wakame.
Inari Sushi is a type of sushi prepared with rice seasoned with vinegar then filled in deep-fried tofu pockets that come un-topped or topped with variety of ingredients like mushrooms, fish or seaweeds.
Place rice in a colander (sorry Uncle Roger) then run it in tap water to rinse until water that is being drained is clear. Fully drain rice then place it in a rice cooker with water then top it with kombu. Do not turn off the rice yet and let it soak for 30 minutes. Push cook.
In a small bowl mix together rice vinegar, sugar, and salt. Place it in a microwave then heat it for 30 seconds or until sugar is fully dissolved
Once the rice has cooked, remove and discard kombu. Place rice in a hangiri (wooden sushi oke) and if you don’t have this use a wide platter lined with parchment paper. Spread rice in a thin layer to cool it down.
While rice is hot gently add prepared vinegar mix all over the rice and gently mix it, do not mix vigorously so it does not break the rice and become mushy.
Sprinkle sesame seeds into the rice then divide mixture into 12 exact portions.
Moisten your hand with water or the reserve the juice from Inari age, put one portion of rice and shape into ovals, set it aside then repeat with the remaining rice.
Carefully open the Inari age pockets, separating the skin all the way to the bottom. Fold the skin outward from the top.
Stuff the prepared rice ball into Inari age, close the Inari age by folding both edges down.
From the open side top, it with one tablespoon of wakame, set aside and do it with the rest.
Serve Inari Sushi at room temperature. Serve with sushi ginger, enjoy.