Made a batch of inari sushi at home and wanted to share a few tips. The key is getting the balance right between the seasoned aburaage (fried tofu) pockets and the sushi rice filling. I season the tofu with a savory-sweet mix of soy sauce, sake, and sugar. For the sushi rice I use a higher ratio of rice vinegar (relative to the sugar and salt) to make it extra tangy. This creates a nice contrast between the juicy tofu wrapper and the bright, flavorful rice inside. To give the rice a little something extra, I like to fold in chopped gari (pickled sushi ginger) and toasted sesame seeds for texture and aroma.
One trick: give the tofu a gentle roll with a rolling pin before cutting. It helps separate the layers so they open up more easily into pockets. Also, don’t overfill them; shaping the rice into short cylinders makes wrapping much smoother. If you want to give it a try, I’ve posted a video about it.
by norecipes
8 Comments
Love your recipe. This is my fav.
With the rice I like to mix fried egg.
That’s amazing. They seems like photos from a nice Japanese restaurant. I always tend to put too much rice making the round.
That looks yummy and so pretty, thanks for sharing this.
Looks good.
Ok we always use the canned wrappers or the frozen, is the video’s method a whole lot better than frozen or canned?
Would’ve been interesting to see the rice, to see what kinds of things you put in there.
Looks great! May I know what’s the garnish on top?
What is the herb you topped them with?