Inari Sushi Recipe

• servings: 10 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

2 c sushi rice

1 package aburaage (5 tofu pieces cut in half to make 10 pieces)

4 c water for boiling

1 c dashi broth

3 tsp miso

2 tbsp soy sauce

1 ½ tbsp sugar

Directions

Prep two cups of sushi rice

Take the aburaage pieces and cut them in half to make ten pockets.

In a medium pan, boil four cups of water and then add the aburaage. Boil for about two minutes. Remove the aburaage pieces and allow them to cool in a strainer. Once they are cool to the touch, carefully squeeze out the excess water with your hands. Try not to tear the pockets by squeezing too hard.

In the same pan over medium-high heat, add the dashi broth, soy sauce, sugar, and miso and mix thoroughly. Once it hits a boil, lower the heat to medium-low and add the pressed aburaage. Make sure the sauce covers all of the tofu pieces and leave this to simmer for ten minutes or until the tofu pieces have absorbed a majority of the sauce.

Remove the tofu pieces from the pan and leave it in the strainer to cool. Carefully press the excess liquid from the inari age pockets.

To make it easier to add rice into the balls, I like to make sushi rice balls (weighing out about 35g per ball on a scale for uniformity), then take an inari age and carefully place the sushi log into the pocket. You can move the rice around to get a cylindrical inari sushi shape.

For furikake sushi rice, add as much furikake into the sushi rice as you want, then repeat by making sushi rice logs before placing them inside the inari age pockets.

Nutrition

• Calories: 150 kcal
• Total Fat: 1 g
• Saturated Fat: 1 g
• Sodium: 271 mg
• Total Carbohydrate: 33 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 3 g