Inari sushi is a local island favorite, known in Hawaii as cone sushi. These compact tofu pouches are filled with seasoned rice and are perfect for sharing with family and friends. The combination of savory, sweet and tender tofu pouches (inari age) along with a tasty vinegared rice makes a delightful snack or side dish for any occasion.
This simple style of sushi is uncomplicated making it especially easy to put together with just a few ingredients. Refrigerated inari sushi holds up quite well if you happen to have any leftovers and can be consumed the following day or two.
Blanched and lightly seasoned carrots add color and texture to the rice. You may also add toasted sesame seeds which will give the sushi an aromatic aroma and nutty flavor.
I used seasoned inari age that I purchased at Nijiya market on Oahu. Most markets in Hawaii sell them. If you live elsewhere, check your local Asian markets (refrigerated section). These little tofu pouches can also be frozen which makes it very handy when inari sushi cravings pop up unexpectedly.
Gently but firmly stuff the tofu pouches with rice, filling them near to the top leaving space to fold the pouches and enclose the rice.
You may also choose to add various toppings leaving the pockets open to show off the tasty fillings.
Inari Sushi
12-16
piecesEasy, delicious homemade sushi!
Ingredients
2 rice cooker cups Japanese short grain white rice
1/3 cup unseasoned rice vinegar
1/3 cup granulated sugar
1 1/2 teaspoons fine sea salt
1 package prepared inari age pouches (12-16)
3 tablespoons finely chopped blanched carrots (optional)
1 – 2 teaspoons roasted white sesame seeds
Directions
- Cook rice according to rice cooker instructions, preferably the sushi rice setting if available.
- Meanwhile, combine rice vinegar, sugar and salt in a measuring cup. Give it a quick stir, then microwave for 20 seconds. Remove and stir until the sugar and salt dissolve and the mixture turns clear, about 1 minute or so. Set aside.
- If using carrots, julienne 1 1/2 ounces of carrots. Bring 1 cup water, 2 teaspoons sugar, a dash of lite soy sauce and 1/2 teaspoon salt to a boil in a small pot. Add carrots and blanch for 1 minute. Drain and chop carrots into small pieces.
- Transfer hot cooked rice to a wide shallow bowl (helps the rice cool quickly) rubbed with a bit of water (rice will be less likely to stick to the bowl). Gently break up any large clumps of rice. Add carrots and sesame seeds if using. Drizzle half of the sushi vinegar mixture over the hot rice and using slicing motions fold the rice, flipping the rice between each stroke to incorporate the vinegar mixture. Continue with the remainder of the vinegar mixture. Fan the rice as you mix in the vinegar mixture. If you have a very small table fan place it on the counter and aim it towards the rice bowl or use a hairdryer on the cool/fan setting. This helps the liquid to evaporate quickly and also gives the rice a beautiful sheen. The goal is to coat each grain of rice without mashing the rice. Cover the warm rice with a damp kitchen towel. Use rice within 1 1/2 hours.
- Gently pat extra moisture off of inari age pouches (I use double layers of paper towels). You may dip your fingers in water or wear disposable gloves to keep rice from sticking to your hands while stuffing the pouches. Gently push rice into tofu pouches starting at the bottom (be sure to push gently into the corners) leaving space at the top to fold over the rice. You may also pre-form ovals of rice to place in the pouches. The rice should be securely tucked into the pouches (not too loosely) so that it holds together when eating. Transfer stuffed pouches to an airtight container and store in the refrigerator until ready to serve.
Notes
- Leftover inari sushi can be wrapped in plastic wrap and placed in a zip top bag or plastic container. Store in the refrigerator and consume the following day.
