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Inari Sushi Lotus Dish
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Inari Sushi

Inari sushi is sweet and savory tofu pockets stuffed with sushi rice.
Course Appetizer, entree
Cuisine Japanese
Keyword aburaage, gluten-free, sushi, tofu, vegetarian
Cook Time 1 hour
Servings 10 sushi
Calories 104kcal
Cost $8.00

Ingredients

  • 5 sheets aburaage
  • 1 cup cold water
  • 2 tablespoon soy sauce
  • 2 tablespoon white sugar
  • 1 small piece kelp approximately 1-inch x 1-inch
  • 3 cups cooked sushi rice make into 10 balls

Instructions

  • Add kelp to 1 cup of cold water.  Set it aside.
  • In a medium pot, pour enough water to cover all aburaage and bring it to a boil.  Add aburaage to the boiling water and cook for 2 to 3 minutes.  Submerging aburaage as they float.  This process helps remove unnecessary oil from the tofu.  
  • Remove aburaage from the boiling water and rinse under cold water a bit.  Drain excess water by squeezing them by hand. 
    Aburaage After Blaching
  • In a medium pot large enough to hold all aburaage in about two layers, add cold water with kelp (#1).  Turn the heat on low and bring it to a gentle simmer.  Once hot, add aburaage and simmer for one minute.  Take the kelp out and add sugar and soy sauce.  Turn the heat to a low simmer and cook until liquid is almost gone about 10 minutes.  
    Note: To coat the tofu with an even amount of soy and sugar, spoon the liquid and pour over the tofu as it cooks.  Also, it helps to turn the tofu often but to keep them flat.  Tofu can tear easily, so use gentle hands.  
  • Once the liquid is almost gone, turn the heat off and let aburaage cool.  
    Aburaage Finish Cooking
  • Once the aburaage is cold, cut them into halves, cross-wise. 
    Aburaage Cutting
  • Gently separate both sides to make pouches.  
    Aburaage Pouches
  • Stuff the pouch with sushi rice and fold the open ends. 
  • Do the same for all the pockets.  Serve them with pickled ginger and a hearty bowl of miso soup or noodle soup.

Notes

The nutritional information provided below for the recipe is only an estimated provided by an online information service and calculator.  Under no circumstances will The Japanese Kitchen or its owners be responsible for any loss or damage resulting from the information contained in this website. By using this content, you agree to these terms and conditions.

Nutrition

Serving: 10pieces | Calories: 104kcal | Carbohydrates: 22g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 205mg | Potassium: 13mg | Fiber: 1g | Sugar: 4g | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg