Easy Inari Sushi
Inari sushi has been one of my favorite foods since childhood.
The recipe in the Cooking Notebook includes ingredients such as kanpyo (dried gourd strips), but they are difficult to obtain in Paraguay. Since sesame seeds are a well-known Paraguayan product and easy to find, I introduced this version as an easy Inari sushi recipe using only sesame seeds as the filling.
In our family, kitsune soba is usually a regular Sunday lunch. Whenever we have leftover seasoned fried tofu from making kitsune soba, we often prepare sushi rice and quickly make Inari sushi.
Easy Inari Sushi Recipe
(This is the version prepared in this video.)
Ingredients
For the sushi rice:
Cooked rice (from 5 cups of uncooked rice)
100 cc rice vinegar
50 g sugar
15 g salt
20 g white sesame seeds
For the seasoned tofu pouches:
24 aburaage (fried tofu pouches)
300 cc dashi stock
60 g sugar
70 g soy sauce
Instructions
① Cook the rice and mix it with vinegar, sugar, and salt to make sushi rice.
② Blanch the fried tofu pouches in boiling water to remove excess oil.
③ Simmer the tofu pouches in 300 cc dashi stock, 60 g sugar, and 70 g soy sauce.
④ Continue simmering until most of the liquid has been absorbed, then let them cool.
⑤ Mix the white sesame seeds into the sushi rice.
⑥ Stuff the cooled tofu pouches with sushi rice and serve.
Recipe from the Cooking Notebook
Inari Sushi (Serves 6)
Sushi Rice
880 g sushi rice
Seasoned Tofu Pouches
18 fried tofu pouches
2 cups dashi stock
8 tablespoons sugar
5 tablespoons soy sauce
Filling
40 g rehydrated kanpyo (dried gourd strips)
30 g burdock root
1½ cups dashi stock
3 tablespoons sugar
3 tablespoons soy sauce
Finishing
A small amount of hemp seeds
Pickled red ginger
Instructions
① Cut each fried tofu pouch diagonally in half, carefully open them, and boil for 3–4 minutes to remove excess oil.
② Bring the dashi stock and seasonings to a boil, add the tofu pouches, and simmer. When the cooking liquid has reduced to about one-third, turn off the heat and allow them to cool.
③ Cut the burdock root into fine strips and soak in water. Finely chop the kanpyo.
④ Simmer the burdock and kanpyo with dashi stock, soy sauce, and sugar until the liquid is reduced to about one-third.
⑤ Mix the hemp seeds and the cooked filling into the sushi rice, then stuff the tofu pouches.
How to Make Dashi Stock
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00:00 Introduction
01:03 Recipe Overview: Adapting the Recipe with Ingredients Available in Paraguay
01:31 Preparing the Fried Tofu Pouches
02:16 Removing Excess Oil
02:32 Choosing the Best Tofu Pouches for Inari Sushi
03:09 Seasoning the Tofu Pouches
04:07 Preparing the Sushi Vinegar
04:24 Making Sushi Rice
05:25 Adding Sesame Seeds
06:14 Preparing the Rice for Stuffing
06:40 Filling the Tofu Pouches
06:55 Finished Dish and Discussion of Ingredients Available in Paraguay
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