Inarizushi (稲荷寿司?) is a pouch of fried tofu filled with usually just sushi rice. It is named after the Shinto god Inari, who is believed to have a fondness for fried tofu. The pouch is normally fashioned as deep-fried tofu (油揚げ, abura age). Regional variations include pouches made of a thin omelette (帛紗寿司, fukusa-zushi or 茶巾寿司, chakin-zushi). It should not be confused with inari maki, which is a roll filled with flavored fried tofu. A very large version, sweeter than normal and often containing bits of carrot, is popular in Hawaii, where it is called “cone sushi.”
You can read more at Wikipedia – Inarizushi.
You have to buy these ingredients. It is fried tofu and you cook this and make sweet tast to it and put sushi rice in this pouch. Picture is Sushi age – Tofu age for sushi.
This picture is regular Abura age. My mom and I usually buy this to make. Both are same thing, but the size is different. You make bigger Inarizushi -see picture below – by using abura age.
1 2/3 U.S. cups Dashi
3 TBS Sugar
4TBS Soy Sauce
1 Cut Sushi age in half (See my picture below. It shows cut it later, but you should cut it first. It would easier when you put rice in the pouches.), parboil the pouches to remove excess oil, drain, and pat dry. Carefully open up the tofu from cut side to make pouches.
2 Combine sauce ingredients in a pot, bring to a boil.
3 Add Sushi age, cover with a drop-lid (Otoshibuta), and simmer over medium heat until most of the sauce is gone.
4 Let stand to cool. If you have a time, you should do this one night before and leave it over night. The taste is better the day after you make it.
5 Squeeze out sushi age lightly, and stuff with sushi rice. Fold edges of pouch over rice, and press. I actually like this sweet sauce, so I won’t squeeze out any juice from the sushi age. However it is up to you.
And this last picture, the left picture is half of the sushi age size. The middle picture: I cut the edge off of Sushi age and put rice into it. You can see the size different on this right picture. If you buy Abura age, you cut the middle, so you will make this jumbo size on the right picture. That is my mom’s regular size.
This youtube video has different ingredients.
Lastly, if you don’t want to make this at all but you want to eat Inarizushi, you can still buy already made Inarizushi no kawa.
You may find it in the frozen Asian glossary store or a canned one somewhere on the shelves. (picture below)
I want to try and make this. I was you post stuff about Charleaston. Do you know of any places I can get the ingrediants for this recipe?
Hi, Heidi Thanks for the comment. I just put the instant version of Inarizushi. See this page → https://www.japanesecookinglovers.com/2876/sushi-taro-instant-chirashi-and-inari-sushi/ And you can buy those at H & L Asian grocery store at 526 and Rivers Ave. Good luck and let me know how you did.
Happy New Year to you!
I have a packet of frozen inarizushi, but the one I bought do not have instruction on how to use it.
So I hope you could advice- How do I use them? Should I defrost it in microwave or in room temperature?Should I steam it first before putting in the cooked sushi rice?
just incase, i will write how to do it here also.
you should defrost by microwave or room temperature.
if you want, heat up it more than room temp by micro or stove top.
you have to cook Japanese rice and make sushi rice first.
see my rice page or sushi page and find out how to make sushi rice.
1) make the inarizushi pocket open.
2) put cooked and prepared sushi rice in the pocket.
3) done! 🙂
let me know if you do it well or not.