Inari Sushi

Juicy fried tofu pockets soaked in a sweet and salty broth, filled with glossy, vinegared sushi rice. The balance between the reduced soy sweetness and the sharp acidity of rice vinegar is a sensory delight.

• Prep time: 30 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 1446
• Protein: 40 g
• Carbs: 96 g
• Fat: 96 g

Ingredients

• 300 g White rice ( rinsed )
• 45 ml Rice vinegar
• 30 g White sugar
• 1 pinch Gray sea salt
• 400 g firm tofu ( in rectangles )
• 1000 ml Sunflower oil ( for frying )
• 200 ml dashi stock
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp Sesame seed optional
• 12 piece Aburaage (fried tofu) ( blanched and pressed )

Instructions

1. Rice preparation

   Rinse the white rice in cold water until the water is perfectly clear. Cook with the same volume of water. Once cooked, let it rest for 10 minutes without opening the lid to let the steam finish the job.

2. Rice seasoning

   Dissolve the sugar and salt in the rice vinegar. Pour over the hot rice and mix gently with a wooden spatula without crushing the grains. The rice should become shiny and pearly. Add the sesame seeds.

3. Aburaage pocket preparation

   Plunge the aburaage pockets into boiling water for 1 minute to remove excess oil. Drain them, press them gently between your hands to extract the water, then cut them in half to form pouches.

4. Simmering the pockets

   In a saucepan, mix the dashi, soy sauce, mirin, and a little sugar. Bring to a boil, add the aburaage pockets, and simmer over medium heat until the liquid is almost completely absorbed. Let cool in the juice.

5. Shaping

   Gently open each tofu pocket along the edge. Form small balls of seasoned rice and insert them inside. Fold the edges downward. The pocket should be plump and moist.

Chef's tips

• Lightly squeeze the tofu pockets between your palms before filling to remove excess liquid without drying them out.
• Season the rice while it is still steaming hot, as this is when it absorbs the seasoning best.

Storage

Store for 24 hours in the refrigerator in an airtight container. Do not freeze, as the rice will harden.