Also called oinarisan in a more informal way in Japan, inari sushi is a simple and fun to make sushi. Just rice balls inside a deep-fried tofu bag, enjoy!
Serves 4 (or 12 inari)
*although Aburaage is not available in many shops, you will be able to get them in Japanese food speciality shops.
- Prepare the two dashi by soaking separately the kombu in 150ml water and the shiitake in 50ml and leave for later.
- Cook the brown rice as instructed on pack.
- Cut the tofu pockets in 2 and open them like little pouches by separating the two folds.
- Add them to boiling water and leave them for 10minutes (the pockets will get softer by the time you use them).
- Drain the pockets and put them in a saucepan to further cook them: add the kombu and shiitake dashi and the mirin. Then add the 3 tablespoons of shoyu in 3 times by pouring it over the pockets. Cook the pockets on medium heat until absorption of the liquid (it can take up to 25 minutes).
- Once the rice is ready, add the shiso condiment or the sushi rice seasoning and mix.
- Once the rice has cooled down, take a handful of rice and form a "rectangular" ball of rice with your hands. Use one hand as a mould and the other one to shape the rice ball.
- Insert the ball into the tofu pocket and re-close
- Serve with sliced sushi ginger.
Recipe by Ohka