Homemade Inarizushi with a Twist

Ingredients

• 10 aburaage (deep-fried tofu pockets) 10 aburaage (deep-fried tofu pockets)
• 2 cups (400g) sushi rice 2 cups (400g) sushi rice
• 4 cups (940ml) water 4 cups (940ml) water
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 1/4 cup (60ml) mirin 1/4 cup (60ml) mirin
• 2 tablespoons (30g) sugar 2 tablespoons (30g) sugar
• 1 carrot, julienned 1 carrot, julienned
• 1 bell pepper, thinly sliced 1 bell pepper, thinly sliced
• 1 cucumber, thinly sliced 1 cucumber, thinly sliced
• 2 tablespoons (30ml) rice vinegar 2 tablespoons (30ml) rice vinegar
• 1 tablespoon (15ml) sesame oil 1 tablespoon (15ml) sesame oil
• 1 tablespoon (15ml) toasted sesame seeds 1 tablespoon (15ml) toasted sesame seeds

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 55g, 6g
• Protein: 8g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the sushi rice under cold water until the water runs clear. Drain well.
2. 2.
   In a saucepan, combine the sushi rice and water. Bring to a boil, then reduce the heat to low and cover. Cook for 15 minutes or until the rice is tender and the water is absorbed.
3. 3.
   In a separate saucepan, combine the soy sauce, mirin, and sugar. Heat over medium heat until the sugar dissolves. Remove from heat and set aside.
4. 4.
   In a large bowl, combine the cooked sushi rice with the rice vinegar. Mix well to evenly distribute the vinegar.
5. 5.
   Heat the sesame oil in a skillet over medium heat. Add the julienned carrot, sliced bell pepper, and sliced cucumber. Stir-fry for 2-3 minutes until the vegetables are slightly softened.
6. 6.
   Add the stir-fried vegetables to the sushi rice and mix gently to combine.
7. 7.
   Gently open each aburaage pocket and stuff them with the vegetable and rice mixture.
8. 8.
   Place the stuffed aburaage pockets in a shallow dish and pour the soy sauce mixture over them. Allow them to marinate for at least 30 minutes, flipping them halfway through.
9. 9.
   Sprinkle the toasted sesame seeds over the stuffed aburaage pockets before serving.

Treat your ingredients with care...

• Aburaage — To make the aburaage pockets more pliable, briefly soak them in hot water before stuffing.
• Sushi rice — Use short-grain sushi rice for the best texture and stickiness.
• Rice vinegar — Make sure to use rice vinegar specifically, as other types of vinegar may alter the taste of the dish.
• Sesame oil — Toasted sesame oil adds a rich nutty flavor, but regular sesame oil can be used as a substitute.
• Toasted sesame seeds — Toast the sesame seeds in a dry skillet over medium heat until fragrant for enhanced flavor.

Tips & Tricks

• For a sweeter flavor, add a teaspoon of honey or maple syrup to the soy sauce mixture.
• Customize the filling by adding ingredients like cooked shrimp, shredded chicken, or pickled radishes.
• Serve Inarizushi with a side of soy sauce and wasabi for dipping.
• Leftover Inarizushi can be refrigerated and enjoyed cold the next day.
• To make the dish more visually appealing, garnish with thinly sliced green onions or nori strips.

Serving advice

Serve Inarizushi as an appetizer or part of a Japanese-inspired meal. Arrange the stuffed aburaage pockets on a platter and garnish with toasted sesame seeds and green onions. Accompany with soy sauce, wasabi, and pickled ginger for dipping.

Presentation advice

Arrange the stuffed aburaage pockets neatly on a plate, with the sesame seed side facing up. Garnish with a sprinkle of toasted sesame seeds and a few thin strips of nori for an elegant touch. Serve alongside a small dish of soy sauce and a dollop of wasabi for an authentic presentation.