Inari-Zushi (Sushi Tub Part 1)

I am in the mood for sushi. I love to make sushi at home as it always taste so good and fresh. You can use all kinds of seafood, meat, vegetables, and whatever else takes your fancy, into the sushi. It is great as an appetizer when you have company as it makes a wonderful presentation. Sushi making isn't that difficult once you get the feel of it.


There are many different types of sushi. Maki-zushi (rolled sushi) is the most popular with the nori sheet on the outside. They come in two sizes, futomaki (thick rolls) and hosomaki (thin rolls). Futomaki is thicker and normally has several ingredients wrapped in the middle of the vinegared rice while hosomaki is thinner and uses only half of a nori sheet with one or two ingredients. Temaki (hand rolls) is wrapped like a cone and makes a lovely presentation. Uramaki (inside-out rolls) is stunning as the vinegared rice is on the outside but this is a little more challenging to make. Kazarimaki (decorative rolls) is in a class of its own and the designs are only limited by the imagination of the sushi chef.

Nigiri-zushi (hand-molded sushi) is found most often in Japanese restaurants where a little block of vinegared rice is topped with a slice of seafood. Chirashi-zushi (scattered sushi) is perhaps the easiest to make as the vinegared rice is placed at the bottom of a container and the ingredients are arranged attractively on the top. Then there is inari-zushi (sushi rice in fried togu bags) which is really popular with children and is often placed into bento boxes.

Inari-zushi is simple to make. All you need are abura-age (fried tofu pouches) and vinegared rice. Abura-age can be purchased at Asian grocery stores. They come frozen but some stores do carry fresh abura-age. Sesame seeds may be added to the rice, if desired. This recipe is adapted from Japanese Cooking by Emi Kazuko.


Inari-zushi
8 abura-age (fried tofu pouches)
2 tsp dashi
2 tbsp soy sauce
1 tbsp sugar
1 tbsp sake
4 cups water
1 tsp black (or white) sesame seeds
Generous quantity of vinegared rice

In a medium sized pot, bring about half pot of water to boil. Add abura-age and boil for 1 to 2 minutes. This is to remove excess oil. Remove abura-age and let cool. Squeeze out excess water, and cut each abura-age into half. Gently pull open the slit to make pouches.


Pour away water used to boil abura-age. Bring 4 cups of water to boil. Add dashi, soy sauce, sugar, and sake. Return tofu pouches back to pot. Simmer for 15 minutes. Remove and drain tofu pouches.


Mix vinegared rice with sesame seeds in a wet bowl or tub. Wet hands, take a little rice and shape into a rectangular block. Click here for vinegared rice recipe.


Open one tofu pouch and insert the block of rice. Press the edges together to close the pouch.


Place on a dish with the rice facing down. I like to place it with the rice facing up.



I made oden with the soup used to boil to tofu the second time round. Oishii desu.....




Enjoy.....and have a wonderful day!