Inari-Zushi (Sushi Tub Part 1)

8 servings
25 min
20 min




  • 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.

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Inari-Zushi (Sushi Tub Part 1), photo 1
Inari-Zushi (Sushi Tub Part 1), photo 2


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