Delicious Even Cold! Our Family's "Inari Sushi"

Name: Delicious Even Cold! Our Family's "Inari Sushi"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 720 ml Rice; 3 pieces [3 pieces] Kombu based dashi stock (3 cm square pieces); 30 pieces [20 pieces] Aburaage (half size); 6 tbsp [4 tablespoons] Vinegar; 2 tbsp [1 and 1/3 tablespoons] Brown soft sugar (or granulated sugar); 1 heaped teaspoon [1 teaspoon] Salt; 4 and 1/2 tablespoons [3 tablespoons] Mirin; 150 ml - 180 ml 100ml Brown soft sugar (or granulated sugar); 3 and 1/2 tablespoons [2 tablespoons] Soy sauce; 1 tsp [1/2 teaspoon] Salt; 200 ml [200 ml] Water

Servings: persons

720 ml Rice
3 pieces [3 pieces] Kombu based dashi stock (3 cm square pieces)
30 pieces [20 pieces] Aburaage (half size)
6 tbsp [4 tablespoons] Vinegar
2 tbsp [1 and 1/3 tablespoons] Brown soft sugar (or granulated sugar)
1 heaped teaspoon [1 teaspoon] Salt
4 and 1/2 tablespoons [3 tablespoons] Mirin
150 ml - 180 ml 100ml Brown soft sugar (or granulated sugar)
3 and 1/2 tablespoons [2 tablespoons] Soy sauce
1 tsp [1/2 teaspoon] Salt
200 ml [200 ml] Water

1
Briefly boil the aburaage to remove excess oil and drain.
2
Cut in half and open the pockets.
3
Or use pre-cut aburaage that's meant to be used for inari sushi (you just need to boil it to remove the excess oil).
4
Put the ingredients marked in to a pot and bring to a boil.
5
Add the aburaage.
6
Use the other side of cooking chopsticks to prevent tearing.
7
Cover with a lid and let it boil.
8
Then simmer over low heat for 5 minutes.
9
Turn off the heat and leave to cool.
10
The flavor will soak in.
11
It tastes even better if you set them aside overnight.
12
Rinse the rice and drain in a colander for 30 minutes.
13
Cook it in a rice cooker with a bit less water than usual and kombu.
14
Combine the ingredients to make sushi vinegar.
15
Transfer the steamed rice to a bowl.
16
Add the sushi vinegar and mix briskly.
17
Squeeze the aburaage lightly to remove the liquid.
18
Shape the rice into barrels and stuff into each pocket.
19
Refer to the amounts indicated in [ ] when you want to make 20 pieces.
20
For your information...
21
When the aburaage is cooked the Step 3, flip over once to let the flavors absorb.
22
It's always popular with guests!

870

kcal

Calories

Fat

192

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 720 ml Rice, 3 pieces [3 pieces] Kombu based dashi stock (3 cm square pieces), 30 pieces [20 pieces] Aburaage (half size), 6 tbsp [4 tablespoons] Vinegar, and more.

Yes, Delicious Even Cold! Our Family's "Inari Sushi" falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!