Inari Zushi Recipe

Name: Inari Zushi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 aburage fried tofu pockets; 3 cups dashi; 2 teaspoons salt; 2 tablespoons mirin; 1 teaspoon soy sauce; 1/2 cup sake; 1/2 cup sugar; 2 cups rice; 2 cups water; 1/4 cup white rice vinegar; 1/4 cup sugar; 1 teaspoon ajinomoto; 2 teaspoons salt

Servings: persons

12 aburage fried tofu pockets
3 cups dashi
2 teaspoons salt
2 tablespoons mirin
1 teaspoon soy sauce
1/2 cup sake
1/2 cup sugar
2 cups rice
2 cups water
1/4 cup white rice vinegar
1/4 cup sugar
1 teaspoon ajinomoto
2 teaspoons salt

1
Cut aburage in half, open edge to form a pocket. To remove grease, boil in hot water for 5 minutes with cover, drain. Combine dashi, salt, mirin, soy sauce, sake and sugar and bring to boil. Add aburage and simmer (very low heat) gently 1 1/2 hours or until liquid is almost absorbed. Set aside and cool. Wash rice well and cook with 2 cups water.
2
Combine vinegar ingredients and heat until dissolved, constantly stirring, cool. Sprinkle cooked vinegar over the rice and mix thoroughly with a cutting motion. Fan to cool. Fill inside of aburage with seasoned rice, not to over stuff.

481

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 12 aburage fried tofu pockets, 3 cups dashi, 2 teaspoons salt, 2 tablespoons mirin, and more.

Yes, Inari Zushi 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.

Inari Zushi

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