Inari Sushi いなり寿司

subheading: For Sushi Rice:

2 rice cooker cups uncooked Japanese short-grain rice (180 ml x 2 = 360 ml; 2 rice cooker cups yield roughly 3 to 4 servings (3 ½ US cups or 660 g); makes 12 Inari sushi pieces)

1½ cups water (We'll cook the rice on the firm side as it will be seasoned with sushi vinegar; the rice-to-water ratio for sushi rice is 1 to 1, instead of 1 to 1.1 or 1.2 for regular steamed rice)

1 piece kombu (dried kelp) (5 g; 2 inches x 2 inches, 5 cm x 5 cm; optional, but it will give a nice aroma!)

4 Tbsp rice vinegar (unseasoned) (I used Mizkan Natural Rice Vinegar and added the rest of seasonings. If you use Mizkan Seasoned Rice Vinegar, skip the sugar and salt below)

2 Tbsp sugar

1 tsp kosher salt (Diamond Crystal; use half for table salt)

subheading: For Inari Sushi:

1 Tbsp toasted white sesame seeds

12 Inari age (seasoned fried tofu pouch) (reserve the liquid left in the package; for my homemade Inari age recipe, click here)

subheading: For Garnish:

sushi ginger (gari) (to garnish)

5 shiso leaves

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Directions at justonecookbook.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer