Inari Sushi
Learn how to make inari sushi at home with homemade inari age and sushi rice. It's easy to make and so delicious!
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Servings: 12 inari sushi
Equipment
- rice cooker
- sushi oke or large mixing bowl
- rice paddle
- uchiwa/handheld fan
- cloth to cover the rice
Ingredients
- 1½ rice cooker cups (225g) Japanese short grain rice
- 3 tbsp
sushi vinegar or seasoned rice vinegar - 1 tbsp toasted sesame seeds optional
- 12
inari age
Instructions
- Wash rice: Place rice in a large bowl. Add water and move your hand in a circular motion a few times to wash the rice, drain the water, and wash again. Repeat 3-4 times until the water isn't so murky anymore.
- Soak then cook rice: Drain rice and place in your rice cooker. Add water to a little under the 1½ cup line (or use the water line for sushi rice if your rice cooker has it). Let the rice soak for 30-60 minutes, then cook (use sushi rice setting if available).Tip: Cook the rice with slightly less water than usual since we add vinegar to it after cooking.
- Prep equipment for making sushi rice: If using a wooden sushi oke*, moisten it under running water first and wipe off any excess water. Make sure you have a rice paddle, cloth to cover the rice, and preferably a handheld fan or Japanese uchiwa fan.
- Add sushi vinegar and cool: Transfer the cooked rice to a sushi oke or large bowl and pour the sushi vinegar over. Use a rice paddle to gently slice and flip the rice to distribute the vinegar. Continue this slice and flip motion until the rice is cool enough to touch. If possible, use one hand to mix the rice and use your other hand to fan the rice to help the rice cool more quickly. You can mix in the sesame seeds too if using.Tip: Don't stir the rice or you may break the grains and the rice will turn mushy.
- Cover rice: If not using right away, place a damp cloth over the rice to prevent it from drying out.
- Shape rice: Divide the rice into 12 pieces. Add a tablespoon of sushi vinegar to a small bowl and wet your hands with it so the rice doesn't stick to you. Shape each piece of rice into a long oval so that it fits inside the inari age.
- Stuff inari age: Gently press out excess liquid from the inari age. Open the inari age and place a rice ball inside. Gently press the rice down to fill the corners of the inari age. If there is excess inari age skin at the opening, fold it over to cover the rice and plate seam side down. Alternatively, if you want to add toppings to the rice, tuck excess inari age skin in behind the rice.
- Serve: Best served immediately, but you can cover or wrap the inari sushi and keep at room temperature for a few hours. Leftovers can be refrigerated for 2 days (though the rice will harden) or frozen for up to a month. Reheat in the microwave.