Inarizushi Recipe
A Pocketful of Joy in Japanese Cuisine. Inarizushi, a beloved gem in the treasure trove of Japanese cuisine, is a sushi that captures the imagination with its simplicity and flavor. Named after the Shinto god Inari, associated with fertility, rice, and foxes, these delightful sushi pockets are said to be the favorite food of foxes, Inari’s messengers.
- Cuisine: Japanese
Ingredients
Units
Scale
For the sushi rice (shari):
- 2 cups brown rice
- Small piece of konbu ~ 2 x 2in.
For seasoning the rice:
- bottled sushi vinegar (recommend finding one with sugar instead of corn syrup if possible)
If you want to make it from scratch:
- 3 Tbsp rice vinegar
- 2 Tbsp sugar
- 1 tsp salt
For the vegetables:
- 1 package of inari (fried and marinated tofu pouches – these vary in size, but 1 pocket fits about 1/4 cup in volume)
- 1/2 cup of takuan, cubed (pickled daikon radish)
- 1/2 cup of pickled gobo, cubed (burdock root)
- 1/2 cup of edamame (boiled in salted water and deshelled)
For serving:
- Optional – wasabi, kaiware daikon (radish sprouts), nori (dried seaweed strips), pickled ginger
- Toasted sesame seeds
Instructions
For the sushi rice (shari):
- For the sushi rice, first cook in rice maker as you normally would, but with a piece of konbu (which helps improve the flavor).
- Meanwhile, mix the rice vinegar, salt and sugar and set aside.
- Once the rice is done, gently folder in the sushi rice seasoning.
- Allow to cool to room temperature and mix in the cubed vegetables.
To assemble the inarizushi:
- Using wet hands, gently squeeze the marinade out of the pouches (unless you like it juicy).
- Then use a spoon or fork to fill each pocket until mostly full.
- Holding the stuff pocked in one hand, press the rice filling down firmly with the other so that it’s flush with the edges of the pocket.
- Repeat until all pockets have been used.
Find it online: https://www.alldayieat.com/recipe/inarizushi-a-pocketful-of-joy/