Inari Zushi Food
INARI ZUSHI
Not what people usually think of when they hear sushi. These are pouches made of fried tofu, that are stuffed with sushi rice. Along with the nori (black seaweed) sushi rolls, this is a cheap and popular type of sushi. From Shinkatei Hyakkajiten Vol. 1, Kodan-sha, 1967. Aburage is fried slices of tofu that can be bought in stores that sell Japanese food. They are often sold 2 pieces to a package, but are also available in Japan in a form that has already been opened into pouches for this sushi. For this recipe, 20 pieces, or 40 half pieces, are necessary.
Provided by mianbao
Categories Lunch/Snacks
Time 1h10m
Yield 40 pieces
Number Of Ingredients 7
Steps:
- Cut the aburage in half horizontally, and carefully separate the sides of the cut section with your fingers to form a pouch.
- To remove excess oil, place the aburage into a large heat-proof bowl in the sink and pour about 1 to 2 liters of boiling water over them, stirring to expose all pieces; drain into a colander, rinse with cold water and gently squeeze out the water.
- Combine the sugar, soy sauce and water in a saucepan and bring to a boil.
- Add the aburage and cook over medium heat, stirring from time to time, until well flavored; remove from heat and let cool.
- If using, toast the sesame seeds in a dry frying pan, and mix into the sushi rice.
- Gently squeeze out the liquid from a piece of aburage; scoop up a portion of rice about the size of an egg, in one hand, and stuff it into the aburage pouch.
- Fold over the cut ends, press lightly to shape, and place cut side down on a serving dish.
- Garnish with pickled ginger.
Nutrition Facts : Calories 57.5, Fat 0.1, Sodium 230.6, Carbohydrate 12.4, Fiber 0.5, Sugar 0.1, Protein 1.4
INARIZUSHI (INARI SUSHI)
Sushi rice is stuffed inside pouches of fried tofu! A delicious snack any day of the week.
Provided by Laila V
Categories World Cuisine Recipes Asian Japanese
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Press each fried tofu square using a rolling pin to flatten. Place flour in a bowl and toss tofu in the flour. Season with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Add tofu and cook until golden brown, turning from time to time, 4 to 6 minutes. Set aside to cool while you prepare the rice.
- Bring 4 cups salted water to a boil in a pot, add rice, cover, and reduce heat to low. Simmer until rice is tender, about 18 minutes. Remove from heat and fluff, draining any excess water. Stir in rice vinegar and additional salt. Keep warm.
- Cut fried tofu squares in half and carefully open to make pouches.
- Heat 1 cup water in a saucepan over medium heat; stir in sugar and soy sauce. Add tofu and cook until liquid has evaporated, 10 to 15 minutes. Remove tofu pouches and stuff with rice.
Nutrition Facts : Calories 177.1 calories, Carbohydrate 31.8 g, Fat 3.8 g, Fiber 0.7 g, Protein 3.7 g, SaturatedFat 0.6 g, Sodium 241.1 mg, Sugar 5.5 g
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- Divide sushi rice into 8 equal portions. Take each portion in one hand (note 6), squeeze gently and make an oval shaped ball. Make 8 oval shaped balls.
- Take an aburaage pouch and squeeze liquid out. If you are making inside out Inarizushi, turn the inside of the pouch out.
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