How To: Inari
Posted by The Editorial Desk / Thursday, August 18th, 2011
If you have ever frequented a sushi restaurant, chances are you’ve eaten or seen inari sushi. Inari sushi is a pouch of fried tofu filled with seasoned rice. If you thought making a California roll was easy, you’ll be amazed as how easy it is to make inari.
For this recipe, I bought a package that has all of the needed ingredients for making inari.
The inari brand I bought
This came with seasoning (seaweed, sesame seeds, and other goodies), vinegar, and lemon juice. There are three of each one.
The tofu skins are separated into groups of 14.
Mix all of the ingredients into a bowl of warm (not burning hot) rice. The warmth of the rice will make it easier to mix all of the ingredients. I tend to leave out the lemon juice when using this particular brand because it makes the inari taste weird, but that is just my preference. All of the instructions in the back are in Korean so I have no exact measurement on how much rice to use but I normally use one cup of rice for one group of fried tofu.
Stuff the fried tofu pouches with the seasoned rice and enjoy!
See? Wasn’t that easy? This is great for anyone who hates, is allergic to fish, or is prone to food poisoning (like me). If you’re not planning to eat it right away, go ahead and refrigerate it so that it won’t go bad. However, do eat it soon or the rice may start to get hard.
- Mai Nguyen
Tags: Gut Check, Inari, Mai Nguyen, Northern Virginia, Northern Virginia Magazine, NoVA, sushi