My Grandma's Recipe! Juicy Inarizushi

My Grandma's Recipe! Juicy Inarizushi

A technique using sushi rice!! My grandmother's inari sushi are quite small, so the dashi stock flavor is concentrated and and juicy. The sushi rice with sesame seeds and the sweetened aburaage is delicious.

Ingredients: 20 pieces

10 slices
White rice
3 rice cooker cups (450 g)
For seasoning the aburaage:
○Bonito & kombu dashi stock
300 ml
○Soy sauce
50 ml
○Sugar (a bit of brown sugar, granulated sugar, and caster sugar)
2 tablespoons
3 tablespoons
50 ml
For the sushi vinegar:
(ratio) 2 (60-70 ml)
White sugar
(ratio) 1 (3 tablespoons)
Roasted sesame seeds
2 tablespoons


1. Prepare the aburaage. Cut in half, and open up the flaps to create pockets. Boil hot water, simmer the aburaage for 30 seconds, then drain in a colander.
2. In a pot, pour 400 ml of dashi stock with the aburaage. There should be enough to submerge the aburaage, and add the flavoring ingredients. Adjust to taste.
3. Cover with an otoshibuta drop lid, and boil for about 10-15 minutes until a little broth is left.
4. For the sushi rice: Mix the sushi vinegar, briefly boil, and let cool. Transfer the slightly hard-cooked rice to a sushi rice tub or bowl, combine with the sushi vinegar and 2 large tablespoons of toasted sesame seeds. It also tastes great with black sesame seeds~
5. Stuff the sushi rice into the aburaage pouch. This time I didn't add sesame seeds (I forgot to buy it).

Story Behind this Recipe

I asked my grandma how to make these.