Delicious Even Cold! Our Family's "Inari Sushi"

Delicious Even Cold! Our Family's "Inari Sushi"

This is our family's secret Inari sushi with well-seasoned aburaage. It tastes great even cold.

Ingredients: 30 pieces 20 pieces

4 rice cooker cups (720 ml) 【3 rice cooker cups (540 ml) 】
Kombu based dashi stock (3 cm square pieces)
3 pieces [3 pieces]
Aburaage (half size)
30 pieces [20 pieces]
6 tablespoons [4 tablespoons]
●Brown soft sugar (or granulated sugar)
2 tablespoons [1 and 1/3 tablespoons]
1 heaped teaspoon [1 teaspoon]
4 and 1/2 tablespoons [3 tablespoons]
★Brown soft sugar (or granulated sugar)
150 ml - 180 ml (as much as you like)【100ml】
★Soy sauce
3 and 1/2 tablespoons [2 tablespoons]
1 scant teaspoon [1/2 teaspoon]
200 ml [200 ml]


1. Briefly boil the aburaage to remove excess oil and drain. Cut in half and open the pockets. Or use pre-cut aburaage that's meant to be used for inari sushi (you just need to boil it to remove the excess oil).
2. Put the ingredients marked ★ in to a pot and bring to a boil. Add the aburaage. Use the other side of cooking chopsticks to prevent tearing.
3. Cover with a lid and let it boil. Then simmer over low heat for 5 minutes. Turn off the heat and leave to cool. The flavor will soak in. It tastes even better if you set them aside overnight.
4. Rinse the rice and drain in a colander for 30 minutes. Cook it in a rice cooker with a bit less water than usual and kombu.
5. Combine the ● ingredients to make sushi vinegar. Transfer the steamed rice to a bowl. Add the sushi vinegar and mix briskly.
6. Squeeze the aburaage lightly to remove the liquid. Shape the rice into barrels and stuff into each pocket.
7. Refer to the amounts indicated in [ ] when you want to make 20 pieces.
8. For your information... When the aburaage is cooked the Step 3, flip over once to let the flavors absorb.
9. It's always popular with guests!

Story Behind this Recipe

I made this because my family simply loves inari sushi!