Vegan Bunny Elle

Inari sushi is a traditional Japanese sushi made with not seaweed but golden tofu pockets. It’s the easiest type of sushi to make in my opinions and so irresistibly delicious and beloved by people of all ages, especially children!

Not all sushi have seaweed or fish! Inari sushi, known in Japan as inarizushi, is a delightful departure from the more familiar fish-based varieties of sushi. Instead, it’s made of Inari age, which are deep fried and marinated tofu pockets and seasoned sushi rice.

Inari age is beyound question the heart and soul of this dish, it’s so incredibly juicy, umami, both sweet and savory – which is such an irresistible flavor combo! Check your local Asian grocery stores for Inari age and if no luck, I’ve found these canned Inari age online and tested them out, they work perfectly fine! You can also make your own by simmering deep fried tofu pockets in dashi, soy sauce, mirin and sugar however the tofu pockets themselves are quite difficult to find outside of Asia.

For fillings, seasoned sushi rice is a classic and it might be simple but it’s so yummy and as a kid I could not stop eating them! And you can also add extra toppings to them to add more flavors and nutrients.

Inari Sushi

A much underrated type of sushi that’s traditionally made with no fish or seaweed. These Inari sushi are the easiest to make and well loved by people of all ages! They are a perfect item for lunch box, bento box, or picnic.

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Ingredients Method Video Notes

Ingredients

  

For the Sushi Rice –

• 1 cup uncooked sushi rice aka short grain white rice
• 1 cup water
• 1 piece of kombu 2×2 inches
• 2 1/2 tablespoon sushi vinegar *see notes

For the Inari Sushi –

• 10 Inari age deep fried marinated tofu pockets
• Toasted sesame seeds for garnish optional

Optional-

• 1/2 avocado
• 1/4 cup sweet corn kernels
• 1/4 cup extra firm tofu cubes
• 1/4 cup chopped beets
• 1 teaspoon capers
• 1/2 nori sheet
• Steamed carrots and broccoli
• Nutritional yeast
• Homemade mayo *see notes
• Lemon
• Black papper
• Salt

Method

 

1. Make the sushi rice first, wash the rice in a generous amount of water, vigorously stir the rice grains with your fingers in clockwise or counterclockwise circles, you’ll see the water becomes opaquely white with the starch, drain, add more water, and repeat this process for 2-3 times then drain the water completely;
2. Transfer washed rice to the cookware you’re using, then add the fresh cup of water, if you’re using a rice cooker, select the white rice program and start;
3. If you’re using a claypot, Donabe, or other stovetop cookware, close the lid and bring the pot to a boil over medium-high heat, once you see strong consistent steam coming out of the pot, lower the heat to medium-low, and let it simmer for 35 minutes, then turn off heat, but DO NOT open the pot yet! Let it sit with the lid closed tight for another 15 minutes;
4. Once the rice is ready, season with the rice vinegar while the rice is still warm but not hot, mix the vinegar in with a spatula, using a slicing motion to avoid smearing the rice grains;
5. Open the inari age from the side and fill the seasoned rice into the pockets, these are now ready to eat! But if you’d like to add extra toppings, let’s keep going;
6. To make the creamy corn filling, combine the sweet corn, 1 tablespoon of homemade mayo, 1/2 tablespoon of nutritional yeast, small pinch of black pepper and salt, mix well;
7. To make the tofu beet salad, combine tofu, beet, chopped capers, 1 tablespoon of homemade mayo, shredded nori sheet, pinch of salt and squeeze of lemon;
8. Add the additional toppings to ianri sushi, enjoy!

Video

Notes

1. If you don’t have sushi vinegar, you can make your own by combining 2 1/2 tablespoon of regular rice vinegar, 1 tablespoon sugar and 1/2 teaspoon salt, make sure the sugar and salt are well dissolve;
2. You can use store-bought vegan mayo or make this homemade silken tofu kewpie mayo recipe