|nutritional information (per serving)|
View full nutritional information
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|amount per serving|
|% Daily Value*|
|Saturated Fat 0g||2%|
|dietary fiber 0g||2%|
|total sugar 7g|
|Vitamin C 1 mg||7%|
|Calcium 45 mg||3%|
|Iron 1 mg||4%|
|Potassium 50 mg||1 %|
|*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.|
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
Fried tofu pouches, known as aburaage, are very popular in Japan. In the 1980s, nearly 300,000 to 450,000 bags were being made daily and about a third of the soybeans used for tofu were used to make aburaage. The love for these delicious bags continues to this day.
In the US, these pouches are widely available in the refrigerated section of Asian supermarkets, but can also be bought canned from online retailers. Many tofu pockets are gluten-free, but double-check the label before buying if you have a wheat allergy in your home.
What is inari sushi?
For inari sushi, a bag of spiced fried tofu is filled with sushi rice. It is named after the Shinto god Inari, who is said to have had a fondness for tofu. These tofu pouches are a portable, healthy, everyday vegetarian and vegan dish.
You can dress these however you like as our recipe is just the simplest recipe for making inari. Use your imagination and other ingredients at your disposal to create your own version of inari sushi.
Tips for preparing inari sushi
- Place the cooked rice in the largest bowl you have – the more surface area, the quicker the rice will cool.
- Fanning the rice not only helps it cool; It also creates the beautiful shine that sushi rice is known for.
- As you add the vinegar-sugar mixture and seaweed, be sure to gently mix them into the rice. Don't over process the rice or it will become mushy.
Ways to refine inari sushi
For other fun aburaage lunches, use this recipe as a template and add steamed vegetables, furikake spice, radishes, avocado, thinly sliced seaweed, bamboo shoots, or proteins like crab, pork, or fish. However you choose to cook it, inari sushi makes a great lunchbox lunch at the office or at school.
They can also be stored in the fridge overnight and eaten cold.
What to serve with inari sushi
To make a full lunch out of these tasty treats, here are a few ideas for what to serve with them:
- Serve some soy sauce or tamari as a side to dip your inari sushi in.
- Wasabi is a great addition too, as each guest can add a dab or two to each bag depending on their heat tolerance.
- Steamed veggies like asparagus, broccoli, and mangetout make an ideal accompaniment to these pockets.
- Sesame seeds (white, black, or both) add some crunch and nutrition to the pockets, sprinkling on top if needed.
- A bowl of miso soup is also a welcome addition to an Inari sushi lunch.
“I can understand why Inari sushi is often packed in lunch boxes. They truly are the perfect take-out snack. The fluffy rice and pocket of fried tofu contrast nicely with each other. Working with the sushi rice can be messy – I recommend keeping a bowl of water all around so you can wet your hands to form the rice balls in between. —Patty Lee
2 cups sushi riceor medium grain rice
2 teaspoon granulated sugar
2 tablespoon rice vinegar
2 leaves norior Gim, crumbled
10 square Inari bagscut in half
Make the sushi rice
Gather the ingredients.
Cook the sushi rice according to the instructions in the rice cooker or in a saucepan on the stove.
Once the rice is done, fluff it up with a spoon.
Leave to rest for another 10 to 15 minutes with the lid closed.
In a bowl, mix the sugar with the vinegar and stir.
Place the rice in a very large wooden bowl or salad bowl. Spread in a thin layer to allow the rice to cool.
Cool the rice with a handheld fan or wave a magazine back and forth. When cool enough to touch, mix the vinegar and sugar mixture into the rice. Keep fanning out as you combine.
Assemble the inari sushi
Mix the crumbled seaweed into the seasoned rice.
Wet your hands with rice vinegar or water to keep the rice from sticking. Divide the rice into 20 portions by either weighing the total and dividing neatly or using a 1/4 cup measuring cup. Form into egg-shaped balls.
Press the rice firmly into the inari pockets. Repeat the process until you have used up all the rice and pockets. Serve immediately.