The development of inari sushi originated in the Edo Period of Japan, 1603-1868. It is named after the Shinto deity of rice, Inari Okami (kami means deity/god). Fried tofu was offered in Shinto Shrines initially, and they stuffed with newly harvested rice, all leading to Inari Sushi. It has become a convenient “fast food” in Japan, something easy to make, eat and you can carry them easily. I love this dish but never tried to make it from scratch and the tofu pockets purchased at the store have a short half life. However, I have found a wonderful option, canned fried soy bean curd pockets (Shirakiku Inarizushi No Moto – Japanese Seasoned Fried Soy Bean Curd, have a long half-life, can be opened anytime you wish and actually taste good. So it makes the assembly of Inari Sushi easy.
Inari Sushi
Ingredients
- 1 cup Shirakiku Inarizushi No Moto rice2(https://www.amazon.com/dp/B0817F9HWT?ref=ppx_yo2ov_dt_b_fed_asin_title)
- 2 tbsp Rice Vinegar
- 1 tbsp Honey
- 1 tsp sea salt
- 1 can fried tofu pockets (https://www.amazon.com/dp/B002AUXLLI?ref=ppx_yo2ov_dt_b_fed_asin_title&th=1)
- 2 tbsp white sesame seeds
Instructions
- Wash the rice until the warer is clear. Place in a rice cooker and cook.
- Add the rice vinegar, honey and salt to a small glass bowl. Mix well until the salt dissolves.
- When the rice is done cooking, let it sit for about 15 minutes.
- Then slowly pouring in the rice vinegar mixture mix the rice with a rice paddle continuously until all the rice vinegar is poured in. Add the sesame seeds and mix well.
- Open the can of tofu pockets and fill them with the sushi rice.
- You can sprinkle black sesame seeds on the top of each pocket if you wish.
