It wasn’t until Joseph and I went to an “all-you-can-eat sushi” restaurant called Robson Sushi that I realized “inari” (tofu sushi) and tomagoyaki” (egg sushi) existed.
After a few clicks here and there, I found out that Inarizushi is also known as “stuffed sushi.” It uses tofu instead of vinegar rice on the outside and usually contains the vinegar rice on the inside. The tofu “pouch” is deep fried to create “aburaage,” or fried tofu bags.
At first, I improvised using “tofu puffs”. I found out that you could make more sushi using these kind than to get the real tofu packets from the store. (Tofu puffs are less expensive and they form a solid base after you cut it in half.
These semi-homemade recipe came together quickly and most satisfactorily. Considering that the rice was prepared in a rice cooker and the tofu puffs were sold prefabbed, the only real work was measuring the dressing, toasting some sesame seeds, and assembling the whole package.
- 1 1/2 cups uncooked sushi rice
- 1/4 cup rice vinegar
- 3/4 teaspoons salt
- 3 tablespoons sugar
- 1 package tofu puffs (cut in half)
- 1 1/2 tablespoons white sesame seeds
- scallions (finely chopped)
Tofu Puff Seasoning: 6Tbsp sugar, 6t mirin, 1T soysauce
1. It is crucial to wash the tofu puffs with hot water so as to remove the excess oil in it.
2. Toss the Tofu puff seasoning and let the tofu soak for a bit and until it boils. (2-3 min.)
3. Drain the excess seasoning and lay the pockets on a plate.
4. Take a spoonful of cooked vinegar rice and place it into the pockets, making sure it is snug.
5. Garnish with scallions and sesame seeds.
6. Okay… now it is time for some Sushi party ^^,