Convenience Foods: Inari Sushi

Inari sushi are one of my favourite specialty sushi at the all-you-can-eat sushi restaurants I frequent. If you’re watching your pocket book, however, they’re a snap to make at home with just a few ingredients. Traditionally filled with cooked and seasoned sushi rice, they may be served plain or topped with egg salad, tuna salad or a variety of other sushi fillings. I’ve also filled the tofu pockets with a somen noodle seafood mixture and with leftover Arborio seasoned Korean style (Yubu Chobap).

You can make your own fried and seasoned tofu pockets, but why bother, when you can buy a can of 16 half pockets for a fairly reasonable price (~$5 CDN, locally) and save yourself the mess? Leftover tofu pockets freeze well in the seasoning liquid once the can has been opened, so they’re practical for single diners.

Seasoned Fried Tofu Pockets

Lap Cheong Sausage Inari Sushi

Lap Cheong Sausage Inari Sushi – makes 15-16 inari sushi

1 cup raw sushi rice, cook as per package instructions
4 lap cheong sausages
2-3 tbsp seasoned rice vinegar to season the cooked sushi rice
1 can Hime brand inarizushi

Optional add-ins:
1/4 cup of finely cubed cooked carrot, thawed frozen peas or thawed corn kernels (omitted)
6-8 shiso leaves, julienned
a couple of sweet Japanese thin omelettes (usuyaki tamago), rolled and cut into 1/8 inch strips

Once cooked, you’ll have about 3 cups of rice, enough to fill 15-16 inari sushi. When cooking the sushi rice, lay the sausages over the top of the rice, cook, then remove the sausages and dice. Add the diced sausage to the cooked rice and cut in along with the rice vinegar.

For ease of stuffing the tofu pockets, use 2-3 tablespoons of the rice mixture, shape into an oval and insert it into the opened tofu pocket.

12 thoughts on “Convenience Foods: Inari Sushi

    1. There are SO many add-ins to the rice or toppings that meat is just one version. I wanted to use up some Chinese sausage from my freezer so I was going for a ‘fried rice’ version. I’ve also done a Korean treatment with leftover Arborio rice and another version with somen noodles mixed with seafood (fake crab legs).

      https://aboleyn01.wordpress.com/2015/06/07/korean-inari-sushi-yubu-chobap-and-a-more-traditional-version/

      https://a-boleyn.livejournal.com/152574.html

      PS: The use of the fried tofu pockets is what makes them ‘inari’ or fox sushi, AFAIK. πŸ™‚

      1. Thank you for the links.
        Since I have never seen tofu pockets and don’t know how to make them (if you do, please tell me!), I just fake it with nori strips and call it inari.
        As to meat, when my oldest granddaughter was 4, I taught her to roll sushi, but she insisted on using chicken nuggets instead of fish and/or veggies. Whatever rocks your boat!

      2. I don’t make the seasoned tofu pockets myself, I just buy the canned ones. Hime makes a decent brand which isn’t too pricey.

        https://www.japancentre.com/en/products/1513-hime-inari-fried-tofu-wraps

        Of course, there ARE recipes for making your own … I just can’t be bothered. πŸ™‚

        https://www.ehow.com/how_7355258_make-inari-pouches.html

        Your grand-daughter’s chicken nugget sushi rolls sounds brilliant. You can add them to the onigiri-razu that you used to make. πŸ™‚

      3. Thank you for the links. Unfortunately, the canned ones are not kosher, so I can’t use them.
        I see why you don’t want to bother making your own tofu pockets. I might try one day, but meanwhile, I’ll just keep on faking them.
        P.S. Whatever my granddaughter does, it is always brilliant, but then I am just a little biased!

  1. Such an inventive way with tofu “wraps”! You know, I keep away from there whenever in Japan because they are always filled with rice and nothing else (and they are sweet!).

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