Inari-zushi
Pochettes de tofu frit mijotées au soja sucré, garnies de riz à sushi au sésame.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Cook the rice
Rinse the rice in a bowl until the water runs almost clear, then cook with the water for the rice in a rice cooker or a covered medium pot: about 12 minutes on low heat, then leave covered off the heat for 10 minutes to finish steaming.
- 300 g Japanese short-grain rice
- 340 ml water, for the rice
✅ C'est prêt quand : rice is tender, all water is absorbed, and small craters show on the surface
Open the tofu pouches
Roll a chopstick firmly over each aburaage to loosen the inside, then cut each one in half crosswise and gently open into pockets with your fingers. Place in a bowl, pour the boiling water over them to remove excess oil, then drain and squeeze each pocket gently.
- 6 aburaage
- 500 ml boiling water
✅ C'est prêt quand : pouches open easily into pockets without tearing
Simmer the tofu
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Season the rice
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Fill and serve
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Cook the rice
Rinse the rice in a bowl until the water runs almost clear, then cook with the water for the rice in a rice cooker or a covered medium pot: about 12 minutes on low heat, then leave covered off the heat for 10 minutes to finish steaming.
- 300 g Japanese short-grain rice
- 340 ml water, for the rice
✅ C'est prêt quand : rice is tender, all water is absorbed, and small craters show on the surface
Open the tofu pouches
Roll a chopstick firmly over each aburaage to loosen the inside, then cut each one in half crosswise and gently open into pockets with your fingers. Place in a bowl, pour the boiling water over them to remove excess oil, then drain and squeeze each pocket gently.
- 6 aburaage
- 500 ml boiling water
✅ C'est prêt quand : pouches open easily into pockets without tearing
Simmer the tofu
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Season the rice
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fill and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Inari-zushi is named after Inari, the Shinto god of rice, whose fox messengers are said to love fried tofu. It became a popular cheap street food in Edo-period Tokyo.
Today it's a staple of supermarkets, bento boxes and picnics, and is offered at Inari shrines across Japan.
⭐ Why It's Famous
Sweet, juicy and easy to eat with your hands, it's the friendliest kind of sushi, with no raw fish.
💡 Fun Fact
In eastern Japan inari-zushi is usually rectangular, while in western Japan it's often triangular, said to resemble fox ears.
All over Japan
34.97°N, 135.77°E
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