This style of sushi is made in a fried tofu pocket known as Inari Age. Each pocket is filled with sushi rice and a variety of toppings. You can make all of these or fill it with your favorite!
What is Inari Age?
Inari age are deep fried tofu pockets. Each piece has an opening which we will be filling with our rice and toppings in this recipe. I used the store bought version to save time on preparing my own.
I found inari age fairly easily at several of my local Korean markets. You can likely find these fried tofu pockets in the refrigerated section of your local Asian store. In this recipe I used the Misuzu brand version which comes with 16 pieces but any version will work. Here’s what the package looks like.
How to Make Inari Sushi
The process of making inari sushi may seem intimidating but I promise it’s not too bad! If one of the fillings in this recipe seems to time consuming or difficult, feel free to swap it with other fillings such as spicy mayo imitation crab, shrimp, avocado, or even just rice.
Prepare the Spicy Tuna Filling
Mix together sashimi grade tuna pieces, Japanese mayo, Sriracha, and sesame oil. Feel free to add more of one ingredient or another based on taste preference. Furikake is also a great addition.
Prepare the Kinshi Tamago (Shredded Egg Crepe)
Mix together the cornstarch and cold water. In a separate bowl scramble the egg very well with mirin and salt. Add the cornstarch mixture to the egg and mix until the color is cohesive throughout.
Add a thin layer of the mixture to a nonstick pan over medium heat. Cook until the surface has settled, remove from pan, and allow to cool.
Slice the egg crepe into very thin pieces about 2-3 inches in length.
Prepare the Tempura Scallops
I used small scallops which I found in the freezer section of my grocery store. After thawing under running water I rinsed, drained, and dried the scallops with paper towels. Ensure the scallops are completely dry prior to placing in the batter, otherwise they will separate.
You will need about 1/4 cup of tempura batter. You can use the boxed version mixed with water, however I made a quick tempura batter with 1/4 cup all purpose flour, 50 mL of ice cold water, and 1/4 portion of a scrambled egg.
Heat oil to 320ºF. If you don’t have a thermometer, check the temperature by placing the tip of your chopsticks in the oil. If bubbles form immediately, the oil is ready.
Dip each scallop into the tempura batter, remove excess, and fry in the oil for about 2 minutes until all sides are browned.
Imitation Crab and Seaweed Salad Fillings
I shredded about 1/2 cup of imitation crab using a fork. To find seaweed salad, you should be able to find a pre-made version at your local Korean grocery store along with other in-store made side dishes.
Prepare the Sushi Rice
Because I usually only cook 1-2 servings of any recipe, I like to keep instant microwavable rice on hand to save some time and prevent wasting any leftovers. In this recipe, I used the Nishiki brand medium grain rice which has worked well as a quick substitute for any sushi recipe I have made in the past. You can also cook sushi rice using the traditional method!
Prepare the rice according to the package. Add roughly 1 tsp of rice vinegar and 1/2 tsp of sugar. Mix well.
Shape the rice into ovoids (aka the oval version of a sphere) which are the length of the pocket.
Putting it Together
Drain the fried tofu pockets and use a paper towel to absorb any excess oil. Open each pocket using a chopstick along the opening and carefully separate the sides.
Add the rice ball to the inari age, use chopsticks to lightly mold to the edges of the tofu pocket.
Fill each with one of the 5 fillings. Top with sesame seeds and tobiko fish roe.
Inari Sushi
Ingredients
- 1 package fried tofu packets (inari age)
- 1 7.4 oz-package microwavable rice I used the Nishiki brand in this recipe
- 1 tsp rice vinegar
- ¼ tsp sugar
- 1/2 cup imitation crab shredded
- 1/2 cup seaweed salad
- 1-2 tsp tobiko fish eggs for topping
- 1 tsp sesame seeds for topping
For the Spicy Tuna Filling
- ¼ lb raw ahi tuna sashimi grade, 1/2" pieces
- 2 tbsp Japanese mayo
- 1-2 tbsp sriracha to taste
- 1 tsp sesame oil
For the Tempura Scallops Filling
- ¼ lb scallops rinsed and towel dried
- 1/4 cup prepared tempura batter made from scratch or boxed
- high heat oil for frying enough to cover the scallops
For the Kinshi Tamago (shredded egg crepe) filling
- 2 large eggs
- ½ tbsp mirin
- ½ tsp cornstarch
- ½ tsp cold water
- 1 pinch salt
- spray oil
Instructions
Spicy Tuna Filling
- Combine tuna pieces, Japanese mayo, sriracha, and sesame oil. Taste and adjust ingredients if necessary.
Tempura Scallops
- Ensure the scallops are completely dry
- Heat oil to 320ºF or until the oil bubbles when you place the tip of the chopstick in it
- Dip each scallop into the tempura batter, run along the side of the bowl to remove excess, and place into oil. Allow to cook until browned (around 2 minutes)
Kinshi Tamago (Shredded Egg Crepe)
- Mix together corn starch and cold water until well combined
- In a separate bowl, combine egg, mirin, and salt. Scramble well using chopsticks
- Add corn starch water mixture to the egg mixture. Mix until combined
- Heat a nonstick pan over medium heat
- Spray cooking oil and add a thin even layer of the egg mixture
- Cook until surface is set and remove from pan
- Once cooled, slice into very thin strips about 2-3 inches in length
Preparing the Sushi Rice
- Microwave instant rice according to package
- Add 1 tsp of rice vinegar and ¼ tsp of sugar. Mix well
- Once rice is cooled enough to touch, shape about 2 tbsp of rice into oval-like balls which are roughly the size of the inari fried tofu pockets
Preparing the Inari Sushi
- Drain inari age packets and pat dry
- Use a chopstick to carefully open each pocket
- Place 1 rice ball into the bottom of the pocket, slightly flatten to fill shape. Repeat for all 10 pieces.
- Add seaweed salad to fill the remainder of the first 2 pockets. Top with sesame seeds.
- Add imitation crab to fill the remainder of the next 2 pockets.
- Add kinshi tamago shredded egg to the next 2 pockets. Top with tobiko fish eggs.
- Add spicy tuna mixture to the next 2 pockets. Top with tobiko fish eggs.
- Carefully add tempura scallops to the last 2 pockets. Top with tobiko fish eggs.
