Sushi has become such a mainstream product! We all seem to enjoy Nigiri (sushi rice topped with fish or egg, sometimes held together with a ribbon of nori), Maki (rice and stuffing rolled in nori), Uramaki (as maki but with rice on the outside), Temaki (in the shape of a cone) and Oshi (pressed rice, in the shape of a block).
Inari and Nare sushi are clearly the less known kinds of sushi.
Nare Sushi is made with fish and is fermented for 6 months. Impossible to buy where we live.
Inari Sushi is made with a pouch of deep-fried tofu (inari age) and sushi rice, originally without a topping. The tofu pouch is fried in oil, then cooked in water to remove excess oil, then cooked in dashi with soya, squeezed to remove most of the cooking liquid and then stuffed with hand-warm sushi rice. Fortunately, the pouches you can buy are ready to be stuffed, so making inari sushi is not too much work. The challenge is of course in cooking the rice and turning it into shari (the vinegar seasoned rice that is the key to tasty sushi). Another challenge is eating Inari Sushi because the pouches tend to be rather oversized.
The art of cooking rice, regardless if you make risotto or sushi, starts with the right rice. Cutting corners will lead to a disappointing result. You need short grain Japonica rice (uruchimai) when making sushi.
A dry, cold, crisp sake will be very nice with your Inari Sushi.
Choosing the right wine is not straightforward. You could think of a sparkling wine (great with the sweetness of the sushi), for instance a prosecco from Italy. We would suggest a prosecco produced by Corvezzo. An affordable, vegan, organic wine with just a touch of sweetness.
Another approach is to serve a sweeter wine, for instance a glass of Pacherenc du Vic-Bilh from the Southwest of France. Wine that comes with aromas of fruit and honey. The wine has freshness and is well balanced.
What You Need
- Tofu Pouches
- Sushi Rice
- Rice Vinegar
- (optional) Topping
What You Do
Gently wash the rice, until the water is clear. Leave to soak for 30 minutes. Cook the rice according to the instructions on the package but use less water. Leave to rest for 15 minutes.
Make awasezu by adding some salt and sugar to the vinegar. If it doesn’t dissolve, heat the mixture gently.
Now transfer the rice to a low bowl (a hangiri) and add the vinegar to the rice. After 30 seconds use a broad spoon (or spatula) to combine the rice and the vinegar. This is the moment to use a fan. According to some this is to cool the rice, according to others it should be done to remove excess vinegar. Leave the rice to rest at room temperature under a damp cloth for one hour.
Depending on the package you may want to wash or squeeze the pouches. Stuff them with rice, serve on a plate with the open side down and enjoy your traditional Inari Sushi.
We love to combine the rice with some sliced kimchi, stuff the pouch and top it with fish eggs.
Ratios are very important when preparing shari. We suggest using the following:
- 1 cup of rice
- 1 cup of water (or a bit less, depending on the instructions)
- 30 cc of rice vinegar
- pinch of salt
- ½ – 1 tablespoon of sugar (depending on your taste)