Inari Sushi (Inarizushi)

i. Lay each aburaage on a board and roll firmly with a rolling pin (or a round chopstick/bottle) to loosen the inner layers. This breaks the delicate web inside so the pouch opens cleanly later and fills without tearing.

ii. You’ll feel the tofu become slightly more pliable and see faint lines appear. Stop before it cracks. If one does split, keep that piece for the “open-face” topping style explained later.

i. Bring a pot of water to a vigorous boil (100℃/212°F) and add the pouches.

ii. Keep them submerged with a drop lid or heatproof plate for 2 minutes. This “aburanuki” blanch removes factory oil so the tofu absorbs seasoning instead of repelling it.

iii. You’ll smell the raw oil fade. If the water goes cloudy, you’re doing it right. If you can’t submerge them fully, rotate with tongs to expose all sides.

iv. Tip the pouches into a sieve, rinse under cold water to stop carryover heat, then gently press between palms to remove excess water. This prevents diluted seasoning later and cools them for clean handling.

v. Use a sharp knife to trim 2-3 mm off one short edge. That clean cut will be your opening.

i. In a small pan, combine light soy sauce, dashi stock, mirin, and sugar. Bring just to a boil over medium heat, stirring to dissolve sugar. Aim for a gentle simmer.

ii. Once you no longer smell alcohol, slide the pouches into the broth.

iii. Reduce to a gentle simmer (about 85-96℃/185-205°F), and cover with a drop lid so every piece stays submerged.

iii. Cook until the liquid reduces to about one-third. Avoid vigorous stirring, swirl the pan if needed. If it reduces too quickly, add a splash of water to prevent scorching.

i. Transfer pouches and liquid to a shallow, lidded container; let steam dissipate, then chill to 4℃ (40°F) before sealing.

ii. Rest at least 1 hour (overnight is best) so the seasoning migrates evenly from surface to center.

i. Stir rice vinegar, sugar, and salt until dissolved. Spread hot, just-cooked rice in a wide pan or bowl. Drizzle the vinegar mixture.

ii. Then fold with a paddle while fanning until the grains turn glossy and separate yet still tender.

i. Working one at a time, pinch the trimmed edge and gently separate to form a pocket. If you feel resistance, wiggle a fingertip inside to release the inner layer rather than pulling hard.

ii. Divide the rice into equal portions, roughly 45-60 g (1½-2 oz) for standard inari. With wet hands, press each portion into a compact barrel that holds together without squeezing out starch. If rice sticks, re-wet your hands. If it crumbles, it’s too cool, cover briefly to trap warmth.

iii. Nestle a rice log into each pouch and tuck the edges around it.

iv. Use the back of a damp spoon to coax the rice into corners, keeping the top surface slightly domed.

v. Fold excess skin over itself once or twice to create a neat seam.

vi. Then flip seam-side down so it self-seals under its own weight. The surface should look satin-glossy and springy to the touch.

i. For modern open-face inari (nose-inari), trim the folded flap off, leaving ~1 cm of tofu rim to “wall” the rice.

ii. Stand the pouch up.

iii. Spoon on toppings, pressing lightly so they adhere.