Ingredients

Method

Note: Inari Tofu Skin Pockets can be bought ready made. If you have these available, skip ahead to the method for Inarizushi.

Rinse the dried tofu skins briefly under cold water.

Fold each tofu skin in half, then again into a quarter so you have a pocket shape.

In a large pot, bring the soy sauce, sugar, mirin, and water to a boil.

Once boiling, add the folded tofu skins. Make sure they are submerged in the liquid. You may need to place a smaller lid or plate on top of them to keep them submerged.

Reduce the heat to low and let the tofu skins simmer for about 2 hours, or until they are soft and have absorbed the flavors of the liquid.

Let the tofu skins cool in the liquid, then squeeze out the excess liquid before using them in the Inarizushi recipe.

Inarizushi

Rinse the sushi rice under cold water until the water runs clear. Then cook the rice according to the package instructions.

While the rice is still warm, mix together the rice vinegar, sugar, and salt, then fold this mixture into the rice.

Let the sushi rice cool to room temperature.

Once cooled, stuff the Inari tofu skin pockets with the sushi rice, and serve.