- 1 cup raw sushi rice
- 2 Tablespoons seasoned rice vinegar
- 1 Tablespoon water
- 1 teaspoon sugar
- ¼ teaspoon dashi powder (optional)
- 1 can inari (seasoned fried tofu pockets)
- 1 egg
- 2 Tablespoons neutral oil
- ⅓ european cucumber
- 3 oz takuan yellow pickled daikon (about 4 inch piece)
- 8 imitation crab sticks
- 2 Tablespoons toasted sesame seeds
- Combine the rice vinegar, water, sugar, and dashi powder and stir until the dashi powder has dissolved. Set aside.
- Wash the rice in a heavy bottom pot gently scrubbing the rice with your hands. Drain the water and repeat a couple of times until the water drains clear. Drain the water completely.
- Add 1 cup plus 2 Tablespoons of water to the drained rice and bring the rice to a simmer over medium heat. Stir the rice gently with a fork or spatula to loosen any bits stuck to the bottom.
- Cover the pot with a lid and lower the heat to medium low. Cook for 10 minutes. Stir the rice once more, cover again, and lower the heat to low. Cook for 8 minutes. (The rice should be fully cooked, if not, add a couple tablespoons of water and continue cooking with a lid on low for 5-7 more minutes.)
- Turn off the heat and let the rice rest for 5 minutes.
- Scoop the rice into a large bowl and sprinkle with the rice vinegar. Using a chopping motion with a spatula, mix and cool the rice for a minute. Set the rice aside to cool to room temperature.
In the meantime, prepare the add-ins:
- Crack the egg into a small bowl and whisk. Set aside.
- Heat a nonstick skillet over medium heat for a couple minutes. Add the oil to the pan. Take a paper towel and crumple it. Use the paper to wipe the oil around the pan, leaving just a thin film of oil. (Keep the paper towel to wipe the pan again after the crepe is made.)
- Add 2 Tablespoons of the egg to the pan and swirl it to cover the bottom of the pan. Keep swirling until you don’t have any more liquid egg to swirl.
- Cover the pan with a lid and cook the egg for 20 seconds and then take the lid off.
- Blow onto the egg. (The edge will lift up). Flip the egg with chopsticks or a spatula and cook the other side for another couple of seconds.
- Transfer the egg crepe to a plate and repeat. Set the crepes aside to cool slightly. Then cut the egg into 5-6 strips and then cut across the strips to create small pieces. Set aside in a bowl.
- Cut the crab stick into 5 bite sized pieces and then lightly shred it with your hands and add it to the bowl with the egg crepe.
- Slice the cucumber in half and scoop out the seeds with a small spoon. Then slice the cucumber into thin pieces and then stack the slices. Cut across the cucumber into matchsticks. Finally cut the matchsticks into a small dice and add it to the other ingredients.
- Cut the daikon pickles in the same way as the cucumber so it’s a small dice. Add the pickles to the bowl.
Assemble the Inarizushi:
- Once the rice has cooled, add the other ingredients including the sesame seeds. Mix the rice gently.
- Open the can of inari and gently squeeze the inari to eliminate excess liquid.
- Open the pocket of the inari gently with your fingers and stuff it with several tablespoons of the rice mixture using your hands. (it’s very fragile and tears easily.)
- Set it aside on a platter and continue stuffing the rest of the inari pockets. You will use the entire can and may have some rice leftover.
- Serve the stuffed inarizushi right away or within a couple of hours.
These inarizushi are best the day they are made but leftovers can be refrigerated and served the next day.
Keywords: sushi, inari, tofu, cucumber, rice, japanese, sushi rice, daikon, crab