How to Make Inari Sushi: Simmering Aburaage and Filling Variations

Inari sushi is a Japanese home-cooking classic: sweet-savory simmered aburaage (fried tofu skin) stuffed with vinegared rice. Perfect for bento and delicious even at room temperature. In HCMC, you may wonder where to find aburaage or how to simmer it just right. This article covers everything from simmering aburaage to making sushi rice and trying different fillings.

What Is Inari Sushi

Inari sushi uses aburaage (said to be the favorite food of foxes, the messengers of Inari shrines) simmered in a sweet-soy broth and stuffed with sushi rice. Kanto-style is barrel-shaped and sweeter; Kansai-style is triangular with a lighter flavor.

A staple for picnic lunches, sports days, and cherry blossom viewing (hanami). In HCMC, just order aburaage and sushi vinegar on Farmi and you can make them at home.

Simmering Aburaage (Basic Recipe, 10 Pieces)

Ingredients

• Aburaage: 5 sheets (cut in half for 10 pieces)
• Dashi stock: 200 ml
• Soy sauce: 3 tbsp
• Sugar: 3 tbsp
• Mirin: 2 tbsp
• Sake: 1 tbsp

Preparing Aburaage

Blanch aburaage in boiling water for about 1 minute to remove excess oil. This allows the simmering broth to absorb properly. Drain, let cool slightly, then gently squeeze out water. Cut in half and open into pouches.

Simmering Tips

Combine dashi, soy sauce, sugar, mirin, and sake in a pot and bring to a boil over medium heat. Arrange aburaage without overlapping, place a drop lid (otoshibuta), and simmer on low for about 15 minutes. Cook until the liquid is nearly gone. Let cool in the pot so the flavor continues to absorb.

Stop cooking when a little liquid remains; as it cools, the flavor deepens further. This technique is called "nifukumeru" (simmer and infuse).

Making Sushi Rice

Ingredients (2 Cups Rice)

• Rice: 2 cups (freshly cooked)
• Vinegar: 3 tbsp
• Sugar: 2 tbsp
• Salt: 1 tsp
• White sesame: 1 tbsp (optional)

Transfer hot rice to a bowl and drizzle the seasoned vinegar (vinegar, sugar, salt mixed together). Fold gently with a cutting motion using a rice paddle while fanning to cool. Once the rice reaches body temperature, fold in white sesame.

Important: let the rice cool before stuffing into aburaage. Hot rice will dissolve the simmering broth in the aburaage, making the flavor watery.

Stuffing the Rice

Gently squeeze the simmered aburaage and open the pouch. Take about 2 tablespoons of sushi rice, loosely form it, and place inside. Don't press hard; just lightly shape it. Overstuffing makes the texture dense.

Fold the opening inward for barrel shape (Kanto-style), or leave it open and pinch into a triangle for Kansai-style.

Filling Variations

Basic White Sesame Sushi Rice

The simplest version. The nutty sesame pairs perfectly with the sweet-savory aburaage. Start here if you're making them for bento.

Chirashi-Style Inari

Top the sushi rice with salmon flakes, shredded egg crepe (kinshi tamago), and chopped nori. Colorful and great for parties or entertaining.

Edamame and Umeboshi Inari

Mix chopped umeboshi (pickled plum) and boiled edamame into the sushi rice. Refreshing and perfect for HCMC's hot climate.

Sweet-Savory Soboro Inari

Mix chicken soboro (crumbled sweet-savory chicken) into the sushi rice. Double umami from both aburaage and soboro makes this a hearty option.

Bento Tips

Inari sushi is ideal for bento. Delicious cold, easy to eat by hand, and kids love them.

• Simmer aburaage the night before: overnight soaking deepens the flavor. Just stuff rice in the morning
• Stuff loosely: packing tight makes them hard. Just lightly shape
• Wrap each piece in plastic: prevents sticking in the bento box and makes them easy to grab
• Include an ice pack: essential in HCMC's heat. Avoid long room-temperature storage

Inari Sushi Ingredients on Farmi

Everything you need for inari sushi is available on Farmi.

• Aburaage: the star ingredient. Blanch and simmer, that's it
• Sushi vinegar / vinegar: essential for sushi rice
• Soy sauce / mirin: the base for the simmering broth
• White sesame: mix into the rice for a nutty aroma

Order in Japanese, cold-chain delivery in as fast as 1 hour.

Frequently Asked Questions

Q1. Is blanching aburaage to remove oil necessary? Yes. Without removing excess oil, the broth cannot penetrate and the flavor won't absorb properly. Boil in hot water for 1 minute, or place on a sieve and pour boiling water over them.

Q2. Can inari sushi be frozen? Yes. Wrap each piece individually in plastic wrap after stuffing, then freeze. Thaw naturally or warm lightly in the microwave when ready to eat. Best consumed within about 2 weeks.

Q3. How long do simmered aburaage keep? About 3 to 4 days in the refrigerator. Store in an airtight container with the simmering broth. Frozen, they last about 1 month.

Q4. Can I use plain rice instead of sushi rice? Sushi rice is standard, but for kids or those who dislike sourness, plain rice mixed with white sesame works well too. The richly seasoned aburaage provides enough flavor on its own.

Q5. Where can I buy aburaage in HCMC? Search for "aburaage" or "Japanese fried tofu skin" on the Farmi app. Cold-chain delivery ensures freshness.

Summary: Inari Sushi for the Whole Family in HCMC

Once you master simmering aburaage, making inari sushi is as simple as stuffing rice. Great for bento, home parties, and everyday meals. In HCMC, Farmi has all the aburaage and seasonings you need to make them just like in Japan.

Download the Farmi app and get inari sushi ingredients delivered in as fast as 1 hour.

Note: this article and some images were created with the help of AI (artificial intelligence) and reviewed by our editorial team before publication.