How to make Inari Sushi (Sushi in Aburaage pouch) 〜稲荷寿司〜 | easy Japanese home cooking recipe

welcome to Tai's kitchen today I'm going to show you how to make inar sushi so I've already made several different kinds of sushi and this is also another variation of sushi outside Japan I've probably never seen this but in Japanese sushi restaurant except for really expensive sushi restaurants you'll be able to find this quite commonly or also you can find this for vento or convenience stores what it is that sushi rice put inside of abur which is fried tofu if you want to try to make this from scratch then it's quite a hassle but I found this pre-made package of inad Zushi so if you're able to get this then you can make this quite easy yourself and it's also strictly vegan and I'm also showing how to make this authentically yourself I'm also making two other kind of variation to put inside so I hope you give this a try yourself and try this very delicious dish of sushi yourself as well then let's get [Music] started here are the ingredients for inar Zushi and two other variations so this is the package of the inar Zushi for those you might be learning Japanese This na is not the same as what you may know this is the old character for na it came from this country character and turn into current knot and pretty much in any Asian supermarket I ever was able to find these so if you want to make unit quickly you can use these and if you want to make it authentically this is abur what it is is fried tofu in some big Asian supermarket you may be able to find this but if you're not able to find it then you can just use this and of course Japanese sticky rice and then for the seasoning for the enushi I have soy sauce sugar and then for the seasoning for the sushi rice I have here rice wine vinegar if you don't have rice wine vinegar you can use either apple vinegar or white wine vinegar and also sugar and salt and as for the variation to mix into enushi I have rastu sesame seeds and also here I have takuan this Japanese stop pickle dyon radish then let's get into it so as the first thing let's rinse the rice if you don't know more about how to cook Japanese rice properly please watch my other video on that but today I'm just going to show you very quickly how to do this so on a pot I'm going to put in one cup of rice and here I'm going to put some water then just going to mix it like this with your hands just about 10 to 20 times or so add some water and then use a colander then we'll put the rice back in the pot and then we're going to mix it with hands like this and rub the rice grains against each other and then put some water again and then we're going to leave it like this for about a minute or so and let the water drain so after about a minute so the water has drained get rid of this water and then put this back in the pots and then here for the sushi rice I'm going to put one to one ratio of water to rice and to this I want to get a little bit of depth of the flavor and also ROM to the flavor I'm going to put a strip of comu this is about 2.5 g put in here and then we're going to let the rice soak in the water for about an hour like this so as we're waiting for the rice let's prepare other ingredients so this is the tan this is a pickle D radish not going to be needing that much just probably that much is enough then we're going to First Slice these then I'm going to lay it flat like this and then I'm going to keep cutting like this till I have small strips so just like that then let's cut up the ab today I'm just going to need two of these I just need to cut them half like this as the next thing we're going to do a process called Aban Nuki which means to get rid of oil because these abag has been fried in oil and has a little excess oil and doesn't give a good flavor to it so we're going to do that and by the way if you have these packages you don't need to do these process at all so in a boiling water I'm going to put these AB in here so you don't need to cook this just need to soak it in this hot water like this and then cooking for about 30 seconds or so just take it out turn it off and I'm going to put this aside and cool off so now about a minute has passed this is cool off I'm going to do the next step for two purposes one to get rid of excess liquid but also to make it easier to open up what you're going to do is take a chopstick like this and then I'm going to roll it down like this and this gets rid of this excess water like this and then also helps open up like this so this is what you want because you're going to put the rice in this pocket right here so just like that now we're going to cook these abag in marinade sauce so in a small pot half2 cup of water 1 and 1/2 teaspoon of sugar and one teaspoon of soy sauce then we're going to put these Al in here then we going to turn the heat to high and bring this to boil so once this has come to boil I'm going to turn to heat to low and then cook like this in low heat even when you're mixing like this make sure you don't poke a hole in the abag then we're going to cook like this in low heat for 10 minutes or so so 10 minutes has passed so this has been cooked in the marinade sauce and then I'm going to put this as side and let it cool off and let the aboda get soak in this marinade sauce so as the next thing let's make the vinegar mixture for the sushi so in a small pot we're going to put 2 tbspoon rice wine vinegar you can also use apple vinegar or white wine vinegar then here 1 1/2 tblspoon of sugar and half then also half teaspoon of salt just about half and now we're going to turn the heat to medium and dissolve the sugar and salts so once everything has been dissolved then this is finished so an hour has passed as you can see the rice is soaking the water I'm going to turn the heat to high and bring this to boil so once this come to a boil I'm going to give it a little mix right here and then turn heat to simmer and cook like this and simmer for 10 minutes so 10 minutes has passed then let's turn heat off and we're going to keep the lid on and let it Steam on its own heat for another 10 [Music] minutes so 10 minutes has passed then this is finished get the combo out of it and then mix this like this so then let's mix the rice with the vinegar mixture so to do that I'm going to use a wooden bowl like this called hyai nowadays you can find this quite easily in internet but if you don't have it you can use just a regular Bowl but this is a merit of soaking the water from the rice so it doesn't get too watery but to put the rice directly to this when it's dry the rice is going to stick to the surface pretty badly so I'm going to W it just a little bit so just like that and then to leave it this will be too wet I'm going to dry with a hand towel like this and this hondai is ready to make sushi rice I have more detailed video on it if you want to know more in detail then please watch my other video on that then I'm going to put the rice in here then before it gets cold I'm going to put the vinegar mixture in it just half of it first and then we're going to mix it like this try not to smoo the rice grains and as I do that I'm going to use a fan like this and then fan from the side like this so that gets cooled at the same time so then with that the sushi rice is finished so leaving like this in open air it's going to get dry I'm going to cover this with a wet towel like this so this doesn't get dry so as the next thing let's prepare this coating for the United Zushi you don't want it too wet so I'm going to squeeze in just very slightly like this so that you don't have the wet AB be very gently make sure you don't poke a hole so then that's that then also for this package so this is exactly the same as what we have here then what you want to do is take one sheet like this and then there's side that's closed there's side that's open and then you want to very gently open up like this and to make sure you do it very very gently otherwise it'll puncture a hole then you have the opening like this so again very gently I'm going to try to open this from the [Music] bottom so just like that and this also finished so as the next thing to the sushi rice I'm going to mix in sesame seas and also takuam and make the variation of the Inari I'm just going to take in a little bit of rice and just mix this in right here it's really a prefer thing how much you want to mix it in and also here and also probably just half of this so just like that so then we're finally ready to put everything together so in order to work with the rice I want to make soal TAMU which is the water to put on your hands so that the rice doesn't stick to your hands plain water is kind of make it watery so for half a cup of rice I'm going to put about half a teaspoon vinegar then this is ready so in order to put in here and then put the U on your hands what you want to do is kind of make a kind of like a TA Oni like this and then you want to put this in here like this then just like that this is [Music] finished so just like that then let's make with other variations and then also with pickle D [Music] radish so with that this inad Zushi is finished but it might be a little bit hard to differentiate from each other so for the Sesame I'm going to put a little B Sesame on the top and for the pickle ones I'm going to put a little bit of pickle on the top then this is done for that let's [Music] eat oh this looks totally delicious now let's eat vas okay let's start with our regular Inari oh that's so totally delicious so this sweet salty covering of the Abu with the fried tofu it's really juicy and then with a sushi rice that's a little bit sourness to it it's just really great combination and on with sesame seeds Doug Moss also very delicious with a little bit of smokiness of the roasted sesame seeds adds a lot of layer to the flavor also really good then with a pickle D radish so this pickled radish adds a little saltiness to it also quite very delicious and then to vary it just a little bit more you can put in a little bit of soy sauce to it just like regular Sushi and also a little Wasabi to it so I'm going to put a little Wasabi on it and just a little bit of soy sauce to it DG mous so this Wasabi gets a little kick to the flavor and the fresh soy sauce gives also another layer this is just also really good oh so delicious and then say some SE with wasab and soy sauce so I'm not quite sure if whatab go well with a pickle let's give it a try I think the pickle ones is better without the Wasabi oh that's so totally delicious go much stop oh that was so totally Savory so as you saw making this inar Sushi it's probably not the easiest variation of sushi to make but if you already done several kind of sushi and just kind of try to find something new then I think this is definitely for you to try it out and also this is strictly vegan and so if you're vegan or if you're inviting your vegan friends this may also be an interesting variation to try out and today I made two variations of flavor with sesame seeds and also with pickle radish but you can also be very creative what to put inside like the sushi ginger that comes with it you can cut it up and put inside as well or adame or avocado whatever you think might match Sushi then you can also try to just mix it inside so I hope this video gave you have new ideas what to cook for Japanese food if you did enjoy my video I'd love it if you get the like button for me and if you have any questions or requests or any feedback I love it if you could write anything in the comments below and if you want to see more of these video or support me please subscribe otherwise I look forward to see you in the next video bye [Music]