Inari Nigiri (1 Pc) Recipe

Prepare aburaage

If using store-bought aburaage, briefly blanch in boiling water for 30–45 seconds to remove excess oil, then drain and gently squeeze out water. If the pouch is whole, cut open one side to make a pocket and gently separate layers if necessary.

Simmer seasoning

In a small saucepan combine 1 tablespoon dashi, 1/2 teaspoon soy sauce, 1/2 teaspoon mirin, and 1/4 teaspoon sugar. Bring to a gentle simmer over low heat, stirring until sugar dissolves (about 1 minute).

Simmer aburaage

Add the prepared aburaage pouch to the simmering liquid, reduce heat to low, and simmer gently for 4–6 minutes so the tofu absorbs the seasoning. Remove from heat and let cool in the liquid for 5 minutes for deeper flavor.

Season rice

If using leftover cooked sushi rice, loosen it with a spatula. In a small bowl stir together 1/4 teaspoon rice vinegar, 1/8 teaspoon sugar, and a scant 1/16 teaspoon salt until dissolved. Fold this mixture gently into 1/4 cup warm cooked sushi rice until evenly combined and slightly glossy. Taste and adjust: the rice should be lightly seasoned but not wet.

Shape rice ball

Wet your hands with a little water mixed with a drop of rice vinegar to prevent sticking. Take the seasoned rice and form it into a compact oval about the size to fit the aburaage pouch (roughly the volume of a large walnut), pressing gently so it holds shape but remains slightly tender.

Open the seasoned aburaage pouch carefully and place the shaped rice ball inside, pressing lightly so rice fills the pouch evenly but doesn’t burst the tofu skin.

Sprinkle a tiny pinch (about 1/16 tsp) toasted sesame seeds on top for aroma and a single slice of pickled ginger on the side, if desired.

Serve immediately at room temperature. If made ahead, keep the filled inari in an airtight container in the fridge up to 6 hours; bring to room temperature before serving.