Is this recipe gluten-free?

No it's not. The deep fried tofu pouches are seasoned with soy sauce which contain gluten. To make gluten-free inari sushi , I recommend making the inari age, or tofu pouches, yourself. This way you can swap the soy sauce for gluten-free soy sauce, tamari, or liquid aminos.

Is inari sushi vegan?

It depends on the inari age (deep fried tofu pouches). If the abura age, which is the deep fried tofu pouch in dry form, is cooked in a mixture of dashi, soy sauce, and sugar, it will not be vegan. However, if it's simmered in kombu dashi, the dish will be vegan.

Do I absolutely need to use short grain Japanese rice to make inari sushi?

No, you can use medium grain rice like Nishiki , Kokuho Rose, or Botan. But keep in mind that real traditional sushi is always made with short grain Japanese rice. That's because short grain rice is stickier, which is essential in holding the shape of nigiri sushi and maki rolls.

Do they travel well? Can I take them to work?

Yes they travel and yes you can take them to work! They can be wrapped individually or taken to work in a small storage container where they fit snuggly (too much movement can cause them to come apart). Inari sushi doesn't have a strong smell so you won't be bothering others around you when eating them.

Inari Sushi - いなり寿司

Name: Inari Sushi (Inarizushi - いなり寿司)
Prep time: 20 min
Total time: 20 min
Cuisine: Japanese
Ingredients: 4 cups sushi rice – visit my post on how to make sushi rice; 1 (10oz) can inarizushi no moto (seasoned fried bean curd), with liquid; 1 tablespoon black or white sesame seeds

Inari Sushi (Inarizushi – いなり寿司)

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This traditional Japanese dish is both sweet and savory and can be served as a snack, as part of a sushi dinner, or as a side dish.

Author: Caroline Phelps
Prep Time: 20 minutes
Cook Time: 0 minute
Total Time: 20 minutes
Yield: 8 inari sushi 1x
Category: Rice
Method: None
Cuisine: Japanese
Diet: Vegan

Ingredients

Scale

4 cups sushi rice - visit my post on how to make sushi rice
1 (10oz) can inarizushi no moto (seasoned fried bean curd), with liquid
1 tablespoon black or white sesame seeds

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Instructions

Season the rice. Add the sesame seeds to the sushi rice and gently fold the rice a few times without overdoing it – otherwise the rice will get mushy.
Wet your hands. Pour the seasoned fried bean curd liquid in a bowl. Dip your fingers into the liquid and wet both of your hands – palms included.
Shape the rice. Place about 1/4 cup of rice in the palm of your hand. Shape it into a rice ball by gently, but firmly, pressing the rice together. The rice grains should stick together without falling apart.
Make the inari sushi. Grab a tofu pouch and gently open it. Place a rice ball inside the pouch and gently move it around until the pocket is filled. You may need to add a little extra rice if there is space left in the pouch, but be careful not to overfill it. Repeat this step until all the pouches are filled.
Serve them. Place the inari sushi on a plate or as part of a sushi dinner. Serve immediately.

Notes

Inari sushi is best when eaten fresh but you can keep them refrigerated in an airtight container for up to 2 days. Do not microwave them! Instead, take them out of the fridge and leave on the kitchen counter 1 hour before eating. This will give the rice time to soften and get back to room temperature.

Nutrition

Serving Size: 1 inari sushi
Calories: 81
Sugar: 4.9g
Sodium: 466mg
Fat: 2.1g
Saturated Fat: 0.3g
Unsaturated Fat: 0.2g
Trans Fat: 0g
Carbohydrates: 3.7g
Fiber: 0.1g
Protein: 0.3g
Cholesterol: 0mg

Find it online: https://pickledplum.com/inari-sushi-recipe/