"That said, there's an excellent alternative to lengthy pro-level sushi creation: A no-roll version called inari, or commonly, inarizushi. It's named after the Shinto deity Inari Okami, the god of rice, agriculture, and prosperity. Traditional inari bypasses the usual seaweed and raw fish, opting instead for seasoned sushi rice tucked inside a sweet and savory "aburaage" pouch made from fried tofu."
"which chef Hiratsuka recommends home-chefs buy premade, rather than making from scratch. But he does caution to check labels for excess sugar in some products. Chef Oh adds that, for allergy purposes, it's possible to buy gluten-free aburaage or ones seasoned with or without soy sauce. "I personally enjoy the tofu pockets that are seasoned with soy sauce," he says, "as the soy allows the texture of the tofu to be soft, easily consumed, and seasoned so that no extra seasoning is required.""
Inari (inarizushi) is a no-roll sushi alternative featuring seasoned sushi rice tucked inside sweet and savory aburaage pouches made from fried tofu. Premade aburaage pockets are recommended for home cooks to simplify preparation and ensure consistent results. Labels should be checked for excess sugar and for allergy considerations; gluten-free or soy-free options exist. Prepping aburaage by boiling or soaking removes excess oil and improves texture. Seasoned tofu pockets can obviate additional seasoning, making inari a beginner-friendly option that avoids raw fish and seaweed while delivering traditional flavors.
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