Rilakkuma Inarizushi

Sushi is quite a hit or miss food here in America. The idea of eating raw fish makes some people want to go gag, but I think it’s alright as long as it’s properly prepared. It actually reminds me of an old episode on The Simpsons where Homer wants to eat a pufferfish. The pufferfish is poisonous and potentially fatal, but if sliced properly, it can be quite tasty.  You won’t have to worry about any of that at all because in this variation of sushi, there’s not any raw fish at all.

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This version of sushi is called inarizushi. It’s more or less sushi rice filled in deep fried tofu bags. If you aren’t familiar with it, tofu is made by solidifying soy milk. Inarizushi has a bit of a sweet taste to it. The tofu pouches are flavored this way and if you buy them in a package at a store, they generally come with a sauce pouch to mix with the rice as well. I didn’t use the sauce to flavor the rice though, instead I just opted to use simple rice vinegar instead.

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Rilakkuma Inarizushi
  1. 1 pack of fried tofu pouches (square)
  2. 1 cup of sushi rice
  3. 1 sheet of seaweed
  4. 2 tbsp rice vinegar
  5. 1 slice white cheese
  6. yellow cheese
  1. Cook the sushi rice. Drain fried tofu pouches of any excess liquid.
  2. When rice is done, mix with a hint of rice vinegar.
  3. Using a plastic wrap, form a rectangular mound and place the mound in a fried tofu pouch. Repeat for desired number of inarizushis.
  4. Cut out the details for the face using the cheese and seaweed.
Cafe Wisp

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